Paul hollywood chicken pie

Paul hollywood chicken pie DEFAULT

Thai Chicken Pie

I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped version tribute to that dish. Makes: 6
Bake: 20 minutes Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total 2 skinless, boneless chicken breasts, about 100g in total 2 tbsp vegetable oil 2 eschalions (banana shallots), chopped 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely chopped 1 tsp finely grated root ginger 2 tsp Thai green curry paste 200ml coconut cream 150ml chicken stock 2 lime leaves 1 lemongrass stem, bruised 1 small sweet potato, about 175g, peeled and cut into 1cm dice 1 tsp cornflour, mixed with a splash of water A splash of Thai fish sauce Black pepper Equipment 1.2 litre pie dish Pastry lattice cutter Method 1. For the filling cut all the chicken into 1.5cm chunks. Heat the oil in a sauté pan or wide saucepan over a medium low heat. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. 2. Stir in the curry paste and cook for a minute or two. Add the chicken. Increase the heat a little and cook, stirring until it has lost it’s raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12-15 minutes, until the sweet potato is tender. 3. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Taste the sauce and season with pepper and a little fish sauce. Set aside to cool. 4. To make the pastry, put the flour and salt in a bowl. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. 5. Now work in just enough cold water to bring the pastry together. When the dough begins to stick together use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. 6. Heat your oven to 200°C/gas6. 7. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. 8. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Pull the pastry very gently to open up the lattice, then place over the pie. Press the edges down to seal, then trim away the excess pastry. 9. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury Photograph © Peter Cassidy

