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Ingredientes
- 2Â 1/2 c. Flour
- 1 tsp Salt
- 1/4 c. Minced fresh mild herbs
- 2/3 c. Lard
- 4Â 1/2 Tbsp. Ice water
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onions
- 1/4 c. Minced celery
- 2 c. Diced smoked chicken
- 2/3 c. Roasted sweet corn
- 1 c. Diced potatoes blanched
- 1/2 c. Sweet peas
- 1 c. Veloute sauce
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. Minced parsley
- Â Â Emeril"s Essence see * Note
Direcciones
- Preheat the oven 375 degrees.
- In a bowl combine the flour, salt and herbs. Cut the lard in and work it through with your hands till the mix resembles coarse crumbs. Add in the water, 1 Tbsp. at a time, working he dough till you have a smooth ball of dough. Wrap the dough in plastic wrap and chill for 30 min. Remove the dough from the refrigerator and place it on a lightly-floured surface.
- For each crust, roll out the dough on the floured surface into a circle about 14-inches in diameter and 1/8-inch thick. Gently fold one of the circles in half and then in half again so which you can lift it without tearing the dough. Unfold the dough into a 9-inch pan. Reserve the other dough circle for the top of the pie.
- For the filling: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the onions and celery for 1 to 2 min. Remove from the heat. In a mixing bowl, combine the chicken, corn, potatoes, and peas together. Fold in the sauteed onions and celery. Add in the veloute sauce and mix till all the ingredients are incorporated together. Stir in the parsley. Season with salt and pepper. Spoon the filling into the pie shell.
- Place the dough circle on top of the filling, crimping the sides of the crust to seal. Make a couple of slashes across the top of the crust. Bake the pie for 30 to 35 min or possibly till the crust is golden brown-brown and the potatoes are tender.
- Place a slice of the pie in the center of a plate. Garnish with parsley and Emeril"s Essence.
- This recipe yields one 9-inch pie for servings.
