chicken hand pies or chicken pasties
1 medium potato, peeled and diced
1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 large carrots, chopped
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)
salt and pepper to taste
1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces
pastry dough (recipe follows)
1 egg, plus a teaspoon of water, beaten
1. Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat. Cook until potatoes are tender to the point of a knife. Drain and set aside. While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots. Cook until onions are very tender, about 12-15 minutes.
2. Melt butter into the mixture and stir in flour. Let cook for 2 minutes or so, just to let the flour taste cook out. Pour in about half of the can of chicken stock. Add the bouillon and potatoes. Let simmer a few minutes and taste for flavor. Add salt and pepper if needed. Add in chicken and simmer until cooked through. The mixture should be thick, but not too dry. Add more chicken stock until you achieve the desired consistency (I used the whole can). Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).
3. Preheat oven to 425 degrees (220 degrees celsius). Place a piece of parchment paper in a baking sheet and set aside. Roll out the pastry dough on a floured board into an 18×22 inch rectangle (don’t measure! just guess). Cut in half, and then cut each half in thirds, to make 6 equal smaller rectangles.
4. Spoon 1/4 cup (about 4 tablespoons) of the chicken mixture onto one of the rectangles of dough, placing it slightly off center. Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling. Press the dough down to seal it, and then crimp with the edges of a fork. Place on the prepared baking sheet. Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water. Repeat with remaining 5 pastries. Refrigerate for at least 30 minutes.
5. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
pastry dough
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar (optional)
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water
1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.
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| Hubby liked it and so did Myrna...the older kids weren't up to taste it but they will in the morning! |
My last try for the day was some Vanilla pudding made by Mel's Kitchen Cafe. I added a bit of cinnamon to mine and maybe later in the week I will try making the chocolate pudding too.
Homemade Chocolate Pudding
*Makes about 4 cups of pudding
1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
1/2 teaspoon vanilla extract
In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.
