Pastry perfection: Anna Higham’s recipes for chicken and herb pie and foldover pissaladière | Food

For full
1 lemonPlashly grated enthusiasm, I left all fruits
1 bunch of dilland The papers chosen
1 bunch of Tarkoonand The papers chosen
1 medium chicken
1 little onion
2 Garlic
½ teaspoon of black pepper
Salt and black pepper
50 grams butterIn addition to the additional for lubrication
1 handful Spring onionCounterfeit and slices
3 rash BaconAlmost cut
50 grams flour
250g fresh cream
Wash eggs or creamFor brush
Sea salt peel

To make pastries, mix herbs with butter, collect them until they get a bright butter, then calm for 20 minutes.

Meanwhile, continued with filling the pie. Put the legs of lemon and herbs in a large skillet with chicken, onion, garlic and pepper. Cover it with water, and leave it on low heat, then add some generous discs from salt and patch for about 45 minutes, until the chicken legs easily withdraw from the body. Leave to cool in the stock for an hour.

Mix the flour and salt in a bowl. Return the cooled butter, cut it into cut and throw it through the seasoned flour until each of the good piece is painted. Set the butter pieces between your fingertips, then pour more than 220 grams of cold water and throw the butter and flour. Press the mixture with your hands, so that you have a block of dough.

Sprinkle the dough into a rectangle 30 cm x 15 cm, then cut it into three strips 5 cm x 15 cm. Accord these on top of each other, then turn the dough 90 degrees and repeat the trader and stack again. Cold for an hour.

Now raise the cooled chicken and strip all the meat. Make the stockpile, return it to the pan and decrease to 500 ml.

In a second skillet, dissolve the butter, then fry spring onion and bacon for three to five minutes, until the onions become soft. Sprinkle in the flour, cook until you have thick Rocks, then add the reduced stock and cook for a few minutes until it becomes thick. Fraiche’s noise, preserved lemon enthusiasm, herbs, chicken meat, spices with salt and pepper, then leave to cool.

Heat the oven to 220 ° C (200 ° C)/425 F/GAS 7 and light tattoo from the beating tin 23 cm. Put the two -thirds of the pastries until it becomes large enough to connect the tin with some accumulated. Use the pastries to tie tin, then the spoon in each filling. Sprinkle the remaining pastries until large enough to cover the top of the pie. Clean the edges with a little water, then define the pastries over the pie to surround it. Reducing the edges, then press everywhere with the back of the fork to close. Use any pastry pastries to decorate the top.

Place a lined baking tray, brush with eggs or cream, sprinkle with salt and pepper, and cut a small vent in each rotation. Bake for 30-40 minutes, even golden and deep. Leave to cool a little before not getting rid of the tin.

Onion and anchorage transformations

Preparatory 10 minutes
cold 1 hour 20 minutes
Cook 1 hour 40 minutes
Make About 18

For harsh puff pastry
50g with flat parsleyand It was captured and cut carefully
1 bunch of lemon thymeand Abstract and accurately chopped leaves
300 grams of cold butter, not saltedCubes
500 grams white white stone flour
A pinch of soft salt

For full
Butter 75 g
6-8 canned or full of anchorage slicesDepleted and excluded, in addition to 2 teaspoons of tin or jar
5 mediumMixed onion hownPeel and thin slices
2 large pinch of salt
Black pepper

To make pastries, the chopped herbs are mixed with butter, and combined until they are put up evenly, then the cold for 20 minutes.

Meanwhile, make the filling. Melt the butter in a heavy skillet over medium heat, add anchovy and two tablespoons of two of its oil, and cook, stirring, until the fish collapsed. Add onions, salt, a lot of pepper and two tablespoons of water, and stir well. Cover and leave it for medium heat for 45 minutes, until the onions become very soft.

Mix the flour and salt in a bowl. Return the cooled butter, cut it into parts and throw it across the flour until each good piece is painted. Set the butter pieces between your fingertips, then pour more than 220 grams of cold water. Throw the water through butter and flour, then start pressing the mixture with your hands, so that you have a mass of dough.

Sprinkle the dough into a rectangle 30 cm x 15 cm, then cut it into three strips 5 cm x 15 cm. Dress the ribbons on top of each other, turn to 90 degrees, then repeat the process of rotation, cut and stacking again. Cold for an hour.

When the onions are very soft, reduce the cap and lined the cooking for about 20 minutes, until the onions began to deepen the color. Take the heat and leave to cool.

Take the pastries out of the refrigerator and cut them in half. Pressly click on both the pastry of the pastries along the circulating pin, to flatten it. Wrap one piece in a large square about 3 mm, then cut into nine squares. Cold in the refrigerator while rolling and cutting half other pastries.

Place all pastry boxes on the worktop and the onion filling division between them. Fold each rotational rate in a triangle, and press the edges with the back of the fork to close it. Place a lined baking tray, sprinkle it with a creamy salt and black pepper, and cut a small vent in each rotation. Bake in 200C (180 ° C)/390 F/GAS 6 for 15-20 minutes, up to gold.