PREPARATION 30 MIN
BAKING 60 MIN
REFRIGERATION 30 MIN
SERVINGS 4
INGREDIENTS:
Pastry
500 cc (2 cups) flour natural all purpose
1 cc (1/4 tsp.) Salt
180 cc (3/4 cup)
unseasoned cold butter, cubed
90 cc (6 tbsp.) Of
cold water, just about
Milk, for brushing
Garnish
500 cc (2 cups) chicken stock
1 deboned pigeon
breast while not skin (225 g)
1 potato, in the raw
and diced
1 giant carrot, in
the raw and diced
1 onion, finely
shredded
45 cc (3 tbsp.)
Butter
60 cc (1/4 cup) flour
125 cc (1/2 cup)
frozen peas, thawed
Salt and pepper
PREPARATION
Pastry
In the bowl of a kitchen appliance, mix flour and salt. Add
the butter and pulse a couple of seconds at a time till the butter is that the
size of peas. Add water. combine once more till the dough simply begins to
create. Add water as required. take away dough from kitchen appliance and type
2 disks with hands. cowl with wrapper. Refrigerate half-hour.
Garnish
In a pan, bring the broth to a boil. Cook chicken within the
cooking broth for ten to fifteen minutes. take away chicken from pan and let
cool. Cut chicken into cubes. Book.
In the same pan, add the potatoes and carrots within the
broth. bring round a boil and simmer till tender. Drain. Set the vegetables and
broth. It ought to stay 375 cc (1 1/2 cups). Add as required.
In the same pan, brown the onion within the butter. Salt and
pepper. Sprinkle the flour onion and cook one minute, stirring. Add broth,
whisking. bring round a boil, stirring. Simmer gently for concerning five
minutes. Add chicken and vegetables. regulate seasoning. Let cool.
On a floured surface, roll the 2 discs of dough and line a
pie dish twenty three cm (9 inches) of dough. create incisions within the
second crust.
Mounting
Place rack within the lower kitchen appliance. heat kitchen
appliance to two hundred ° C (400 ° F).
Divide filling into all-time low of the crust. cowl with
prime crust. Tightly seal by crushing the rim with a fork or along with your
fingers. Brush with milk.
Bake concerning thirty five minutes or till the crust is
golden brown.