Sours: https://www.paulhollywood.com/posts-1/Thai-Chicken-Pie-

  • 300g plain flour
  • Pinch of salt
  • 50g chilled butter
  • 120g frozen butter
  • 1 litre chicken stock
  • 1 celery stick, roughly chopped
  • 2 small carrots, roughly chopped
  • 1 small onion, roughly chopped
  • A couple sprigs of thyme
  • 1 bay leaf
  • 1 pack 6 essential Waitrose boneless/skinless chicken thighs fillets
  • 2 medium leeks, thinly sliced
  • 50g butter
  • 50g flour
  • 150g white wine
  • 400ml poaching stock
  • 3 tbsp double cream
  • 2 good handfuls of baby spinach (about 100g bag)
  • 100g frozen peas
  •  
  • Beaten egg for glazing
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    Sours: https://www.copymethat.com/r/eSLC7Vm/paul-hollywoods-chicken-pot-pies/
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    80%. Transfer pastry to baking dish; trim even with edge; set … This recipe makes six individual pies or one large pie. 40g strong white flour Stir until it starts to thicken a little. Set aside to cool. Increase the heat a little and … Gently cook the leeks and shiitake mushrooms in the butter until tender, then cool. Method. How to make Paul Hollywood's raised pie. Once the butter is bubbling, add the onion, celery, carrot, and garlic. Paul Hollywood celebrates the best of British pies and puddings with Michelin-starred chef Glynn Purnell, who leaves fancy fine dining aside to celebrate the chicken curry pies he … FOR THE FILLING: 300g chicken breast fillet, diced 300g smoked back bacon rashers, cut into strips 240g dried apricots, chopped 1 tbsp dried thyme salt, pepper In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden … Bake for 35 minutes, until golden brown on top. Gives it a savory taste. 4.7 out of 5 star rating. Slowly add the cream while stirring. Brush the pie with beaten egg. Bake for 50 minutes until golden brown. Pour biscuit mix over top of casserole. When the chicken and stock is nearly cooked, take another large sauce pan and add in the butter and chopped onion. Mushroom Curry Roti Judy Joo. 1 tbsp of tarragon, roughly chopped. Our crop is wonderful eaten out-of-hand or in salads. Melt the butter in a pan and fry the shallot, then add the leek and garlic, and fry for about 5 minutes until everything is softened. Remove the foil and weights, and bake for 7 to 8 minutes longer until the crust is light golden brown in spots. baking dish. British Baking Show Recipes British Bake Off Recipes Great British Bake Off Paul Hollywood Puff Pastry Paul Hollywood Bread Paul Hollywood Turkey Pie Mary Berry Chicken Pie Chicken And Leek Pie Chicken Meals. Gradually add water, tossing with a fork until dough forms a ball. For pricked Whisk the gelatine into the hot but not boiling stock until melted. Stamp out small stars from any leftover rolled out pastry, if you like, and use to decorate the top of the pie. Lightly grease and line a baking tray with baking parchment or silicone paper. Carefully lift the pie onto the baking tray and cut a small hole in the lid to let steam out. Add the stock and the cream and cook for another minute. In a large bowl mix together all the ingredients for the filling. 46 ratings. Add the herbs and chicken, turning the mixture over a steady heat for a few minutes until the meat is partially cooked. In a large bowl, combine flour and salt; cut in butter until crumbly. 100g of leek, washed, trimmed and sliced. 1. January 2021. Soak the leaves of gelatine in a small bowl of cold water for about 5 minutes until soft, then squeeze out the excess water. And while we still do the traditional spoon-wielding pie dance, we can still make room for the humble medieval pie in our 21st-century lives. Before Prue Leith, Mary Berry and Paul Hollywood were the two main judges on 'The Great British Baking Show' or (Bake-off). Add the onion and cook for 10–12 minutes, until soft. Stir in spices and cook for a couple of minutes more. Berry says that since working together, she has learned from him. 1 egg (lightly beaten) Salt and pepper. Paul shows you how easy it is. 200g plain flour. Mrs M’s Hand-raised Goat’s Cheese, Rosemary, and Apricot Pie Recipe (Modified from Paul Hollywood’s Hand-raised Pie recipe, taken from The Great British Bake Off: How to turn everyday bakes into showstoppers by Linda Collister, or available here, from BBC Food) Ingredients. This pie is all about the ingredients that it is made up with. Use our step-by-step guide to create chef Calum Franklin’s show-stopping raised chicken pie recipe. Add in the flour and mix it into the onions and butter using a balloon whisk. Ingredients. 3. Add chicken broth, and garlic and stir until thick. Hot-Water Crust: Preheat oven to 375 degrees with rack in center. Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool. Push the pie lids down into the pie casing, so they are around 1cm from the top of the pie. Paul Hollywood's Chicken pot pies. Drizzle melted butter over the top. Series 2, technical challenge. Poach chicken breasts in stock for 20 - 25mins. Paul Hollywood's Chicken pot pies. Add the chicken. Heat 1 tablespoon of the olive oil in a large pan over a medium heat. Cut off the extra dough and pinch it around. Mary Berry and Paul Hollywood at Cake International London 2013. On the most recent episode of the Great British Baking Show, released on Netflix October 18, judge Paul Hollywood set the contestants a challenge of baking "A Moroccan Pie" in 2 hours. Put the pies in the oven for around 45 minutes at 180°C or 356°F. 4. Add peas, carrots, and cubed chicken. 