You don't have to do all of this in one hit. Yes, this is a labour of love.
Dust off any loose flour.
Bake for 45 minutes or until the centre of the pudding feels springy and it is just starting to pull away from the side of the tin. Store in the fridge for up to a month. It lasts for ages and makes a great gift. Have I convinced you yet? Fold the top half of the pastry down, then fold the bottom half up so you have a long slim rectangle.
privacy policy. 1⅔ cups (250g) plain flour, plus extra for dusting.
Wash the chicken and pat dry, then place in a large stockpot, cover with cold water and add the remaining ingredients. I make this pretty much every time I go to cook for someone in need of cheering up. Pour the mixture through a sieve, discarding the aromatics and reserving the stock. 3. The bottom pastry pieces should be larger than the top. A classic and for good reason – this pudding can be made in advance, then warmed up when it's time for dessert. add the chicken and fry until the chicken begins to turn white Get the latest news and updates emailed straight to your inbox. Bring back to the boil and cook, stirring often, for a few minutes more, until the sauce thickens up.
Return the stockpot to the stovetop and boil until the mixture reduces by about a third – this will take 20 minutes or so and will intensify the flavour. (You could substitute a barbecued chicken. Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze.
Roll the excess pastry into a ball and roll it out to a round slightly larger than the top of your pie tin. Combine the dates, crystallised ginger and bicarbonate of soda in the bowl of your food processor and pour in the boiling water. The last time we went camping I packed a jar of this and we had it on pancakes, shaken up in a jar full of ice and milk (plus a shot of cold-brewed coffee for Tim and me), and poured over ice-cream. 1. Add the butter, sugar, eggs and vanilla to the food processor and whizz everything together for a few seconds. To soften it, just place the jar in a bowl of hot water and give it a quick zap in the microwave or transfer it to a saucepan and gently warm the sauce until it loosens up. Poach the chicken for chicken meat and stock – 15 minutes hands-on preparation, one hour hands-off cooking. Note: It's important that the chicken is only reheated once after it's cooked. Basically there are four parts to this pie: 1. Not all that beautiful, I know, but they work a treat and mean that your recipient doesn't have to think about washing and returning a dish, which, when you are in need of cheering up, is a bit of a drag. Reduce the heat and gently simmer for 45 minutes. Add water as necessary to form a rough dough – it's okay to see some marbled streaks of butter. Leaving the pie maker turned off, press the larger pieces of pastry into the pie maker. Return to the heat and bring to the boil. Roll out any pastry remains and use some little cutters or a small sharp knife to cut small triangles or whatever pastry shapes you like. Chicken & broccoli potato-topped pie. It makes an easy, tasty and nutritious family meal 2 hrs . 3. Spoon the pre-prepared filling … Roll out the pastry on a lightly floured work surface to a large round, about 3mm thick. 1. Pop the pie in the fridge for five minutes while you do one last (optional) step. Finally, place the pie in the oven and bake for 35 to 40 minutes or until the pastry is golden brown. On a lightly floured work surface, roll out the pastry until you have a large rectangle. 5. Images and recipes from A Basket by the Door by Sophie Hansen, Murdoch Books, RRP $39.99 Photography: Sophie Hansen. Set aside for a few minutes. Transfer the cooked chicken to a board resting on a tea towel (this will stop any juices dripping onto the bench and the floor). Comfort food at its best. 2. Easy . Poaching a whole chicken in aromatics means not only do you get lovely moist chicken and stock to use for the filling and sauce base, but you'll have some chicken and stock left over for sandwiches and soup. Brush the pastry top with egg wash.
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Use these shapes to decorate the edge of your pie and cover up any rough bits. Pour the batter into the cake tin and top with the pear slices. Yes, you could buy a roast chook and frozen pastry and bung this together in less than half the time and nobody would care. Ginger and pear pudding with salted caramel sauce. Trim the excess pastry, leaving enough to hang over the side of the pie tin, then gently drape the pastry over your rolling pin and unroll it into a pie tin – mine is 22cm wide and 4cm deep. It's super delicious, comforting and easy to make. Now add the flour, baking powder and spices and whizz again so you have a smooth batter. 2.
Taste and season again if needed. Allrecipes has more than 120 trusted chicken pie recipes, including chicken pot pie, complete with ratings, reviews, and baking tips. I usually poach the chook and make the filling the day before so it's nice and cool when I put it all together. 1. Make the rough puff pastry – 15 minutes hands-on preparation, 50 minutes chilling. Make the filling – 20 minutes hands-on preparation, 15 minutes cooking. One last thing before you get started: I recommend baking this pie in a disposable aluminium pie tin.
2. Preheat the oven to 160C.
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