Burt Blank
Legendary Member
Quarter a boiling fowl. Chop up a load of onions. Place in slow cooker with 100 grm pkt of dried porcini. Add water and cook on high for 8 hours. Take out chicken and de bone. Blend stock with an immersion blender. Make rough puff.
This is a fellow scouser Paul Hollywoods recipe
Ingredients
https://www.bbc.co.uk/food/recipes/how_to_make_puff_pastry_65905
This is a fellow scouser Paul Hollywoods recipe
Ingredients
- 300g/10½oz plain flour
- pinch salt
- 50g/1¾oz butter, chilled and cut into cubes
- 120g/4½oz butter, frozen
- Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
- Roll the dough out into a rectangle on a lightly floured work surface.
- Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
- Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
- Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
- Line pie tin. Fill with the chopped chicken meat. Moisten with two table spoons of stock. Lid with pastry and cut a steam hole. I don't like soggy bottoms so I keep 95% of the stock to make gravy as a side. Bake till golden brown 200c fan for 20 mins
https://www.bbc.co.uk/food/recipes/how_to_make_puff_pastry_65905