Recipe Chicken and porcini mushroom rough puff pastry pie.

Burt Blank

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25 Jun 2020
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Split Croatia
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
Method
  1. 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).
  2. Roll the dough out into a rectangle on a lightly floured work surface.
  3. 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.
  4. 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.
  5. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
  6. 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
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https://www.bbc.co.uk/food/budget
https://www.bbc.co.uk/food/recipes/how_to_make_puff_pastry_65905
 
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