Tuesday, July 1, 2014

Mango Chutney Chicken Pie With Caramelized Onion Crust




















I wanted to try out this special crust, caramelized onion crust, for my mango chutney and some left overs of mixed mushrooms from the quiche I made last week. I am a great fan of NoRecipe and when I stumbled upon this crust recipe from his blog , I knew I won’t rest in peace until I have try it out :p and I am greatly impressed with this crust…aromatic and the best part…it is easy to get the dough done. Put everything into the food processor and that’s it. A beautiful textured and aromatic crust dough! Thanks Marc for sharing this priceless piece of dough. Please do not take me word for it, try it out yourself. 

I make some mango chutney chicken pies with this caramelized onion crust and it turned out good, yummy and I am holding one in my hand as I am typing this post Mmmmm multi tasking …CAN ? :)) Daddy is always complaining that I am not taking good care of him…always baking for my Piggies only…so to pacify him, I told him I made this specially for him….so he is very happy today….I told him this.. “ as you eat this pie, remember every mouthful is LOVE from your better half ” Haha…this is to put some guilt on him …wicked? No, just to remind him that his better half have not forgotten him but taking care of his health :p :p

I know that my friends and readers who dropped by my blog will most probably think this. “ Gosh…this Momsie uses words like delicious, fantastic , yummilicious and heavenly freely. Is she bluffing ? ” So, I just want to clarify this , whatever words of expression I used on my blog to describe the taste is true in every sense of the word , of course , to suit my own taste bud and I posted them up for sharing. Of course I have tested them out before sharing. After all, good things are to be shared :p What Zurin said on her post recently that food bloggers don’t lie , Elin didn’t lie when she said her buns were good :p :p thanks , Zurin , for actually putting my mind at rest ;)) And I am happy to receive emails from readers , actually telling me they love reading my blog and have tried many recipes from my blog and that all turned out good and delicious….whoa that actually make my day! Thank you so much for reassuring me that putting up this blog was a right decision for me :) and sharing my bakes -is a blissful thing. It actually makes me a beautiful person… * wink wink ** Sorry, I am getting very emo lately. Menopausing ??? :p

first time trying this caramelized onion crust
years of baking , and it never struck me
that caramelized onion can be used in crust dough
Marc is a genius ! :))))

you can dump anything in as fillings and it will
still turned out yummy


I have to use up my bottle of mango chutney so
I added into the mixed mushroom and chicken
it turned out good...blends well with the breast chicken meat
the extra cheese for extra oomph :p :)





















well baked pies to make the other half happy :p





















I stole two from Daddy for my lunch too...* shhhhhhh

how could I resist this wonderful parcel of goodness!




















the aroma of caramelized onion filled the room

I knew this would be a favourite crust from now :)




















I will leave this to your own verdict whether

this is a piece of yummilicous goodness ! :p


Crust recipe  - taken from Marc's Blog

1 large onion
2 C flour
1 Tbs sugar
2 sticks frozen butter (1/2 lb)
1/4 C ice cold 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.
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 (see photo above). 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 or part of a picnic.


Enjoy !


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