Spanish Style Chicken Pies With Laurel Leaf Pastry Recipe
Summary
Difficulty LevelBit DifficultHealth IndexHealthy
Ingredients
| 1 recipe Basic Tender Butter Pastry | ||
| 2 tablespoons sweet gerkin pickle juice or 1 teaspoon rice vinegar | ||
| 1 teaspoon ground oregano, if desired | ||
| Olive oil | 3 Tablespoon | |
| 1 (2-1/2- to 3-lb.) broiler-fryer, cut up | ||
| 1 medium-size red Bermuda onion, chopped | ||
| Garlic | 2 Clove (5gm), finley minced | |
| All purpose flour | 1/2 Teaspoon | |
| Chicken stock | 3/4 Cup (16 tbs) | |
| 1 medium-size potato, peeled, cut in 3/4-inch cubes | ||
| 1 medium-size carrot, cut in 1/2-inch-thick slices, slices cut in quarters | ||
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| 1/4 pound chorizo de bilbao or linguica, casing removed, chopped, sauteed, or kielbasa sausage, casing removed, cut in 1/2-inch cubes | ||
| Olives | 1/4 Cup (16 tbs), chopped | |
| 1/4 cup finely chopped sweet gerkin pickles | ||
| Raisins | 1/4 Cup (16 tbs) | |
| 1 (2-oz.) jar chopped pimentos, drained | ||
| 2 hard-cooked eggs, diced | ||
| Frozen green peas | 1/4 Cup (16 tbs), thawed | |
| 1 teaspoon medium Japanese soy sauce | ||
| Red wine vinegar | 1 Teaspoon | |
| 1 large egg, slightly beaten | ||
Directions
Prepare Basic Tender Butter Pastry substituting sweet pickle juice for 2 tablespoons iced water.
Add oregano to liquid, if desired.
Chill pastry until needed.
In a large skillet, heat olive oil over medium-high heat.
Saute chicken until well-browned.
Remove chicken.
Fry onion and garlic 10 minutes or until golden-brown.
Reduce heat, if necessary, to prevent burning.
Add flour.
Cook, stirring constantly, 1 minute.
Stir in chicken stock.
Add potato, carrot, bay leaf, salt and black pepper.
Return chicken to skillet.
Partially cover and simmer 20 minutes or until chicken is tender.
Remove from heat.
Remove chicken and bay leaf from sauce; cool chicken.
Add chorizo de bilbao to warm sauce.
Stir in olives, pickles, raisins, pimentos, eggs, green peas, soy sauce and vinegar.
Bone cooled chicken and cut in small cubes.
Measure 2 cups chicken; reserve remainder for another use.
Stir chicken cubes into skillet ingredients.
Cool completely.
In a small bowl, beat egg with a fork.
Divide Basic Tender Butter Pastry in half.
Chill 1 pastry half.
On a lightly floured surface, roll pastry 1/8-inch thick.
Do not stretch pastry; it could shrink during baking.
Using a 6-inch round saucer, cut out 4 to 5 circles.
Spoon 1/3 cup of filling on lower middle section of each circle.
Fold pastry to form half-moon shapes, using beaten egg as a sealant, if necessary.
Press edges firmly forming a 1/2-inch rim around cut edge of each pie.
Repeat with remaining pastry half and filling.
Layer pastry scraps; chill 15 minutes.
Preheat oven to 400F (205C).
Reroll chilled pastry scraps.
Using a bay leaf as a tracing pattern, cut 32 to 40 small leaves from pastry scraps with a small knife or leaf-shaped cutter.
Roll 8 to 10 long thin ropes of pastry for stems.
Drape a stem around flat cut edge of each pie.
Press 4 leaves around edge of each pie along stem.
Brush pies with beaten egg and chill.
Place on a baking sheet.
Bake in preheated oven 20 to 25 minutes or until golden-brown.
Add oregano to liquid, if desired.
Chill pastry until needed.
In a large skillet, heat olive oil over medium-high heat.
Saute chicken until well-browned.
Remove chicken.
Fry onion and garlic 10 minutes or until golden-brown.
Reduce heat, if necessary, to prevent burning.
Add flour.
Cook, stirring constantly, 1 minute.
Stir in chicken stock.
Add potato, carrot, bay leaf, salt and black pepper.
Return chicken to skillet.
Partially cover and simmer 20 minutes or until chicken is tender.
Remove from heat.
Remove chicken and bay leaf from sauce; cool chicken.
Add chorizo de bilbao to warm sauce.
Stir in olives, pickles, raisins, pimentos, eggs, green peas, soy sauce and vinegar.
Bone cooled chicken and cut in small cubes.
Measure 2 cups chicken; reserve remainder for another use.
Stir chicken cubes into skillet ingredients.
Cool completely.
In a small bowl, beat egg with a fork.
Divide Basic Tender Butter Pastry in half.
Chill 1 pastry half.
On a lightly floured surface, roll pastry 1/8-inch thick.
Do not stretch pastry; it could shrink during baking.
Using a 6-inch round saucer, cut out 4 to 5 circles.
Spoon 1/3 cup of filling on lower middle section of each circle.
Fold pastry to form half-moon shapes, using beaten egg as a sealant, if necessary.
Press edges firmly forming a 1/2-inch rim around cut edge of each pie.
Repeat with remaining pastry half and filling.
Layer pastry scraps; chill 15 minutes.
Preheat oven to 400F (205C).
Reroll chilled pastry scraps.
Using a bay leaf as a tracing pattern, cut 32 to 40 small leaves from pastry scraps with a small knife or leaf-shaped cutter.
Roll 8 to 10 long thin ropes of pastry for stems.
Drape a stem around flat cut edge of each pie.
Press 4 leaves around edge of each pie along stem.
Brush pies with beaten egg and chill.
Place on a baking sheet.
Bake in preheated oven 20 to 25 minutes or until golden-brown.
Chef
