Recipe by laurdes sy
Ingredients: Seve 10 to 12
For the crust Ingredients
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup butter
½ cup Crisco shortening
½ cup cold water
Procedures:
¼ cup oil
¼ kilogram bacon, chopped
3 pieces chorizo de Bilbao, sliced
½ cup butter
2 cups chopped onions
1 cup chopped celery
2 cups carrots (large dice)
2 packages chicken thighs, deboned and cut into 2 inch pieces (about 1.5kg)
½ cups sherry or white wine
2 cups potatoes (large dice)
1 tablespoon rock salt
1 tablespoon fresh ground black pepper
2 cups chicken stock
1 cup stuffed green olives
1 egg yolk mixed with
1 tablespoon water
Procedures:
Ingredients: Seve 10 to 12
For the crust Ingredients
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup butter
½ cup Crisco shortening
½ cup cold water
Procedures:
- Sift flour, baking powder, and salt into large bowl. Using a pastry blender add butter and Crisco to flour.
- When the dough produces pea sized pieces, stir in cold water. Mix lightly and form mixture into a ball. Flatten dough in between two sheets of waxed paper. Roll out dough into a rectangle slightly larger than a 10 x 14 inch baking dish and around ¼ inch thick. Slide onto a tray and chill.
¼ cup oil
¼ kilogram bacon, chopped
3 pieces chorizo de Bilbao, sliced
½ cup butter
2 cups chopped onions
1 cup chopped celery
2 cups carrots (large dice)
2 packages chicken thighs, deboned and cut into 2 inch pieces (about 1.5kg)
½ cups sherry or white wine
2 cups potatoes (large dice)
1 tablespoon rock salt
1 tablespoon fresh ground black pepper
2 cups chicken stock
1 cup stuffed green olives
1 egg yolk mixed with
1 tablespoon water
Procedures:
- Preheat oven to 375F
- Heat a large saute pan or Dutch oven over medium heat. Add oil and bacon to pan and cook until bacon is slightly crisp. Stir in chorizo de Bilbao slices and cook for 10 minutes. Add butter to the pan and stir in onions. Cook for 10 minutes or until onions are slightly translucent. Stir in celery and carrots and cook for another 5 minutes. Stir in chicken pieces and cook for about 5 minutes. Pour in sherry or white wine then add potatoes, salt, pepper, and chicken stock. Simmer for 15 minutes. Add green olives and adjust seasoning if needed.
- Transfer to a 10x14 inch baking dish. Take crust from chiller and arrange on top of dish. Crimp edges of crust and brush with egg yolk mixture.
- Place dish on a pan and fill the pan halfwayt up the sides of the baking dish with water(this is called a water bath). Bake at 375F for 60 minutes or until crust is golden brown.
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