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Ingredientes
- PASTRY:
- 2 c. All-purpose flour
- 1 tsp Salt
- 1 1/2 c. Butter or possibly margarine, chilled and cut into thin slices
- 3 Tbsp. Shortening
- 1/3 c. Ice water FILLING:
- 1 x Broiler/fryer chicken (3 to
- 4 lb ), cut up
- 2 quart Water
- 1 x Bay leaf
- 1 x Garlic clove, chopped
- 1 1/2 c. Fresh or possibly frzn cut green beans
- 1 1/2 c. Thinly sliced carrots
- 1 c. Diced peeled potatoes
- 1/2 tsp Dry basil
- 1/2 c. Sliced fresh mushrooms
- 1 pkt (10 ounces) frzn peas
- 1 can (16 ounces) whole tomatoes, liquid removed and minced
- 4 Tbsp. Butter or possibly margarine
- 1/4 c. All-purpose flour
- 1 c. Heavy cream
- 2 x Egg yolks Salt and pepper to taste GLAZE:
- 1 x Egg yolk 1 Tbsp. cool water OTHER MATERIALS NEEDED:
- 6 x New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks
Direcciones
- In a large mixing bowl, combine flour and salt. Using a pastry blender, cut in butter and shortening till mix resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil; refrigerateat least 3 hrs or possibly overnight. For filling, place chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil; reduce heat and cook for 30-40 min or possibly till chicken is tender. Rem ove and debone chicken; set aside. Skim fat from the stock. Add in beans, carrots, potatoes and basil; cover and simmer 12-15 min or possibly till the vegetables are tender. Add in mushrooms, peas and tomatoes; cover and simmer for 3-5 min. Drain vegetables and reserve stock; set aside. Heat butter in another large kettle. Whisk in flour and cook till bubbly; stir in 1-1/2 c. of reserved stock. Throw away remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat.
- Season with salt and pepper. Gently mix in reserved chicken and vegetables. To assemble flowerpots, brush the outside of pots with vegetable oil. Line each pot with a 15-in. x 12-in. piece of foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 c. of filling; leaving about 1/2-in. headroom; set aside. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turndown the edges and flute the ends. Cut three sma ll steam holes in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush on top of each crust. Place flowerpots on a baking sheet. Bake at 425! for 30-35 min or possibly till the crust is browned and the filling's warm and bubbly. Place one stick with a seed packet in each pot before serving.
- Yield: 6 servings.
