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charisstomaHad to quick type this up instead of cutting and pasting or better yet printing out. New work computer STILL doesn't have network connection for printing ability. Am amazed I was able to get this down, though skimped on the pastry part as there are other pastry recipes I do have.
Halloween was busy at work. Very busy. And yes we did break the 5000 'books checked out' barrier for the month of October. Checked out 75 books in each of 2 continuous hours starting at noon. Somehow I did finish eating my lunch spread over those 2 hours and all of the books checked in were shelved.
This recipe also came from Organic Gardening Magazine Dec/Jan 2014. Need to buy this magazine issue when it arrives on store shelves. There are a lot of recipes in the issue that I want to take a look at again.
Chicken, Leek, and Mushroom Hand Pies
Yield 24 pies
Place in 4 qt pot and cover with water. Bring to boil, reduce heat and simmer for 1 hour.
1 Carrot roughly chopped
1 leek roughly chopped
1 onion roughly chopped
1 rib of celery roughly chopped
3 bay leaves
5 sprigs of thyme
1 T whole black peppercorns
8 skinless bone-in chicken thighs (2 -3 #)
Remove chicken and set aside. When cool enough to handle, pull meat from the bone.
Strain stock and put back into the pot, discarding the vegetables and herbs.
Let stock simmer until reduced by a third, about 20 minutes. Set aside.
IN large nonstick frying pan, heat oil over medium heat and cook the leeks until softened, about 5 minutes.
1 T olive oil
3 C halved and finely sliced leeks (white and green parts)
Add (below)and cook for about 5 minutes, allowing the liquid to cook off.
1 T olive oil
12 oz mushrooms chopped (4 C)
2 T butter
2 cloves of garlic crushed
1 T chopped parsley
2 t chopped thyme
Stir in 3 T flour through the mixture to coat.
Add 1 C of the reserved stock and allow the sauce to thicken, about 2 minutes.
Option: Potatoes???
Add and stir to combine. Remove from heat.
½ C heavy cream
½ C grated Parmesan cheese
For the Pastry
Mix
4 ½ C flour, plus more for dusting
½ t salt
Add and pulse to bread crumbs size. Add water and pulse until dough just comes together. Wrap in plastic wrap and store in the refrigerator until ready to use.
5 ½ sticks of butter, cut into small cubes (1 # plus 4 T)
1 C ice-cold water
Preheat 350 F
Line baking sheet with parchment paper. Lightly beat egg add milk.
1 egg
1t milk
Divide up pastry into manageable pieces and roll out 1/8th “ thick
Cut out 5 ½” circles from dough.
Brush edges with egg mixture and place as much filling on each round as you can fit while still being able to seal the edges (1/4 C). Fold in half over filling and crimp to seal.
Place on baking sheet. Brush with egg wash and bake 35 minutes or until gold brown.
Halloween was busy at work. Very busy. And yes we did break the 5000 'books checked out' barrier for the month of October. Checked out 75 books in each of 2 continuous hours starting at noon. Somehow I did finish eating my lunch spread over those 2 hours and all of the books checked in were shelved.
This recipe also came from Organic Gardening Magazine Dec/Jan 2014. Need to buy this magazine issue when it arrives on store shelves. There are a lot of recipes in the issue that I want to take a look at again.
Chicken, Leek, and Mushroom Hand Pies
Yield 24 pies
Place in 4 qt pot and cover with water. Bring to boil, reduce heat and simmer for 1 hour.
1 Carrot roughly chopped
1 leek roughly chopped
1 onion roughly chopped
1 rib of celery roughly chopped
3 bay leaves
5 sprigs of thyme
1 T whole black peppercorns
8 skinless bone-in chicken thighs (2 -3 #)
Remove chicken and set aside. When cool enough to handle, pull meat from the bone.
Strain stock and put back into the pot, discarding the vegetables and herbs.
Let stock simmer until reduced by a third, about 20 minutes. Set aside.
IN large nonstick frying pan, heat oil over medium heat and cook the leeks until softened, about 5 minutes.
1 T olive oil
3 C halved and finely sliced leeks (white and green parts)
Add (below)and cook for about 5 minutes, allowing the liquid to cook off.
1 T olive oil
12 oz mushrooms chopped (4 C)
2 T butter
2 cloves of garlic crushed
1 T chopped parsley
2 t chopped thyme
Stir in 3 T flour through the mixture to coat.
Add 1 C of the reserved stock and allow the sauce to thicken, about 2 minutes.
Option: Potatoes???
Add and stir to combine. Remove from heat.
½ C heavy cream
½ C grated Parmesan cheese
For the Pastry
Mix
4 ½ C flour, plus more for dusting
½ t salt
Add and pulse to bread crumbs size. Add water and pulse until dough just comes together. Wrap in plastic wrap and store in the refrigerator until ready to use.
5 ½ sticks of butter, cut into small cubes (1 # plus 4 T)
1 C ice-cold water
Preheat 350 F
Line baking sheet with parchment paper. Lightly beat egg add milk.
1 egg
1t milk
Divide up pastry into manageable pieces and roll out 1/8th “ thick
Cut out 5 ½” circles from dough.
Brush edges with egg mixture and place as much filling on each round as you can fit while still being able to seal the edges (1/4 C). Fold in half over filling and crimp to seal.
Place on baking sheet. Brush with egg wash and bake 35 minutes or until gold brown.
