Poultry Pastie in American Style

Ingredients

• 1 whole chicken (1.5-2 kg)
• 1 large onion
• 2 carrots
• 1 stalk Celery
• 1 parsley root (or parsnip)
• 4 sprigs Parsley
• 1 l chicken broth
• 1 EL red wine vinegar
• 2 EL clarified butter
• 20 small mushroom caps
• 1 small potato
• 1 stalk leek
• 30 g Butter
• 1.5 EL flour
• 250 ml Whipping Cream
• nutmeg
• Salt
• ground pepper
• 130 g green peas (frozen or fresh)
• 1 EL milk
• 200 g Flour
• 0.25 TL salt
• 100 g cold butter
• 40 g pork lard
• 2 EL ice water
• fat for the molds

Instructions

1. 1.

   Wash and optionally debone the chicken, then place it in a large pot.

2. 2.

   Wash the onion thoroughly, peel it, and halve it with the skin on.

3. 3.

   Peel and dice carrots, celery, and parsley root into uniform cubes. Reserve half of the carrot; add the rest along with other vegetables and parsley to the chicken. Pour in chicken broth and add enough water to cover the poultry. Bring to a boil, then simmer over medium heat for about 45 minutes until the chicken is tender. Remove from heat, take out the chicken, add vinegar, and let everything cool.

4. 4.

   In a bowl, combine flour and salt. Add cold butter pieces and mix with a pastry cutter. Fold in pork lard. Quickly incorporate ice water to form a smooth dough; chill for 1 hour.

5. 5.

   Heat clarified butter. Clean mushrooms and brown them in hot fat, then set aside.

6. 6.

   Bring about 375 ml of chicken broth to a boil. Add remaining carrots and simmer for ~5 minutes. Peel, dice, and add potato; simmer another 5 minutes. Dice leek and cook over low heat until tender. Remove vegetables, set aside, and top up the cooking liquid to 250 ml if needed.

7. 7.

   Preheat oven to 200°C (fan). Grease four to six ramekins. Grease their outer edges and place on a baking rack.

8. 8.

   Separate the warm chicken from bones and cut into ~1 cm cubes.

9. 9.

   Melt butter in a pot, sauté flour, then deglaze with cooking liquid, stirring until it boils and thickens. Add cream and season with spices; let sauce cool slightly while stirring frequently.

10. 10.

    Fold in cooked vegetable cubes, chicken, mushrooms, and peas.

11. 11.

    Fill the ramekins with the mixture. Roll out dough and cut round tops for the molds. Place dough caps on top, trim edges, and press firmly.

12. 12.

    Brush dough tops with milk, cut a small slit in the center, and bake for about 25 minutes until golden brown.