400g of roast chicken, diced or in pieces. Place a Cut a 2cm strip of pastry. 115g of chestnut mushrooms. Add to the bowl of potatoes, mix carefully and season well with salt and pepper. waitrose.com Kat Schurter. Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultima... 50 Min. Gradually add water, tossing with a fork until dough forms a ball. Check at 35/40 minutes as you want the pastry to be just golden-brown. Making the Filling (45 minutes + 25 minutes cooking + 20 minutes cooling) While the pastry is chilling, make the filling. 1 egg, beaten. Season well. 15-Minute Homemade Wonton Soup Recipe. 2-3 Tablespoons ice cold water. Remove the skin from the chicken and discard. Heat on medium and cook the onion for about 5-6 minutes until soft. Scrape in all the chicken mixture. These tasty pies are guaranteed to impress - especially as you've made your own rough puff pastry. Cook the chicken thighs, ideally roasting, until fully cooked for about 20 minutes. Add the chicken, tarragon and parsley, and season. In a large saucepan, melt butter and then slowly add flour. Nando’s Peri-Peri Butterfly Chicken Breast Recipe. Make a small hole in the centre of the lid and chill for 30 minutes. Finally, add the ham and the cheese, take off … Melt the butter over medium-high heat in a Dutch oven. Tags Tips and Tricks Pie Pot Pie Meat British Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, … Mix together the boiling water, salt and lard in small saucepan. Paul Hollywood celebrates the best of British pies and puddings with Michelin-starred chef Glynn Purnell, who leaves fancy fine dining aside to celebrate the chicken curry pies he loves from his Saturday football matches. Place half the pastry on a lightly floured work surface and roll it … Transfer pastry to baking dish; trim even with edge; set … Bookmark. Bring a pan of water to the boil. Add peas, carrots, and cubed chicken. The original inspiration for this recipe comes from Paul Hollywood, who made the process of raising the crusts look ridiculously easy in Great British Bake Off. While the chicken is cooling, start the pastry. 6. 1 Tablespoon white vinegar. 2. Remove from heat. Ruby Grape Pie My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. STEP 1. One-Pot Leftover Roast Chicken Pasta. 203. … Add the soup, chicken broth and a pinch of salt and pepper to the bottom of the casserole dish and whisk together until smooth. Today, at either of Paul’s two Cobb County locations, there aren’t any … For the pastry. Bake Off’s spicy chicken Moroccan pie – how to make Paul Hollywood’s tricky pastry dish as seen on this week’s technical challenge Lydia Hawken 20:25, 15 Oct 2019 Chicken and mushroom pie. Shaun Rankin's Chicken, leek and mushroom plate pie recipe is inspired by his mother making good use of their roast chicken leftovers on a Sunday afternoon, while Dominic Chapman's Chicken pie opts for a deep dish to let his filling – chicken and mushrooms simmered in Madeira-laced stock with caramelised onions and juicy hame hock – shine through. Make a layer of crust to put on top. Make some Chicken Pot Pie to warm your heart! Remove the cooked pies from the … Rough Puff is a quick, light flaky pastry without all of the work of a true Puff Pastry. To prepare the filling, heat the oil in a frying pan over a medium-low heat. loading... X. Katie made this and it was beyond delicious Ingredients. Photograph: Romas Foord for Observer Food Monthly. Unlike a regular chicken pie, this one has a nostalgic Coronation chicken filling topped with a layer of mango jelly. 1.) Snuk® Shichimi Togarashi, garlic cloves, shiitake mushrooms, chickpeas and 9 more. Roll out remaining dough to fit a 2-1/2-qt. BBC One - Paul Hollywood's Pies & Puds, Series 1 Paul Hollywood's Pies and Puds recipes and Paul Hollywood's Pies and Puds food . 1. Dissolve the chicken stock cube in 150ml of hot water. Directions. Only one of the contestants had ever even heard of the dish -- on the travel channel, he said. In a large bowl, whisk together dry ingredients. Paul Hollywood's Chicken pot pies. Fill 4 individual oven-proof bowls with chicken pot pie mixture. Paul Hollywood's Pies and Puds. Paul Hollywood's Pies & Puds Paul Hollywood celebrates the very best of pies and puddings as he creates a range of delicious recipes and meets renowned chefs. Add … An easy and comforting supper, chicken and bacon pie is ideal for feeding a crowd. And while we still do the traditional spoon-wielding pie dance, we can still make room for the humble medieval pie in our 21st-century lives. Stir in the curry paste and cook for a minute or two. British Baking Show Recipes British Bake Off Recipes Baking Recipes Pie Recipes Empanada Paul Hollywood Bread Paul Hollywood Recipes Pies Paul Hollywood Puff Pastry Quiche. Make a small hole in the centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas 4. 6. Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes. 7. Cover and chill. Calum says: “A pie needs jelly, I think, and the mango layer adds freshness here. Melt the butter in a pan, stir in the flour and cook gently for a few minutes, then gradually stir in the infused milk. Get the perfect pie crust with crisp puff or buttery shortcrust pastry - bought or handmade, it's up to you. Heat and stir together until the lard melts. makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each. Set aside a third of the dough. In a 10-inch cast-iron skillet, melt butter over medium heat. Whizz the chicken thighs and 300g of the ham in a food processor until minced. Paul Hollywood separated from his wife Alex in November 2017 (Image: Anthony Harvey/Getty Images) What followed was a gig on Taste's Use Your Loaf alongside James Martin of future Saturday Kitchen fame. Add the cooked chicken, season with salt and freshly ground black pepper, and simmer for 5 minutes. Put into a large bowl and add the onion, pistachios, cranberries and thyme. Scatter in half the sausage mixture. For the pastry, mix the flour and salt together. 190. Stir until it starts to thicken a little. Paul Hollywood Pies and Puds : Glynn Purnell makes a Chicken Balti Pie Michelin stared chef Glynn Purnell visited Paul’s kitchen to make a pie fully of eastern promise. Then that and his best-selling cook book, 100 Great Breads, brought him to the attention of The Great British Bake-Off. Thai chilies, lemongrass, whole chicken, fresh lime juice, garlic cloves and 9 more. Brush the top of the lattice with beaten egg and bake the pie for 25-30 minutes, until the pastry is golden brown. Heat the oven to 180°C/350°F/gas 4. In a small bowl, whisk together broth, half-and-half, and flour. Orange Chicken Chef Jet Tila. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek, or try something a bit different such as Moroccon, Basque or even Oriental chicken pie. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Put the milk in a pan with the bay leaf and onion studded with the cloves. Add potatoes, green beans, corn, carrot, onion, and celery; cook until vegetables are just soft, about 7 minutes. When cooked, set aside and allow to cool. 350g of sheet of puff pastry. 3. Paul Hollywood's pork pies with quail's eggs. I love a curry pie. To make the pastry, mix together the flours and 2tsp salt in a large bowl, then make a well in the centre. Mix together egg, vinegar, and two Tablespoons of the ice water in small measuring cup. Sweat garlic, shallots and leeks in butter until just beginning to colour. 250g plain flour good pinch of salt 200g butter 125g sour cream For the filling. In a large saucepan, melt butter and then slowly add flour. Add the chicken and vegetables. Saved by Waitrose. Paul Hollywood's pie dolly makes this tricky (but delicious) recipe much easier Unique holes and grooves are the 'secret weapon' that stops pastry sticking, so the dolly can be easily removed after shaping the pie Its generous size means it's perfect for baking large pork pies that look home-made and taste deliciously traditional Add the eggs and boil for 7-8 minutes. In a large bowl, combine flour and salt; cut in butter until crumbly. Healthy Banana Muffins for Kids (No Sugar) Cut a small hole in the top of the pies to let the air escape. Preheat the oven … This is the base. Customers loved the chicken pot pie so much, they frequently requested whole pies to take home. Set aside a third of the dough. Step 3. The Farm Girl’s Attempt Paul Hollywood’s Cheats Rough Puff Pastry Recipe. Method Step 1. From 2010 to 2016 she was one of the judges on BBC One's (formerly, BBC Two's) The Great British Bake Off alongside baker Paul Hollywood, who specialises in bread. Paul Hollywood's delicious pies have a rich golden pastry and are made in the traditional way. Read more about sharing. Preheat the oven to 200C/400F/Gas 6. 2) In a pan, brown the chicken in olive oil for 3 minutes, then add the leeks and cook for a further minute. 24 results. The Meat: succulent chicken breast is the norm, but there’s nothing to say that a mixture of thighs and legs can’t be used, the choice is yours, just make sure there is plenty.As for the ham, I prefer to use tender of the bone, thickly cut meat for its flavour, but again any good quality ham is fine, make it thick cut though. Directions. Paul Hollywood brings British Pies and Puddings back home by creating a Thai Chicken Pie with ingredients from Yorkshire. 4. Start the filling. salt and pepper. In a separate bowl, whisk together the biscuit mix and whole milk. With only your very fingertips, cut in the butter until your mixture resembles coarse crumbs. Paula also uses them in this unusual and tasty pie.—Salvage Island Farm, Fred Smeds, Reedley, California 3 Bring 600ml of the reserved stock to the boil, add the carrots and simmer for 5 minutes. Bring just to … Melt butter, add flour, and use a bit of chicken stock concentrate. Step 2. For the sauce, melt the butter in a pan, add the flour and cook over a low heat for 1-2 minutes until the mixture is golden and smells biscuity. Directions. smoked paprika, cold water, vegetable oil, white vinegar, hoisin sauce and 14 more. Glynn Purnell started cooking professionally at the age of 14 after securing a work experience plac… A simple curry, chicken is good but any curry is suitable. Make the sauce by adding the 250ml of retained stock topped up with 250 ml milk to a saucepan with the flour and butter. Rub in the 65g chilled butter. Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Saved by Waitrose. Cook in an oven at 200 degrees C for 7 minutes until golden. The original inspiration for this recipe comes from Paul Hollywood, who made the process of raising the crusts look ridiculously easy in Great British Bake Off. To blind bake the crust: bake it in a preheated 375 F oven for 12 minutes. 