Rustic Country Style: Chicken Pastry

Thursday, 20 August 2009

Rustic Country Style: Chicken Pastry

Clear sky, gentle breeze and the welcoming sun shining across the view. Today is of those prefect days where dinner is served outside on a picnic table. The food is nothing but rustic country style to further more compliments the early August weather. I decided to make this pastry wrapped chicken filling, with corn, sweet peas, mushrooms, shallots, and can't forget the garlic. To go with this pasty, I made a cream of sage sauce with a hint of lemon to cut down on the fat profile of the overall dish. I've taken some pictures for your viewing pleasures, just too bad you guys can't join me on this beautiful August summer evening.
Okay, so I skipped a few picture taking opportunities but I'm sure you can connect the missing dots with these pictures.
Basically these are the ingredients that went into the pastry.

Quickly sautee everything until it's 60% done, because the oven will finish cooking the rest.
If you fully cook everything in your pan, but the time you finish baking it in the oven, it will be over cooked.
Then you fail.

Wrap the pastry around the filling and then bake it until it is golden brown.
I don't have a firm rule on what the temperature of the oven or how long to bake for.
So just stick to your 350F and bake until golden brown, usually 15-20 minutes.
It should look like this when it's done.

Before you serve it, just pour the sauce over top and it's good to go.

Absolutely delicious, the pastry crust was so nice and flaky while the inner crust was moist and soft.
I have to admit, the chicken filling did not hit my expectation, some of the flavors were masked by the sweet pea.
A little disappointed in that decision to bring in the sweet peas, however, over all it's an enjoyable dinner under the dawning sun.

This is what it looks like on the inside.