Greetings fellow Steemians! My entry for #cookwithus 26 - Chicken and fall root vegetables pot pie.
Ingredients:
100 g of flour
120 g of butter
60 ml of cold water
a pinch of salt
1 orange carrot
1 yellow carrot
1 small turnip
1 potato
a small peace of celeriac
1 small turnip cabbage
3 tablespoons of peas
1 tablespoon of corn
1 leek
0.5 teaspoon of salt
250 g of chicken breasts
0.5 l of water
2 tablespoons of olive oil
1 onion
3 garlic cloves
a few button mushrooms
0.5 teaspoon of mustard
1,5 dl of white dry wine
150 g of cheese
300 g of puff pastry
a tablespoon of chopped parsley
a tablespoon of chopped basil
a teaspoon of chopped thyme
1 egg
a pinch of salt
Puff pastry:
Sift the flour and salt into a mixing bowl, then put it in the fridge for a few minutes. Meanwhile, cut the butter into small cubes. Stir the butter into the bowl until each piece is well coated with flour. Pour in the water and stir it to bring everything together to a rough dough. Gather the dough in the bowl with one hand and put it on the work surface. Squash the dough into a fat sausage, without kneading. Wrap in plastic wrap and chill the dough in the fridge for 15 minutes. Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick. Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together with the rolling pin. Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill pastry overnight, before using.
Cut vegetables (carrots, turnip, potato, celeriac, turnip cabbage and leek) and chicken breasts into small cubes and put it in a pot. Add three tablespoons of peas, a tablespoon of corn, 0.5 l of water and 0.5 teaspoon of salt. Boil it for 10 minutes, strain it and save the chicken broth for later.
Chop an onion. Heat two tablespoons of olive oil in a pan, add onion and caramelize it. Add a few sliced button mushrooms and 3 cloves of chopped garlic. Add 1,5 dl of white dry wine and 0.5 teaspoon of mustard. Cover it and boil for 15 minutes.
Mix 1 egg with a tablespoon of chopped parsley, a tablespoon of chopped basil, a teaspoon of chopped thyme and a pinch of salt.
Roll 300 g of puff pastry on work surface and cut it in half. Place one half on a greased baking tray and cover it with egg mixture. Place the chicken mixture in bottom pie crust.
Pour hot liquid mixture over and add 150 g of grated cheese on top of it. Cover with top crust, seal edges, and cut away excess dough. Cover it with the rest of egg mixture. Make several small slits in the top to allow steam to escape.
Bake on 180°C in the preheated oven for 35 to 40 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
