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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 9, 2018)
Page 16 May 9, 2018 F OOD Chicken-and-Vegetable Hand Pies Ingredients • 14 ounces white whole-wheat flour (about 3 1/2 cups) plus 2 Tbsp., divided • 1 tablespoon kosher salt, divided • 1 teaspoon baking powder 10 tablespoon ice-cold water • 2/3 cup plus • 2 Tbsp. extra-virgin olive oil, divided • 1 1/2 pounds ground chicken • 4 ounces haricots verts (French green beans), cut into 1/4-in. pieces (about 1 cup) • 3/4 cup finely chopped carrot • 1 tablespoon chopped fresh thyme • 1 tablespoon minced garlic • 1/2 cup fresh or frozen green peas, thawed • 1 1/2 cups unsalted chicken stock (such as Swanson) • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish • 3/4 teaspoon freshly ground black pepper • 1 large egg, beaten • 1 teaspoon water Cooking spray Directions: Step 1: Place 3 1/2 cups flour, 1 1/2 teaspoons salt, and baking powder in a food processor; pulse until combined. Stir together 10 tablespoons ice-cold water and 2/3 cup oil. With processor run- ning, slowly pour water-and-oil mixture through food chute, pro- cessing until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute. Press into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes. Step 2: Preheat oven to 400°F. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring often, until no longer pink, about 5 minutes. Place chicken and pan drippings in a bowl. Step 3: Without wiping pan, heat remaining 1 tablespoon oil over medium-high; add haricots verts, carrot, thyme, and garlic; cover, and cook, stirring occasional- ly, for 5 minutes or until tender. Add chicken and drippings back to pan; stir in peas. Sprinkle with remaining 2 tablespoons flour; stir to coat. Add chicken stock and bring to a boil; cook for 3 to 4 minutes or until thickened. Fold in parsley, pepper, and remaining 1 1/2 teaspoons salt. Step 4: Whisk together egg and 1 teaspoon water in a small bowl. Remove dough from re- frigerator; let stand 5 minutes. Divide dough into 12 equal portions (about 2 ounces each), shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. Spoon 1/3 cup chicken mixture onto center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges to- gether to seal. Brush remaining egg mixture over tops of pies and score tops to vent, or fol- low freezing instructions. Line a baking sheet with parchment paper; lightly coat paper with cooking spray. Place pies on pre- pared pan.