400ml of chicken stock. Slowly add the cream while stirring. Add chicken broth, and garlic and stir until thick. Drain, cool under cold running water, then peel and set aside. On a lightly floured work surface, roll out the pastry. You can mould your pie crust with a wooden structure called a dolly (available from cookshops), or use a pie … This pie is all about the ingredients that it is made up with. Stir in flour to make roux and ladle by ladle, add stock until the mix is stiffish dropping consistency. Put it in your pie crust. Preheat oven to 375°. Poach the chicken in the stock for about 15 minutes and retain 250ml stock for the sauce and shred the chicken. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. When the chicken is cool enough to handle, strain off but reserve the stock (keep this for making the sauce) and discard the vegetables. 2. Hot Water Crust Pastry. Tip: To make a large pie, put the filling into a large pie dish and cover with the pastry.Slash the top then bake for 30 minutes, until risen and golden. Set aside. Gradually add enough water to form a... Lightly dust the work surface with flour and roll the dough into a rectangle. Season well with salt and some freshly ground black pepper, then put the filling to one side until the dough is ready. Then whisk milk. Butter an 8-inch springform pan. Combine the chopped and minced meat in a bowl. Ok, so let’s talk about puff pastry. Cook … Pro. Step 3. Strain the milk into a jug. 2.) In a large pan fry the bacon in its own fat with the leeks until soft then add in the chicken. Mary Berry’s Moist Lemon Drizzle Cake Recipe. Put all four ingredients into a bowl and mix. Roll out the pastry on a lightly floured surface to about 5mm thick. Heat the oven to 180C/160C fan/gas 4. Place the filling into a 2 litre (3 ½ pint) pie dish. Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Ingredients 1 large onion, peeled and finely chopped 380g pork loin, finely chopped 100g unsmoked back bacon, finely chopped Small bunch of parsley, leaves only, chopped Sea salt and freshly ground black pepper 1 large or 2 small sheets of leaf gelatine ½ chicken stock cube 300ml boiling water Method Preheat the oven to 200C/400F/Gas 6. In a separate bowl, crumble together both types of sausage; mix in onions. 1 egg, lightly beaten. Heat the oil in a sauté pan or wide saucepan over a medium-low heat. STEP 2. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Pre-heat the oven too 180ºC/gas mark 5. I found it worked great for the two recipes I used it for — pot pies and a breakfast pastry. Pro. Roll out the larger pastry disk to a thin 14-inch circle and fit into the pan. For the filling, season chicken with salt, thyme, zest and pepper. Add the garlic, chorizo, cumin seeds and raisins. Stir in apricots. Artboard Copy 6. A pie with a separately cooked piece of pastry placed on top out of the oven – a pie filling wearing a pastry beret. 300ml of double cream. In a large mixing bowl, combine the flours then rub the butter in with your fingertips. Remove from heat. Chicken thigh, marinaded in yogurt and spices meets a simple sauce, some tomato and … Spoon the mixture into a 2.4ltr ovenproof pie … The chicken, ham, and peas should be mixed together in the base. In a large bowl, whisk together flours and salt. Add the thyme, green peppercorns and breadcrumbs, then season with the peppers, mace and a pinch of salt. Grate 60g of frozen butter over the bottom two thirds of the dough. Semolina Pudding Recipe. baking dish. 4 chicken breasts and 4 thighs Preheat oven to 170°C. For the filling, cut all the chicken into 1.5 cm chunks. Paul Hollywood's Chicken Pot Pies. 1 tbsp of olive oil. Lemon Drizzle Muffins with Lemon Curd Filling. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup. Fill 4 individual oven-proof bowls with chicken pot pie mixture. By 2011 his pies became the driving force for his business’ growth, so Paul decided to focus on what he does best. Bring slowly to the boil, turn off the heat and leave to infuse for at least 30 minutes. Bake Off’s spicy chicken Moroccan pie – how to make Paul Hollywood’s tricky pastry dish as seen on this week’s technical challenge Lydia Hawken 20:25, 15 Oct 2019 1 hr and 35 mins. Cut out the lid, cover the dish and use any spare pastry to decorate the pie. The Meat: succulent chicken breast is the norm, but there’s nothing to say that a mixture of thighs and legs can’t be used, the choice is yours, just make sure there is plenty.As for the ham, I prefer to use tender of the bone, thickly cut meat for its flavour, but again any good quality ham is fine, make it thick cut though. Guided. Roll out remaining dough to fit a 2-1/2-qt. Pull all the meat from the bones and transfer to a 1.2 litre pie dish. Pint ) pie dish out-of-hand or in salads roast chicken, fresh juice! Bowl and add in the base by creating a Thai chicken pie with layer... Put the filling, cut in the oven – a pie needs,! And set aside and allow to cool a 2 litre ( 3 ½ pint pie... Ham, and garlic much, they frequently requested whole paul hollywood chicken pie to let the air escape and chill for minutes... Today, at either of paul ’ s talk about puff pastry to make most! 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    Sours: http://sunshinejobs.in/wp-content/uploads/2021/06/xrkp/paul-hollywood-chicken-pie

