I am not going to make my devil of a kitty the main topic of this post, but because she delayed the preparation of a traditional pot pie recipe to give me time to rethink a redux, I will tell you the story of how she got the credit for me creating, what I think, is a very unique but elegant way to serve a traditional pot pie.
The last few years of floods and blizzards and ice storms did a little damage to the casement window at the north side of my house. Because the dry rot was under my siding and we had not done our ritual spring walkabout, it stayed unnoticed. Cha Cha, on the other hand, had no trouble finding it and preceded to tell me where it was.
Oh yes, we are going there.
Long story short, she let out one of those meow's only a kitty catastrophe can signal and it was then that I realized she was in the interior wall behind my refrigerator. The only thing I could do besides tear all the siding off the house (God forbid) was to crack open a hole in the baseboard behind the refrigerator where no one would see it till we could fill with insulation and apply the patches. Billy the Exterminator would have offered me a job.
Well you know what happens when you pull a refrigerator out of a place, it hasn't been moved out of, for a few years? You check it off as done on your Spring Clean To Do List.
So, the creature credited for this dish just headed out the door, where I am sure she will try to find another place she just has to show me. It just better be a place that would not be on my list.
Chicken Pot Pie in a Beggars Purse
Makes 4
* 2 cups cooked chicken, chopped or pulled
* 1 egg with splash of water, beaten well
Equipment:
Parchment paper lined large sheet pan
Four 3/4 cup prepared ramekins (sprayed with Pam)
Four 8" length cotton kitchen twine
Rolling pin
Flour for rolling
Sea salt & freshly ground pepper
Vegetable Souffles
makes 4
* 1 large carrot, peeled and chopped
* 1/2 red pepper, chopped
* 1/2 sweet onion, chopped
* 1 clove garlic, minced
* 1 tablespoon flour
* 1 tablespoon butter
* 1/2 cup fat-free evaporated milk
* 1 ounce low fat cream cheese
* 2 tablespoons grated Parmesan cheese
* 1 egg, beaten
1. Process carrot, red pepper, onion and garlic to a fine mince.
2. Melt butter in skillet and saute vegetable mixture on medium heat until it starts to caramelize, about 20 minutes. Sprinkle with flour and stir to combine.
3. Add milk and simmer till thick adding more milk if it gets too thick. Add cheese and remove from heat and stir till combined and melted. Always adjusting the thickness. Should be the consistency of oatmeal. Season with salt and pepper.
4. Once cooled, mix in egg and pour, evenly, into prepared ramekins.
5. Bake at 350° for 20 minutes until just set. Remove and cool. Run a knife around the edges and pop them out of the ramekins. Refridge until ready to assemble.
Mushroom Duxelle
* 1 package button mushrooms or 1/4 cup dried (soak in hot Madeira)
* 1 tablespoon butter
* 1/4 cup Madeira
* salt & pepper
1. Process mushrooms to a fine mince and if using dried, soak for 20 minutes in heated Madeira. Remove mushrooms, strain liquid and chop mushrooms.
2. Heat butter in a skillet and saute mushrooms until cooked through.
3. Add Madeira (or sherry) and simmer until almost evaporated but not dripping wet.
4. Taste for salt & pepper.
Chicken with Sauce
* 1 tablespoon flour
* 1 tablespoon butter
* 1 cup chicken stock
* 2 sprigs fresh thyme
* 1 tablespoon cream, cream cheese or mascarpone
Melt butter, add flour. Cook for 1 minute. Add stock and thyme, whisk until thickened. Add cheese and remove from heat. Add chicken pieces with sauce to mushroom mixture, and taste for seasoning. Refrigerate.
Sweet Potato Dough
makes 6 crusts
* 1 pound (3 3/4 cups) all-purpose flour, plus more for rolling
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground pepper
* 1 cup (2 sticks) unsalted butter, cold into pieces, cold
* 1 large egg
* 1/2 cup whole milk
* 1 cup sweet potato puree
1. Stir the flour, salt and pepper together. Cut in the butter until the mixture resembles coarse meal. Stir the egg, milk and sweet potato puree together in a bowl.
Ass the mixture to the flour and gently mix with a rubber spatula until just combined. Transfer the mixture to a lightly floured surface and lightly knead until the dough just comes together. Form into a round and flatten it slightly. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour and up to 24 hours.
2. Preheat the oven to 375°.
Assembly:
1. Roll each ball of dough into a round, about 1/4" thick (does not have to be perfect).
Should be the size of a salad plate.
2. Using one circle, place 1/2 cup chicken in the center.
3. Top with one souffle.
4. Using a large ice cream scoop, place 1 scoop over souffle.
6. Gather dough evenly around stuffing and pinch closed, being careful to not split the dough. Using twine string, wrap and tie around the gathered dough to form a beggars purse.
7. Brush with egg wash, sprinkle with salt & pepper and place, centered, on a quarter of a baking sheet lined with parchment paper.
8. Repeat with other three squares of dough.
9. Bake at 350° until dough is golden brown, about 40 minutes.
Every component of this recipe can be made a day or two ahead and assembled cold. Best to let come to room temperature while the oven is preheating so everything can bake evenly.
Let rest for at least 10 minutes before cutting because right out of the oven the inside will be lava hot.
These were great! If I make them again, I will make extra sauce to pool on the plate before placing the purse on it. I love this dough. Easy to work with and had a great taste with the sweet potato addition.
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