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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I host a welcome spring luncheon for friends every year. I try to do something different and creative each time.Mary Anne McWhirter, Pearland, Texas Ingredients:
pastry: |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
3/4 cup cold butter, cut into thin slices |
3 tablespoons shortening |
1/3 cup ice water |
filling: |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 quarts water |
1 bay leaf |
1 garlic clove, minced |
1-1/2 cups fresh or frozen cut green beans |
1-1/2 cups thinly sliced carrots |
1 cup diced peeled potatoes |
1/2 teaspoon dried basil |
1/2 cup sliced fresh mushrooms |
1 package (10 ounces) frozen peas |
1 can (14-1/2 ounces) diced tomatoes, drained |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 egg yolks |
1 cup heavy whipping cream |
salt and pepper to taste |
glaze: |
1 egg yolk |
1 tablespoon cold water |
other materials needed: |
6 new clay flowerpots (4-inch diameter) |
canola oil |
aluminum foil |
decorative seed packets glued onto wooden craft sticks |
Directions:
1. In a large bowl, combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball; flatten into a circle. Chill for at least 3 hours or overnight.
2. For filling, place the chicken, water, bay leaf and garlic in a Dutch oven. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until chicken is tender. Remove and debone chicken; set aside. Skim fat. Add the beans, carrots, potatoes and basil to the broth. Cover and simmer for 12-15 minutes or until vegetables are tender. Stir in the mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes. Drain vegetables and reserve broth; set side
3. In another large kettle, melt butter. Whisk in flour until smooth. Add 1-1/2 cups of reserved stock. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a small bowl, whisk together egg yolks and cream. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently stir in reserved chicken and vegetables.
4. To assemble flowerpots, brush outsides of pots with oil. Line each with a 15-in. x 12-in. piece of aluminum foil; pressing the foil gently down into the pot and being careful not to tear it. Fill each pot with about 1-1/2 cups of filling, leaving about 1/2-in. headspace; set aside.
5. Roll pastry to 1/8-in. thickness; cut six 6-in. circles. Place one circle on each flowerpot, turn down the edges and flute. Cut three vents in the center of each pastry. In a small bowl, lightly beat glaze ingredients; brush over each crust. Place flowerpots on a baking sheets. Bake at 425° for 30-35 minutes or until the crust is golden brown and the filling is bubbly. Just before serving, garnish each with a seed packet on a stick. Yield: 6 servings.
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