My chicken pie comes in a tube today.
If you have ever made puff pastry before, you would probably be familiar with the repetitive process of rolling your dough into a rectangle, and then folding the two ends (top and bottom) so that they overlap in the middle. This process is repeated 4 times (according to my recipe) before your puff pastry dough is ready for use.
I was doing just that this morning. As if on autopilot mode, i was either rolling the dough upward, or downward to maintain the rectangular shape of my dough. And that was what happened even after i completed my fourth turn. Instead of rolling my dough into a circle for the base of the pie, i spacily rolled it to its accustomed rectangle.
But instead of beating myself up over it, i decided to make do with my blunder. Rather than docking my puff pastry into a pie plate, i pipped the fillings for this pie down the long side of my rectangular puff pastry then rolled it from the short side up to seal. Which pretty much explains the tunnel of chicken pie.
But then again, no one had to know of your carelessness, cause this looks perfectly normal as a roulade.
Filled with chicken, potatoes, broccoli and carrots, this pie is pretty much a meal on its own. Warm, hearty and satiating. It made a good breakfast menu for me, but i am already thinking about it for lunch, AND maybe if there’s some left, dinner.
Slicing into this pie was a dream too. I absoultey loved hearing the soft crunch as my knife sliced into the top of this very tender and flakey pie.
And as you can see, the puff pastry didnt rise much when weighed down with the filling. However, at the sides where i sealed the skin together, it rose up quite a bit!
I am no expert when it comes to rolling pie pastry, and i must say i am pretty happy with the way this puffed up!
And biting into a raised puff pastry is messy. But it sure is delicious. So be sure to hold a plate under your chin to catch the crumbs!
Recipe to follow