//Hello Dave, //

*07.12.21* *17:52:24* in area *COOKING*
*All* Theme *"12/9 Nat'l Pastry Day -"*.

Make the dough package: In a large mixing bowl, combine both flours
with the salt. Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal. Form a well in center of mixture, and pour the water
into well. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough, about 15 seconds. Pat dough into a rough
ball, and turn out onto a piece of plastic wrap. Wrap tightly, and
place in refrigerator to chill 1 hour. Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling
pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace
top sheet of paper, and pound again until butter is about A inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 6-inch square. Wrap well in plastic wrap, and place in refrigerator until it is
chilled but not hardened, no more than 10 minutes. Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface. Using a rolling pin, gently roll dough into a 9" round. Remove butter package from refrigerator, and place it in the center of the dough round. Using a paring knife or bench scraper, lightly score the dough to outline the butter square; remove butter, and set it aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4" to 5" long; do not touch the raised square in the center of the
dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is completely enclosed. Press with your hands to seal. Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area,
until it is about 1" thick. Gently roll out the dough into a large rectangle, about 9" X 20", with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn. Wrap in plastic wrap; place in refrigerator 45 to 60 minutes. Remove dough from refrigerator, and repeat process in step 5, giving it five more single turns.Always start with the flap opening on the right as if it were a book. Mark the
dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.

Is this compatible /w microwave?



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Denis Mosko wrote to Dave Drum <=-

//Hello Dave, //

*All* Theme *"12/9 Nat'l Pastry Day -"*.

8<----- CUT ----->B

refrigerator 45 to 60 minutes. Remove dough from refrigerator, and repeat process in step 5, giving it five more single turns.Always start with the flap opening on the right as if it were a book. Mark the
dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 4 hours or overnight before using.

Is this compatible /w microwave?

I very much doubt it. It might be possible but certainly would not be practical. I find it *much* easier to buy commercially made puff pastry.

You could make this using a microwave - especially if your microwave
"browns" the pastry/top layer like a real oven. Of course you would be
on your own in figuring out the timing involved. It does look tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gina Young's Chicken & Mushroom Puff Pie
Categories: Poultry, Pastry, Pork, Mushrooms, Herbs
Yield: 4 Servings

8 Skinned, boned chicken
- thighs
1 tb Oil
8 sl Smoked streaky bacon; in
- large pieces
2 tb Plain flour
1 lg Onion: halved, sliced
Handful thyme sprigs
250 g Baby button mushrooms
200 ml Milk
1 lg Beaten egg
400 ml Chicken stock
500 g Fresh puff pastry

Season the chicken to taste.

Fry for 5 to 8 minutes in the pan (turn occasionally).
Stop when the chicken turns golden brown. (If your pan
is not really large, you may have to do this process in
two batches. You have to decide the number of batches
based on the size of your pan). Take out the chicken
onto a plate.

Then, you need to tip the bacon into the pan. It should
be fried for 5 minutes (Stop when it turns crisp).

It is the time to add onion.

Then, you need to add mushrooms.

Thyme also should be added.

Fry on a high heat for another 3 minutes. Stop when the
onions start to color.

The next step is to tip the flour into the pan. Stir
well. Cook for 1 minute.

Now, you have to stir or whisk in the stock in a gradual
manner by keeping the pan off the heat.

The next step is to pour the milk.

Then, the chicken should be added back to the pan. Bring
to the boil. Simmer for 30 minutes.

Now, the filling needs to be spooned into a large pie or
baking dish using a lip. The size of the baking dish can
be 20 x 30 cm. Allow it to cool a bit.

The oven should be heated to 220ºC/425ºF/gas 7.
200ºC/400ºF if fan blown oven

The pastry needs to be rolled to the thickness around 6
mm. It should be done on a floured surface.

Then, you have to cut a long strip as wide as the rim of
the pie dish.

Now, you should fix it to the edge of the pie dish using
a little of the egg.

The next step is to brush with the egg.

The rest of the pastry needs to be lifted over the pie.
You can use a rolling pin to help.

Using your fingers, gently press the edges.

Trim with a sharp knife. In order to glaze, brush with
egg in a lightly manner.Bake for 30 minutes or stop when
the pastry is raised and turns dark golden brown.Now,
the dish is ready to serve and it can be served with
creamy mashed potatoes.

RECIPE FROM: https://www.recipes.camp

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