Crusty Chicken And Garlic Pie Food

CHICKEN, TARRAGON & WATERCRESS PUFF PIE

Steps:

• Poach the chicken (you can do this ahead, if you like). Put it breast-side down in a large pot with half the leek, bay, carrot and peppercorns and cover with cold water. Bring the water to the boil, then reduce the heat to a light simmer. Cover and poach for 45 mins. Carefully remove the chicken from the water (drain the cavity so you don't scald yourself), remove the breasts from the carcass and return the carcass to the poaching liquid for a further 12 mins. Remove the chicken from the pot and leave to cool, then strip the meat off the bones. Boil the stock until reduced by at least half, then strain.
• Heat oven to 200C/180C fan/gas 6. Heat the butter and olive oil in a heavy-bottomed frying pan. Fry the remaining leek, onion and garlic for 8 mins until softened and aromatic. Deglaze with the wine and cook off for a few mins, until most of the liquid has evaporated. Add the peas to the pan, along with the watercress and tarragon. Pour over 200ml of the stock, season, grate over the zest of the lemon and add a little of the lemon juice. Bring to the boil and cook for a further 3 mins until the peas are cooked. Purée the sauce using a food processor or stick blender, then stir in the soured cream. Taste and season with salt, pepper and lemon juice if needed. Add the chicken to the sauce.
• Pour the pie filling into a 23-25cm pie dish and allow to cool a little. Cut a circle from the puff pastry sheet the same size as the pie dish and top with the pastry. Use a pie bird or cut a slit to let out steam. Crimp the edges with a fork, brush over the beaten egg and bake for 30 mins until the crust is puffed and golden. Serve with mashed potato and carrots, if you like.

ROAST CHICKEN IN A BUTTER CRUST

Steps:

• Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
• Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
• Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
• Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
• Heat oven to 400 degrees.
• Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
• On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
• Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
• Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
• To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.

GARLIC PIE

Steps:

• Make the dough: In a bowl, mix the flour and the butter with your fingers until they resemble a coarse meal.
• Add the salt and enough ice water to make an elastic dough.
• Shape into a ball, wrap, and refrigerate for 30 minutes to 24 hours.
• Preheat the oven to 400°F.
• Bring 1 quart of water to a boil.
• Drop in the garlic and cook for 15 minutes.
• Drain and rinse in cool water.
• Crush the cooked garlic cloves; place in a bowl and fold in the pecorino, the pancetta, raisins, saffron, salt, nutmeg, cinnamon, ginger, and pepper.
• Cut the dough in 2 equal pieces and roll each out into 1/2-inch thick disks.
• Line a buttered 10-inch pie pan with 1 disk.
• Spoon in the filling, mounding it high.
• Top with the second disk of dough and seal the edges with your fingers; trim off excess dough.
• Glaze the top with the beaten egg.
• Bake for 45 minutes to 1 hour, or until golden.
• Remove from the oven, place on a serving platter, and serve hot.

CRUSTY CHICKEN AND GARLIC PIE

Steps:

• Melt most of the margarine or butter, add the chicken and cook until lightly browned.
• Add the mushrooms and cook for a few more minutes, then stir in the flour and cook for another few minutes.
• Gradually add the chicken stock and bring to the boil, stirring all the time.
• Add the crème fraîche, wholegrain mustard and dried tarragon.
• Heat through, season and place in an oven-proof dish.
• Spread the bread lightly with a mixture of the remaining margarine or butter and garlic.
• Cut into triangles and arrange on top of the chicken mixture.
• Cook at 180C or 350F for about 30 minutes until crisp and browned.