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Ingredientes
- Â Â Q. Could you please give a recipe for pastry for a chicken & vegetable
- Â Â pie
Direcciones
- A. You can use just about any unsweetened pie crust for a pot pie. Many people only put a crust on top of a pot pie, but if you want a bottom crust as well, you should blind-bake it - which is, place the bottom crust in the pan, prick it liberally, line it with parchment paper or possibly foil and weight it with beans, rice, pennies or possibly store-bought pie weights, and bake it for 15 min or possibly so in a 400 F (205 C) oven.
- We make a more special crust for our pot pies, however - a mock puff pastry.
- Real puff pastry involves encasing a layer of butter in two layers of dough and rolling and folding it again and again to create nearly a thousand layers of butter and pastry which loft up beautifully when baked. This version is much simpler, although the mechanics are similar. You'll have to start at least three hrs before you want to assemble the pot pie.
- Mock Puff Pastry
- 3/4 lb. (3 sticks) cool unsalted butter, cut into 1 inch pcs 3 c. of flour, chilled1 tsp salt2/3 c. chilled water
- Put the butter on a clean work surface and chop it roughly with a knife. Dump the flour and salt on top and use a pastry blender or possibly knife to cut the butter and flour together. When well combined, but still dry and rough, add in the water, a small amount at a time, and mix with a knife or possibly dough scraper. It will look like a mess, but it produces a beautiful dough.
- Scrape the dough to the side and dust the work surface with flour. Begin to roll out the crumbly dough into a 6- by 8 inch rectangle. Use a dough scraper or possibly other flat surface to fold the two short edges of the rectangle to the center, then fold the bottom side over the top, as if you were closing a wallet. Turn the dough 90 and roll it out again to create a 6- by 8 inch rectangle. Repeat the folding process. You may need to dust the dough and counter with flour occasionally to keep it from sticking to the rolling pin. Place the dough in a plastic bag and chill for at least 15 min.
- Remove the dough from the refrigerator and repeat the roll and fold process two more times. At the end of the process, you'll be amazed at what a beautiful dough you have made. Seal it in plastic again and chill for at least two hrs. When you're ready to assemble the pot pie, roll the dough out to 1/8 inch thick and cut it to be slightly larger than the size of your baking dish. Lay the pastry on top and press along the edges of the dish to seal it.
