Ingredients:
1/2 cup butter $
a pair of medium leeks, sliced
1/2 cup general-purpose flour $
1 (14.5-oz.) will chicken stock $
three cups shredded sauteed chicken $
one 1/2 cups frozen cubed hash browns with onions and peppers $
one cup stick carrots $
1/3 cup shredded contemporary parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper $
1 (17.3-oz.) package frozen puff pastry sheets, thawed $
one giant egg $
Preparation:
1. heat up kitchen appliance to 375°. soften butter during a giant pan over medium heat; add leeks, and sauté three minutes. Sprinkle with flour; cook, stirring perpetually, 3 minutes. Whisk in chicken broth; wake a boil, whisking perpetually. take away from heat; stir in chicken and next five ingredients.
2. Roll every pastry sheet into a 12- x 10-inch parallelogram on a gently floured surface. work one sheet into a 9-inch pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in other way of bottom sheet; fold edges underneath, and press with tines of a fork, protection to bottom crust. Whisk along egg and one Tbsp. water, and brush over high of pie.
3. Bake at 375° on lower kitchen appliance rack fifty five to hour or till tanned. Let stand quarter-hour.
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