| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs, Vegetables |
Dutch |
Poultry, Pies |
1 |
Servings |
INGREDIENTS
|
|
-PASTRY: |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Butter or margarine, chilled and cut into thin slices |
| 3 |
tb |
Shortening |
| 1/3 |
c |
Ice water FILLING: |
| 1 |
|
Broiler/fryer chicken (3 to |
| 4 |
|
Pounds), cut up |
| 2 |
qt |
Water |
| 1 |
|
Bay leaf |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
c |
Fresh or frozen cut green beans |
| 1 1/2 |
c |
Thinly sliced carrots |
| 1 |
c |
Diced peeled potatoes |
| 1/2 |
ts |
Dried basil |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1 |
pk |
(10 ounces) frozen peas |
| 1 |
cn |
(16 ounces) whole tomatoes, drained and chopped |
| 4 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Heavy cream |
| 2 |
|
Egg yolks Salt and pepper to taste GLAZE: |
| 1 |
|
Egg yolk 1 tablespoon cold water OTHER MATERIALS NEEDED: |
| 6 |
|
New clay flowerpots (4-inch diameter) Vegetable oil Aluminum foil Decorative seed packets glued onto wooden craft sticks |
INSTRUCTIONS
In a large mixing bowl, combine flour and salt. Using a pastry blender, cut
in butter and shortening until mixture 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; chill at least 3 hours or 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 minutes or until chicken is tender. Rem ove
and debone chicken; set aside. Skim fat from the stock. Add beans, carrots,
potatoes and basil; cover and simmer 12-15 minutes or until the vegetables
are tender. Add mushrooms, peas and tomatoes; cover and simmer for 3-5
minutes. Drain vegetables and reserve stock; set aside. Melt butter in
another large kettle. Whisk in flour and cook until bubbly; stir in 1-1/2
cups of reserved stock. Discard 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 fold 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 cups 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 minutes or until the
crust is browned and the filling's hot and bubbly. Place one stick with a
seed packet in each pot before serving.
Yield: 6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“Give God what’s right — not what’s left.”