Tarte de Poulet pour la Main – Chicken Hand Pies
For this chicken salad recipe you need little more than a pie crust to turn what would be an ordinary chicken salad sandwich into the entree for a lovely, elegant meal. I make my own pie crust most of the time and have included the recipe for this dish in the above paragraph. Refrigerated rolled pie crusts from the supermarket would be absolutely fine or use your own favorite pie crust recipe. bon appétit!
For Tarte de Poulet pour la Main:
- 3 c. Basic chicken salad (mayonnaise included)
- 1 tbs. dried Herbs d’Provence, crushed to release oils
- 1 tbs. fresh thyme, diced (stems removed)
- 1/4 cup heavy cream (additional 2 tbs. for brushing finished pastry)
- 1/2 c. each petite peas and carrot cubes
- 1 c. small potatoes, thinly sliced
- Mix the above ingredients together in a medium mixing bowl
- Prepare the pie crusts
- 2-1/2 cups Unbleached All-Purpose Flour
- 4 tbs. grated Parmesan Cheese
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/4 c. (20 tablespoons) cold unsalted butter (cut in cubes)
- 2/3 cup cold sour cream
- Ice water (small amounts added as and if necessary to make dough)
- Pulse dry ingredients in a food processor three times to combine.
- Add butter cubes and whirl until mix resembles coarse corn meal.
- Add sour cream and pulse just until mix begins to form a ball, if necessary, adding ice water 1/4 tsp. at a time.
- Turn mix onto a plastic wrap sheet and press together into a ball. Wrap and refrigerate for a “rest” of at least 1/2 an hour.
- Divide into 4 equal pieces and roll into 8″ circles.
Fill the pie crusts:
- Place 3/4 c. of chicken filling on 1 side only (toward the center)of pastry circle.
- Fold second side over the filling and seal edges(brush the edges with heavy cream and press together; crimp with a fork for decoration if desired).
- Using a fork, poke vent holes in the pastry to allow steam to escape while cooking.
Finish the dish:
Brush with heavy cream and sprinkle with Parmesan, Coarse Salt and Herb Crumbles
- 2 tbs. grated parmesan + 1 tsp. coarse salt and a bit of crushed Herbs d’Provence for sprinkle over pastry b/4 baking.
Bake for 25 minutes (or until pastry in golden brown) Cool for 5 minutes before serving with a lovely side salad made with radishes or baby arugula and green olives tossed with a light vinaigrette. Add fresh fruit with a dollop of Creme fraîche for dessert.
Wine: Chardonnay or Pinot Gris = Chalk Hills- CA, Beringer Private Reserve, Napa Valley / Firesteed Pinot Noir, OR)
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