Sunday, 18 September 2011
Chicken, Bacon, Leek and Mushroom Pies
如果有在看Autralian Master Chef 的朋友，应该都熟习Gary Mehigan这大厨。我不会错过每逢星期五的master class。他的Comfort Food 食谱是我上个周末新进的一本要了很久的食谱参考。所以很快的就尝试了书里的第一个道比较简单食谱。果然Gary大师还真不负所望，简单的食材，很好的效果。我敢包，肯定好吃过Dome的啦！！
4 fresh bay leaves
table salt and ground white pepper
75g unsalted butter, chopped
75g plain flour
900g chicken thighs, cut into bit-sized pieces
250g button mushrooms
6 baby onions
1 leek, use white part and cut into thin slices
2 springs thyme
2 cloves garlic, thinly slice
80ml dry white wine
1 sheet of puff pastry (I used store bought pastry)
1.) Bring the milk, bay leaves and a pinch of salt and pepper to the boil in a sauce pan over high heat. Remove from the heat and discard the bay leaves and reserve one bay leave for later use.
2.) Melt 50g of the butter in another sauce pan over medium heat. Add the flour to the butter and stir to combine, and then cook for another 3 minutes.
3.) Pour one quarter of the milk into the flour mixture and stir the mixture until smooth. Add another quarter of the milk and repeat until all the milk has been incorporated into the sauce.
4.) Bring to a gentle simmer and cook over low heat for a further 5 minutes, stirring regularly to prevent the mixture from sticking.
5.) Melt the remaining butter in a large sauce pan over low heat. Add the chicken, leek, mushrooms, onions, bacon, thyme, garlic and reserved bay leaf and cook over low heat for 4 minutes. Add the wine and a little more salt and pepper. Increase heat to medium and simmer for 4 minutes. Add the white sauce to the chicken and bring to slow simmer. Cook covered over low heat for 20 minutes, stirring occasionally.
6.) Divide puff pastry sheet into 4 square sheets.
7.) Preheat oven to 200 C
8.) Divide the chicken mixture between ramekins. (My ramekins is 9cm wide and 6 cm deep). Wet the lip of the ramekins with water and top each one with a piece of pastry. Tuck the pastry a little down around the edges.
9.) Brush with the beaten egg and make a small incision with the tip of a knife in the centre of each pastry lid to allow steam to escape. Place the pie moulds on a baking tray and bake for 20 -25 minutes until golden, then serve.