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 Dutch~Kippenpasteitje

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PostSubject: Dutch~Kippenpasteitje   October 17th 2012, 5:42 pm



Kippen pasteitje, is kind of like a "open faced chicken pot pie".

For the puff pastry/pasteitje:
2 sheets of puff pastry
1 tablespoon of flour
1 egg, beaten

Dust the counter with flour and thaw the sheets. Cut eight circles out of the pastry dough. Out of four of these circles, press a smaller circle in the middle. Wet up the full circles with a little bit of water, place the rings on top and brush the whole pastry with egg. Place the cut outs on the side, and brush as well.

Bake on a sheetpan in a 400F oven for ten minutes or until golden and puffy. Let them cool on a wire rack.

Ragout
2 tablespoon of butter
2 chicken breast
1 large onion
3 garlic cloves
mushrooms
3 table spoons flower
2 1/2 cups of white wine
3 1/2 cup of heavy cream (add water if you like a bit less heavy)
3 chicken bouillon cubes
2 bay leaves
thyme
pepper

2 tablespoons of the left over broth from your chicken, flower and butter you will make a roux.

If you have time, marinate the chicken breast the night before in a bowl with the wine, water, onions, bay leaves, thyme and crushed garlic cloves.

Heat the butter in a Dutch oven, dry the chicken and quickly brown the chicken on all sides. Add the sliced onion and the garlic cloves and sauté until translucent. Add the wine, the warm water, the bouillon cube and the mushrooms and bring to a boil. Turn down the heat, add the bay leaves, a sprinkle of thyme and pepper and simmer for at least 45 minutes.

Remove the chicken out . The meat should be tender enough that you can pull it apart with two forks. If not, return to the pan and simmer longer.
.

Place the pasteitjes on a plate, fill with ragout, sprinkle with some parsley if you want and serve, and a lemon wedge to squeeze into it!










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