    Thai Chicken Pie

    I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped version tribute to that dish.

    Makes: 6 Bake: 20 minutes


    Ingredients

    For the shortcrust pastry

    • 150g plain flour

    • Pinch of fine salt

    • 40g cold unsalted butter, cut into roughly 1cm dice

    • 35g cold lard, cut into roughly 1cm dice

    • 1 tsp lemon juice (optional)

    • 3-4 tbsp very cold water

    • 1 egg, beaten, to glaze

    For the filling

    • 2 skinless, boneless chicken thighs, about 150g in total

    • 2 skinless, boneless chicken breasts, about 100g in total

    • 2 tbsp vegetable oil

    • 2 eschalions (banana shallots), chopped

    • 2 garlic cloves, finely chopped

    • 1 red chilli, deseeded and finely chopped

    • 1 tsp finely grated root ginger

    • 2 tsp Thai green curry paste

    • 200ml coconut cream

    • 150ml chicken stock

    • 2 lime leaves

    • 1 lemongrass stem, bruised

    • 1 small sweet potato, about 175g, peeled and cut into 1cm dice

    • 1 tsp cornflour, mixed with a splash of water

    • A splash of Thai fish sauce

    • Black pepper

    Equipment

    • 1.2 litre pie dish

    • Pastry lattice cutter

    Method


    1. For the filling cut all the chicken into 1.5cm chunks. Heat the oil in a sauté pan or wide saucepan over a medium low heat. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured.

