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Spanish Style Chicken Pies With Laurel Leaf Pastry Recipe
|Butter pastry/Null||1 Cup (16 tbs) (1 Recipe, Basic)|
|Sweet gherkin pickle juice/1 teaspoon rice vinegar||2 Tablespoon (Null)|
|Ground oregano/Null||1 Teaspoon (If Desired)|
|Olive oil/Null||3 Tablespoon (Null)|
|Broiler fryer chicken/Null||3 Pound, cut up (1 In Number)|
|Red bermuda onion/Null||1 Medium, chopped (Null)|
|Garlic/Null||2 Clove (10 gm), finley minced (Large Cloves)|
|All purpose flour/Null||1 1⁄2 Teaspoon (Null)|
|Chicken stock/Null||1 3⁄4 Cup (28 tbs) (Null)|
|Potato/Null||1 Medium, peeled, cut in 3/4-inch cubes (Null)|
|Carrot/Null||1 Medium, cut in 1/2-inch-thick slices, slices cut in quarters (Null)|
|Bay leaf/Null||1 (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Black pepper/Null||1⁄2 Teaspoon (Null)|
|Chorizo/Kielbasa sausage, casing removed, cut in 1/2-inch cubes||1⁄4 Pound, casing removed, chopped, sauteed (If Chorizo Use De Bilbao / Linguica)|
|Chopped olives/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped sweet gherkin pickles/Null||1⁄4 Cup (4 tbs), finely chopped (Null)|
|Raisins/Null||1⁄4 Cup (4 tbs) (Null)|
|Canned chopped pimentos/Null||2 Ounce, drained (1 Jar)|
|Hard-cooked eggs/Null||2 , diced (Null)|
|Frozen green peas/Null||1⁄4 Cup (4 tbs), thawed (Null)|
|Japanese medium soy sauce/Null||1 Teaspoon (Null)|
|Red wine vinegar/Null||1 Teaspoon (Null)|
|Egg/Null||1 Large, slightly beaten (Null)|
Serving size: Complete recipe
Calories 4728 Calories from Fat 2938
% Daily Value*
Total Fat 327 g502.5%
Saturated Fat 94.2 g471.1%
Trans Fat 4 g
Cholesterol 1880 mg
Sodium 5293.8 mg220.6%
Total Carbohydrates 130 g43.2%
Dietary Fiber 16.2 g64.6%
Sugars 52.1 g
Protein 307 g614.9%
Vitamin A 317.4% Vitamin C 230.6%
Calcium 49% Iron 141.1%
*Based on a 2000 Calorie diet
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.
Fry onion and garlic 10 minutes or until golden-brown.
Reduce heat, if necessary, to prevent burning.
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.
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.