September 9th, 2010

Chicken and leek pie with home-made puff pastry

The filling was a mixture of chicken, leek, carrot, bacon, herbs, stock, and some butter and flour to give it a pie-filling consistency.

I’ve made plenty of chicken pies, but never my own puff pastry. The best store-bought puff pastry that I’ve found is Careme, which is all-butter and hand made, but at $10 a sheet (!) it makes for expensive pies.

I used a “quick” puff pastry technique which involves pounding together chunks of cold butter with a flour and water mixture until it reaches a barley foldable mass – then you fold it to form 4 layers and refrigerate for 30 mins, roll it out, and repeat the folding and refrigeration process 4 times. It was way easier than I thought, and quite fun to see the pastry turn from a lumpy mass to a light and smooth dough.

It puffed really well and had a lovely light texture, and wasn’t oily or greasy (which you sometimes get from manufactured puff pastry). A large sheet worked out to about $1.50 worth of butter and 20c worth of flour – not bad at all! I don’t think I’ll ever buy puff pastry again.

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