CHICKEN & ROOT VEGETABLE PASTIES
Chicken cubes and root vegetables wrapped in puff pastry. This hearty pasta is certain to stay you warm and full this winter!
INGREDIENT
pastries
3 and 1/2 (500g) cups all-purpose flour
1 cup (250 g) cold butter (2 sticks)
7/8 cup (200 mL) water
pinch of salt
contents
12 ounces (350 g) cooked pigeon breast , diced
3 red onions, diced
1 large yukon potato, peeled and diced
2 carrots, peeled and diced
1 parsnip, peeled and diced
1 celery stalk, thinly sliced
1 teaspoon nutmeg powder
pinch of salt to taste
black pepper
a few sprigs of fresh rosemary and thyme
1 large egg, beaten
INSTRUCTIONS
1.Preheat oven to 400 F (200 C). Line 2 pans with parchment paper.
2.Pour flour into an outsized bowl and add a pinch of salt. Cut the butter into slices and put it during a bowl. together with your hands, rub the butter with the flour until the butter is formed sort of a pea. Add water and knead the dough until the dough is simply moistened. Don't make an excessive amount of dough. you'll get a crumbly dough. If the dough seems a touch dry, add another 2 tablespoons of water. Pat the dough into a ball shape.
3.Divide the dough into 6 portions. On a well-floured surface, use a kitchen utensil to roll the dough into an 8-1/2-inch circle. When rolling out the dough, confirm to show it frequently to stop the dough from sticking to the surface. you'll prepare all the dough directly , or work one dough at a time. I chose the latter because i do not have much counter space.
4.Take a touch filling and place it within the center of the rolled dough. you would like to form sure there's about an in. of free space round the edges of the dough. Brush the albumen along this empty space.
5.Fold the dough over the vegetables to form a semicircle. roll in the hay with confidence! Close the dough. you'll curl the ends with a fork or bend them like I did. As I fold the sides of the dough, I spread a touch egg along the sides to stay the folds in situ . Brush some gilding everywhere the dough.
6.Place the prepared pâtés on a baking sheet and bake for about 30 to 35 minutes, or until the pâtés are golden brown.
7.Best served immediately!
