Taste of home chicken pie lattice top11/18/2023 ![]() A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. Brush top with beaten egg and bake for 30 minutes or until pastry is golden brown. Make a small hole in the top of the pie to allow the steam to escape. Add the pie lid to the base pressing edges firmly together all round. Roll out remaining pastry large enough to cover the pie, and brush borders with beaten egg.Place the cooled meat mixture in the dish and spread evenly over the pastry. Roll out just over half the pastry and use to line a pie dish allowing any excess to hang over edges.Preheat oven to 200° C (180☌ for fan assisted ovens) Gas Mark 6.Bring to the boil then simmer for approximately 20 minutes until the potatoes are cooked, stirring frequently, season to taste. Stir in the flour and cook for 2-3 minutes, then gradually stir in the stock, tomato purée, potatoes and Worcestershire sauce. Sauté onion and garlic in a large pan with vegetable oil until tender then add the beef and brown all over.Cover loosely with foil if pastry starts getting too dark. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream brush over pastry. Bring to a boil, stirring constantly cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper return to a boil. Stir in flour until blended cook and stir 1 minute. Remove from pan., In same skillet, heat remaining butter over medium-high heat saute onion until tender, 5-7 minutes. In a large skillet, heat 1 tablespoon butter over medium-high heat saute chicken until browned, 5-7 minutes. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. On a baking sheet, closely weave strips to make a 12x10-in. strips cut remaining sheet lengthwise into five 2-in. On a lightly floured surface, roll each pastry sheet into a 12x10-in. ![]()
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