THE BEST CHICKEN PIE RECIPE| HOW TO MAKE CHICKEN PIE | SISI JEMIMAH
THE BEST HOMEMADE CHICKEN PIE | HOW TO MAKE CHICKEN PIE
#chickenpie #chickenpierecipe #homemadechickenpie
Link to the cut and Seal used in the video:
Amazon UK-
Similar Cut and Seal Product link:
Amazon UK -
Recipe makes 12.
Dough Ingredients:
500 Grams (4cups)Plain Flour
250 Grams (1 cup) Butter or Margarine
1/2 Cup Milk or Water
1/2 tsp Salt
Filling ingredients:
300 Grams Minced Chicken OR
500 Grams Chicken With Bones
3 Medium Carrots Chopped
2 Irish Potatoes Chopped
1 Medium Onion Chopped
1 cup Chicken Stock
2 Heaped Tablespoons Cornflour/plain flour
1 Teaspoon Thyme
1 Tablespoon Garlic Powder
I Tablespoon Chicken Seasoning of your choice
Salt to Taste
Disclaimer - Affiliate Links included, As an amazon associate I earn from qualifying purchases.
Flaky and Custardy DEEP DISH Quiche Lorraine
I think that the most delicious, flaky, custardy deep dish quiche lorraine can be made by you at home with this recipe. Click here to get AG1 by Athletic Greens plus Vitamin D3K2 drops and 5 free Travel packs: .
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
ROLLING PIN:
SPRING FORM PAN:
6.75qt LE CREUSET DUTCH OVEN:
12 CAST IRON SKILLET:
8qt CONTAINER:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE --
CRUST
▪360g or 3c ap flour
▪5g or 1tsp salt
▪25g or 2Tbsp granulated sugar
▪275g or 1c + 3Tbsp frozen cubed unsalted butter
▪50g or 3.5Tbsp sour cream mixed into 125g or 1/2c ice cold water
Pulse flour, salt, and sugar in a food processor to combine. Add frozen butter. Pulse until butter is chopped into a gravely texture. Think panko breadcrumb size. Drizzle in sour cream water while food processor is spinning until moistened and dough holds itself together when pinched.
Transfer the very crumbly dough onto work surface and press together into a round flat mass. Wrap with plastic and refrigerate to hydrate and firm up butter for about 30 minutes.
Flour dough and work surface then pound out dough with a rolling pin until it’s about 1”/2.5cm thick. At this point, you can begin to roll out dough into a circle that’s about ⅛”/3mm thick and 16”/40cm in diameter.
Roll dough onto rolling pin and transfer onto a deep spring form pan. I’m using one that’s 9” wide by 3” deep (or about 23x8cm). Gently press and drape dough into the corners of the pan without stretching it. Be sure to leave at least 2” of dough around the edge. Refrigerate for at least 20 minutes then cut off the edges of the crust with a pairing knife.
Place parchment into crust and add in about 3lbs/1.5kg of beans/peas into the parchment. Spread beans out to the edges of the crust, place pan on a sheet tray, and blind bake at 375F/190C for 20 minutes. Remove from oven and remove beans and parchment. Poke the bottom of the crust several times with a fork then return to oven to continue baking for 15-20min.
--
QUICHE CUSTARD
▪1/2lb or 1/4kg thick cut bacon, cut into squares (you’ll need 75-100g cooked bacon for the custard)
▪1lb/450g leeks, chopped and washed well (tough green tops removed) - you’ll need 150g of cooked leeks
▪150g or 2c aged gruyere, grated on largest holes of box grater
▪350g or 1 1/2c heavy cream
▪350g or 1 1/2c whole milk
▪8 large eggs + 6 egg yolks
▪7g or 1 1/2tsp salt
▪2g or 1tsp white pepper (or black pepp)
▪Cornstarch slurry (50g or 1/8c milk mixed with 25g or 3Tbsp cornstarch)
Cook cut bacon over medium-low heat for 5-10 minutes to render and crisp. Remove from heat and transfer bacon pieces to a paper towel to drain.
Keep some of the bacon fat in the pan and add chopped and washed leeks and a pinch of salt. Stir and sweat over medium high for 10 minutes until softened and starting to caramelize.
Mix cream, milk, eggs, salt, pepper, and cornstarch with a blender/immersion blender until just combined (don’t overmix to avoid beating air into eggs). Stir bacon, leeks, and shredded gruyere into custard.
Gently pour custard into par-baked crust, stopping about ½” or more from top of crust so custard doesn’t overflow in the oven. Return to a 325F/160C oven to bake for 75-90 minutes.
Internal temp of custard should read 170F/75C+ when done. Allow to cool slightly before cutting and serving. I let it cool for about 2 hours.
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CHAPTERS:
0:00 Intro & pastry crust
4:16 AG1 (ad)
5:19 Finishing the blind bake
5:44 Making the quiche custard
8:15 Baking the custard
9:58 Let’s eat this thing
#quiche #deepdishquiche #quichelorraine
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Deep Dish Quiche Crust - From the Test Kitchen
Quiche begins with the crust. This especially delicious version is made with eggs, which make it tender and sturdy, so it's practically foolproof whether you choose to bake it in a springform pan or in a pie plate for a more traditional profile.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Steak Pies (the ultimate meat pie)
How to make delicious Individual Steak Pies, using hot water crust pastry, easy step by step instructions from start to finish.
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Pork pie, 2 parter.
Part 1
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Small Pie tins Amazon
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
How to made a New Zealand Bacon & Egg Pie - It's a Kiwi classic! Using My Bistro Pie Maker
The Bento Buster, a Kiwi in Japan, shows how to made a New Zealand Bacon & Egg Pie - It's a Kiwi classic! To bake the pie in the the oven, prepare it as in the video in a pie dish then back at 200c for 25 - 30 minutes or until the pastry is flaky and golden brown. I used a Japanese pie maker called My Bistro (only $12)
Ingredients:
Puff pastry pie sheets
eggs
mushrooms
green peas
slices of bacon
finely chopped green onion
pepper to taste
Egg wash
beat 1 egg and 1 Tbs water
Amazon Japan link:
My Bistro Pie maker Machine
APIX パイメーカー My Bistro レシピブック付き ブラウン APA-282-BR
it's about $35 but I also saw them at Bic Camera the electronics online shop for $12
Pasties | Chicken, Ham & Leek Hand Held Pies | Easy Recipe :)
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Hello folks!
So today for tea I made these wonderful pasties. You could fill these pastry parcels with just about anything! I used leftover chicken and ham…and added leeks. Very easy to make and such a comforting midweek treat. Everything I used will be listed below.
-Cheryl x
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What I used - Makes 4-6 pasties…depending on how big you make them!
* 2 Tablespoons of olive oil
* 1 Knob of butter - about a tablespoon
* 1 large leek - sliced
* 100g (3.5 oz) cooked shredded ham
* 150g (5 oz) cooked chicken
* 150ml (5 floz) Double cream, creme fraiche or heavy cream
* 1 Tablespoon wholegrain mustard
* 2 Teaspoons dried sage, tarragon or dill
* 370g (13 oz) Pack ready-rolled puff pastry - I used two
* 1 Beaten egg
* 2 tsp poppy seeds, black onion seeds or sesame seeds - whatever you prefer
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