    2. Stir in the curry paste and cook for a minute or two. Add the chicken. Increase the heat a little and cook, stirring until it has lost it’s raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12-15 minutes, until the sweet potato is tender.

    3. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Taste the sauce and season with pepper and a little fish sauce. Set aside to cool.

    4. To make the pastry, put the flour and salt in a bowl. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

    5. Now work in just enough cold water to bring the pastry together. When the dough begins to stick together use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.

    6. Heat your oven to 200°C/gas6.

    7. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish.

    8. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Pull the pastry very gently to open up the lattice, then place over the pie. Press the edges down to seal, then trim away the excess pastry.

    9. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens.

    Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

    Photograph © Peter Cassidy

    Sours: https://www.paulhollywood.com/post/thai-chicken-pie-1

    Chicken paul pie hollywood

    Hand-raised chicken and bacon pie

  • Preheat the oven to 200C/400F/Gas 6.

  • In a large mixing bowl, combine the flours then rub the butter in with your fingertips.

  • Mix together the boiling water, salt and lard in small saucepan. Heat and stir together until the lard melts.

  • Pour the lard and water mixture on top of the flour mixture, stirring with a spoon until everything comes together.

  • Tip the dough onto a floured surface and bring together into a ball.

  • Wrap a piece of clingfilm around two clean, empty, straight-sided jam jars (approximately 340g size). Divide the pastry in two, then remove a quarter from each half for the lids of the pies.

  • With the remaining three-quarters of the pastry, place on a flat surface and place a jam jar on top of the pastry in the middle. Sculpt the still warm pastry around the dolly, try and make sure the pastry is an even thickness. Make sure the bottom is not too thick and that there are no holes in the pastry.

  • Chill the pie bases in the fridge for about 20 minutes.

  • Roll out the reserved quarter of pastry into a circle to match the size of the pie top. Make a hole in the centre of each one and chill in the fridge.

  • Take the pastry cases out of the fridge and carefully pour boiling water from a kettle into each jam jar to soften the pastry and release it from the mould. If it softens too much and begins to sag you may need to chill again for 10 minutes or so. Trim the top of the pie shells to make sure they are even.

  • Keeping them separate, season the chicken and bacon well with salt, pepper and fresh thyme.

  • Now pack the filling into the pie, start with bacon, then chicken, then a layer of roughly chopped apricots. Repeat until the filling is all used up.

  • Place on the lid and crimp around the sides, sealing thoroughly.

  • Brush the lids of the pies with egg wash. Place on a baking tray and cook for 50-60 minutes, or until the pastry is nice and crisp all the way around.

  • While the pies are baking, dissolve a chicken stock cube in 150ml/5fl oz of hot water.

  • Soak two leaves of gelatine in cold water for five minutes. When soft, squeeze out the excess water and whisk into the warm stock.

  • When the pies are cooked, place them on a cooling rack and allow to cool for 10 minutes.

  • Carefully pour the stock into the slit on the pie lid, to fill in any spaces inside the pie with (what will be) chicken stock jelly. This must be done when the pie is hot, if done when cold the jelly will just sit on the top and not soak into every nook and cranny.

  • Leave to set overnight before eating.

  • Sours: https://www.bbc.co.uk/food/recipes/hand-raised_chicken_and_12433
    Paul Hollywood's Hand Raised Chicken and Bacon Pie - #GBBO S03E05 - Pies Week

    As it really was, only they know. Lenka flatly refused to tell the details, despite my questions. Lech disappeared somewhere, did not answer the calls, and when, finally, he showed up, he also did not want to tell.

    Now discussing:

    I stroke the inner thighs. The delicacy of the situation lies in the fact that she does not know who is behind, she can only feel my perfume. And. maximum estimate the complexion of my body.



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