Parramatta Pie
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Butter2 tbsps
Flour1 cup
Water1
Bay Leaf1 sprig
Thyme5 cup
Chicken Stock1 cup
Cream1 cup
White Wine1 medium
Onion (finely sliced)1 cup
Celery (finely sliced)110 g
Ham (sliced)1 cup
Mushroom1
Egg YolkDirections:
1
For Pastry: Combine flour, salt and butter
2
Mix in water to form dough
3
Knead lightly into a ball and let rest for 1 hour
4
Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes
5
Meanwhile, place whole chicken in pot with water to cover
6
Add bay leaf, thyme and parsley
7
Cover and simmer 25 minutes
8
Remove chicken and cool
9
Cut into 1-inch cubes
10
Melt butter in saucepan over medium heat and add flour
11
Stir well and cook 1 minute to make roux
12
Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce
13
Season with salt and pepper and add cream and wine
14
Whisk again until smooth and simmer for 5 minutes
15
Preheat oven to 375 degrees F
16
Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham
17
Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute
18
Add mushrooms to pie dish, along with lemon juice
19
Top this with remaining chicken and pour sauce on top of it all
20
Secure pastry to pie dish with water
21
Cut air hole in top of dough and paint dough with egg yolk
22
Bake 40 minutes