Tuesday, 16 November 2010
BONE-DRY CHICKEN PIES
Looks promising, eh?
This recipe shows promise. I made one test pie first and almost gagged from the bone-dry product. For the rest of the batch, I then doctored the filling with a cornstarch-slurry thickened sauce made with chicken broth and stirred that into the meat filling. It still needs something…like maybe some sauteed onions and more mushrooms. I am inclined to add a sauce of some sort because I actually like a really moist filling. I just worry that it’ll leak out of the little tarts as the dough is more like a shortcrust.
So now I have about a dozen of these little pies to eat and though they’re not that bad, you really need a cup of hot tea or a tall glass of milk with them. After I’ve figured out how to improve the recipe, I’ll post it. I’ll be trying it with mushrooms, sauteed onions and a little white sauce first. Hope it’ll work out! I’ll keep you posted on my testing.