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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
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Buttery Pie crust (recipe underneath)
2 Large Carrots diced
1 Large Onion diced
2-3 Stalks of Celery diced
1.5 lb chicken/turkey
3 cups Chicken Stock (I used reserved juices from the turkey I made yesterday, and made a 3:1 water to turkey drippings ratio)
1 cup Frozen Peas
1/3 cup Unsalted Butter
1/3 cup All Purpose Flour
1/2 cup Heavy Cream
1 tsp Garlic Powder
Better than Boullion Roasted Garlic Base (optional, to taste)
Salt and Pepper, to taste
2 Tbsp Olive Oil
Dried Thyme, to taste (I use about a tablespoon and a half, but it depends on how my taste buds feel that day)
1 Egg for egg wash
2 Bay Leaves (or to taste)
Preparation
1) Add olive oil and your choice of meat. If uncooked, cook for 6-7 minutes. If using cooked meat, cook for 4 minutes. Add onions, carrots, celery and cook for 5-7 minutes, or until veggies begin to change color.
2) Add butter and stir until melted, then add flour and stir for one minute.
3) Add the chicken stock and the thyme and boil for 13-15 minutes, depending on how loose the mixture is. Add the heavy cream, peas, and season with salt and pepper to taste, cook for ~10 more minutes. Preheat oven to 400 degrees.
4) Place bottom sheet of puff pastry into buttered pie dish, fork holes into bottom and place in oven until near fully baked through.
6) Pour filling into pie dish, cover with another sheet of puff pastry. Brush with egg wash and poke four holes into the top of the puff pastry for ventilation. Replace in oven for 20-25 minutes, or until puff pastry is golden brown.
7) Don't burn your mouth like Sage does because she can't wait 10 minutes for the pie to cool down. Proceed with caution and enjoy your noms
Buttery Pie Crust Recipe
1 3/4 cups and 2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup butter, chilled and diced
2/3 cup ice water (might not use all of it)
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
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