Pies and tarts are good tea snacks and after dinner dessert . I love making them when the kids are around. Josh was back for two weeks and this chicken pie using caramelised onion crust is something to sing about. The fragrant crust is a good complement for chicken pie. When I first saw this recipe from Marc's blog No Recipes I knew I had fallen in love with the crust at first sight and since then I have been making this crust for our tarts and pies...yummy !
A versatile crust full of flavor and every mouthful tasted of the caramelized onions...delicious ! and I can have 3 at one go. Josh...needless to say , he needed a bigger pie all to himself :p I made them into dainty parcels so that it is easier to serve them to guests . This is great as gifts to friends and relatives :)
Seriously this crust is to die for in every sense...fragrant and taste ! A keeper for sure :) It is a foolproof crust and I can't thank Marc for his generous sharing and I love his blog. He is such a creative person and I am glad I found his wonderful blog..there is so much to learn from him :)
make sure the caramelized onions is not overly browned
or you will get a bitter taste
No words needed to tell you how great these parcels are...
great to repeatedly bake again and again :)
Chicken Pie With Caramelized Onion Crust
( Printable Recipe )
For the Chicken & Mushrooms Filling :
1 large chicken breast – diced
½ tbsp of oyster sauce
½ tsp of corn flour
12 pieces of fresh swiss brown mushroom – sliced thick
6 baby corns - diced
1 large carrot – diced
2 large onions – diced
2 sprigs of Italian parsley – chopped
2 pips of garlic – chopped
1 tin of Campbell mushroom soup mixed with ½ cup water
1 tsp black pepper – crushed finely
2 tbsp of olive oil
4 hard boiled eggs – quartered
Marinade the diced chicken breast with oyster sauce and corn flour for 10 minutes.
Mix well the Campbell soup with ½ cup water and leave aside.
Heat olive oil in a medium heavy-based pan. Add garlic and onions and sauté for 2 minutes under low heat till aromatic and soft, add in the chicken and the rest of the diced veggies and stir fry till soft. Add in the Campbell mushroom soup and stir till well incorporated with the veggies and the mixture is of thick consistency . Add in the parsley and off the heat. Chill in the fridge for at least 30 minutes before using it. This filling can be prepared a day before.
For the crust:
2 shallots – sliced thinly
3 cups flour
1.5 tbsp sugar
2/3 cup iced water
Slice the onion as thinly as possible and toss with a large pinch of salt. The salt helps breaks down the cell walls and speeds up caramelization. Add about 2 tsp of olive oil to a pan over medium heat and fry the onions until they are very soft and a light beige all the way through. Allow them to cool to room temperature then put them in the freezer.
Move the oven rack to the lower middle position and pre-heat the oven to 450 degrees F.
Put the flour and sugar in the bowl of a food processor. Cut the frozen butter into small cubes then add to the food processor along with the caramelized onions. Pulse for 1 second at a time until the mixture resembles pea sized pebbles. Add 1/4 C of ice cold water and pulse until the mixture just starts to come together (but is still crumbly). Dump it out onto a work surface and quickly form into 2 round pucks. Wrap in plastic and refrigerate at least 1 hour.
Lightly flour a work surface and roll out one puck of dough until about 1/8″ thick. Fold the top edge to the center then fold the bottom edge to the center. Fold the rounded bits to the left and right over to make an envelope shaped rectangle . Flip the dough and roll this out trying to keep the rectangle shape until it’s about 12″x 8″. Cut this into six 4″ squares. Put these in the fridge and repeat with the other disc of dough.
When you have 12 square pieces of dough, gently press each piece into a muffin tin and fill with the filling. Fold the 4 edges of the dough together to close off the top of each pie. Brush the tops with and egg yolk and cream wash then put the tin in the oven.
Bake for 15-20 minutes or until the the filling is bubbly and the crust is golden brown. Remove from oven and allow them to cool until you can remove them by hand. Serve warm with a salad for dinner or cold as a snack for your pot bless party :)
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