1¼ cup (150g) | all-purpose flour |
¼ tsp. (1.5g) | sea salt |
7 tblsp. (100g) | Plugrá® Premium Butter, unsalted, chilled and cubed |
3 tblsp. (43g) | plain or butter flavored shortening; butter flavored, chilled and cubed |
3 tblsp. (43g) | ice water |
1 large (50g) | egg |
2 cups (340g) | diced rotisserie chicken from 1 whole rotisserie chicken |
1 quart (907g) | chicken stock (canned or homemade) |
5 ounces (140g) | Plugrá® Premium Butter, unsalted |
½ cup (75g) | chopped red onion |
¾ cup (84g) | all-purpose flour |
10 oz. | frozen peas |
1½ cups (227g) | chopped carrots |
3 oz. (84g) | heavy cream |
salt | |
pepper | |
dried parsley for garnish |
1 |
Pastry:
Prepare the pastry by taking a large bowl or a food processor and combining the flour, salt, butter, and shortening. In a Food Processor: pulse until a coarse pea-size crumble forms. By Hand: use a pastry blender or two large forks and blend the mixture until it forms a coarse crumble. For both methods, add the ice water one tablespoon at a time and mix until the dough comes together. You should be able to handle the dough and feel that it's moist but not sticky or overly wet.
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2 |
Turn dough out on a floured surface and knead into a ball then flatten into a disc, wrap tightly in plastic wrap and refrigerate for at least one hour to overnight.
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3 |
Preheat the oven to 375°F.
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4 |
Filling:
Warm the chicken stock over low heat in a medium saucepan.
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5 |
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and sauté until the onions begin to soften and brown.
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6 |
Make a roux by adding in the flour to the butter and onions and stirring constantly for about 3 minutes.
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7 |
Add the warm chicken stock to the roux in a thin stream, whisking constantly until all of the stock has been added. Stir until the sauce begins boil and to thicken.
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8 |
Stir in the heavy whipping cream and simmer on medium-low heat for 2 more minutes. Add in the diced chicken, peas, carrots and stir well to combine. Continue cooking for 3 to 5 minutes. Season with salt and pepper, to taste.
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9 |
Transfer the mixture into a large oven safe ceramic dish (the mixture will yield 8 cups of filling).
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10 |
Remove the dough from the fridge and roll the dough on a floured surface until it is a ¼ inch thick circle that is wide enough to cover the ceramic dish.
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11 |
Cover the filled dish with pastry and trim off any excess. Beat the egg in a small dish then brush the top with it and sprinkle the pastry with a pinch of pepper and dried parsley. Make two diagonal cuts in the pastry to vent the steam.
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12 |
Place the dish on a baking sheet and bake in the oven for 45 minutes to 1 hour or until the pastry is golden brown. Serve immediately.
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