Text 10088, 98 rader
Skriven 2011-04-29 20:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: students
================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Now that Roslind is a student again she has pulled a couple of
 JW> all-nighters to meet a deadline

 NB> Probably that educational adrenaline high...  :)  (Maybe she's a
 NB> little younger, too?)
 
Not much. I'm 61 and she's 59.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken And Leek Pasties
Categories: Pies, British, Chicken
  Servings: 4

           FOR THE ROUGH PUFF PASTRY:
      2 c  all-purpose flour
           pinch of sea salt
    2/3 c  chilled unsalted butter, cut
           into small cubes
           FOR THE FILLING:
      2 TB unsalted butter
      2    leeks, trimmed, finely
           sliced
      1 ts coarsely chopped fresh thyme
           leaves
    2/3 c  heavy cream
      1 ts English mustard
           Sea salt and freshly ground
           black pepper
     12 oz boned chicken thigh and
           breast meat (or leftover
           cooked chicken), cut into
           thick slices
      1 TB canola or olive oil (if
           using fresh chicken)
           TO FINISH:
      1    egg, lightly beaten with 1
        ts milk, for glazing 

To make the pastry, mix the flour with the salt, then add the cubed
butter and toss until the pieces are coated with flour. Stir in just
enough ice water (8 to 10 tablespoons) to bring the mixture together
into a fairly firm dough.

Shape the dough into a rectangle with your hands and, on a
well-floured surface, roll it out in one direction, away from you,
so you end up with a rectangle about 3/8 inch thick. Fold the far
third towards you, then fold the nearest third over that (rather
like folding a business letter), so that you now have a rectangle
made up of 3 equal layers. Give the pastry a quarter-turn, then
repeat the rolling, folding, and turning process 5 more times. Wrap
the pastry in plastic wrap and rest it in the fridge for about 30
minutes, or up to an hour.

To make the filling, melt the butter in a frying pan, add the leeks
and thyme, and cook gently for 5 to 10 minutes, until the leeks are
very tender. Stir in the cream and cook gently for 4 to 5 minutes to
reduce and thicken. Stir in the mustard, season well, and let cool.

If using fresh chicken, season well and fry in the oil in a frying
pan over medium-high heat until evenly browned. Set aside.

Preheat the oven to 375F.

Roll out the pastry on a lightly floured work surface to about 1/8
inch thick. Using a plate or a cake pan as a template, cut out four
8-inch circles; you may have to gather up the trimmings and reroll
them to get your fourth circle.

Spoon the leek mixture on to one half of each circle and pile the
chicken on top. Brush the pastry edges with a little water, fold the
other half of the pastry over the filling to form a half-moon shape,
and crimp well to seal.

Place on a lightly oiled baking sheet and brush the tops of the
pasties with the egg wash. Bake for about 25 minutes, until golden
brown. Eat hot or cold.

Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall.

Posted by Caroline Russock

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A hangover so powerful I killed a squirrel just by glaring at it.

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