Chicken🍗 bacon🥓 mushroom🍄 pie🥧(English version)

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Chicken pie is considered one of the classic dishes of British cuisine.
It is a savory pie enriched with a creamy filling of chicken, bacon and vegetables including mushrooms, leeks, carrots, peas and potatoes and covered with a layer of pastry, shortcrust or puff pastry.
In the UK it is easy to find in any pub, restaurant or supermarket.
If you’re short on time you can use leftover roast chicken and 1 roll of ready-made puff pastry.

Please find the Italian version attached here below: https://cucinacongaudy.com/?p=793
Please find the Spanish version attached here below: https://cucinacongaudy.com/?p=808

⌚Prep. time: 20 + time for shortcrust pastry
⏱️Cooking time: 1h15′ + cooking time for the broth
🥧Servings: 1 x 24cm mould or 5 x 10cm ramekins

Ingredients for the pastry:
350gr flour
150gr of butter at room temperature
120ml cold water
1 large egg
1 teaspoon of salt
The method can be found here: https://cucinacongaudy.com/2021/02/19/shortcrust-pastry-english-version/

Ingredients for the filling:
4 chicken thighs or 500gr chicken
200gr bacon
250gr mushrooms cut into slices 200ml of chicken broth
100ml of cream
100gr diced carrots
1 shallot
1 garlic clove
A few thyme sprigs
2 spoons of Evo oil
45gr flour
50gr butter
Pinch of freshly grated nutmeg
Salt and pepper to taste

Ingredients for the broth:
1lt water
1 celery stick
1 carrot
1 onion
1 sprig of parsley
Salt and pepper to taste

Method:
In a pot put the chicken, water, celery, onion, garlic, carrot, sprig of parsley, salt and pepper to taste, and boil 1h or until the meat begins to come off the bone. Remove from the heat, take out the chicken, allow it to cool and cut it into small pieces. With the help of a strainer, filter the broth and set aside.

In a pan with a little oil, fry the bacon 4 minutes and keep aside, in the same pan brown the shallot, garlic and tyme, add the mushrooms and carrots, salt and pepper to taste and cook for 10 minutes, add the shredded chicken, bacon and let it season for a few minutes, cover and set aside.

In a saucepan melt the butter over low heat, add the flour and stir well to remove clots, add the cream and broth, add the nutmeg, salt and pepper and stir continuously for about 5 minutes or until the sauce has thickened.

Put the sauce obtained in the mixture of chicken, bacon and mushrooms, mix well, take the chosen mold (in my case I used ceramic ramekins but you can opt for a single mold) buttered and floured, cover it with half of the pastry and incorporate the mixture, close with the remaining half of the pastry, with the help of the brick press well on the edges to remove the excess dough, with a knife create slits to release steam and bake for 45 minutes at 180 degrees in a ventilated oven or 190 degrees in a static oven.

Let cool before serving.❤️

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Shortcrust pastry (English version)

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Shortcrust pastry is a basic dough used in its sweet version for making biscuits and tarts and in its savoury version for savoury pies. The difference between the two is that in the sweet version sugar is added, while in the savoury version salt is added, but the basic ingredients are the same, eggs, flour and salt. There are two other versions of shortcrust pastry: SABLÉ (from the French word for sandy), which is kneaded until a sandy dough is obtained, and PASTA BRISÉE, which differs from the others because it does not contain eggs.

Please find Italian version here below: https://cucinacongaudy.com/2021/02/19/pasta-frolla/

Please find Spanish version here below: https://cucinacongaudy.com/2021/02/19/masa-quebrada-version-en-espanol/

⌚Prep time: 10minutes +1h rest
🍴Portions: for a 24cm mould

Ingredients:
250gr of flour
125gr of butter at room temperature
45ml cold water
1 large egg
1 pinch of salt or 1 teaspoon of salt (for the salted version)

Method:
Pour the flour into a large bowl, add, salt, butter and knead gently with your fingertips until you have a crumbly dough. Add the cold water and knead until you have a smooth, homogeneous dough, cover with cling film and leave to rest for about 1 hour in the fridge.

Take the dough and place it on a floured surface, roll it out with the help of a rolling pin and your shortcrust pastry is ready to be used in the recipe of your choice.❤️

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Broccoli🥦, bacon🥓 and pepper🫑 quiche🥧 ( English version)

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Quiche is a typical French savoury pie, suitable for any occasion as it is quick and easy to prepare.
It originated in the Lorraine region of France, from which it takes its name. Originally the recipe called for a base of shortcrust pastry, cream and eggs, but over time other ingredients such as bacon and vegetables were added. It is very versatile, so you can find it in different versions, vegetarian, vegan and gluten-free.
It is a perfect recipe to use up leftover vegetables in the fridge.
The base used is pie crust dough or shortcrust pastry as they are more resistant than puff pastry.

If you don’t have much time, you can use 1 roll of ready-made brisee shortcrust pastry and the result will be just as good.

Please find attached here below Italian version: https://cucinacongaudy.com/?p=592

Please attached here below Spanish version: https://cucinacongaudy.com/?p=600

⌚ Prep time: 15min + 1h15′ for the pastry
⏲️Baking time: 35min
🥧Portions: 8

Ingredients for the pastry:
250gr plain flour
125g butter at room temperature
45ml cold water
1 large egg
1 teaspoon of salt

Ingredients for the filling:
300ml double cream
250g broccoli
200g bacon
200g Gruyere or Emmental cheese
3 large eggs
2 tbsp evo oil
1 red pepper
1 shallot
Salt, pepper and nutmeg to taste

Method:
Pour the flour into a large bowl. Add the butter and knead gently with your fingertips until you have a crumbly dough. Add the cold water and knead until you have a smooth, homogeneous dough, cover it with cling film and leave to rest for about 1 hour in the fridge.

Take the dough and place it on a floured surface, roll it out with the help of a rolling pin until you get a thin sheet. Place it on the buttered and floured baking tray, cut off the remaining parts, pierce with the edges of a fork and cover with baking paper, placing ceramic balls or some dry legumes such as beans or chickpeas so that it does not rise when cooked. Bake for 15 minutes in a ventilated oven at 175° or static at 185° for the same time.

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Wash and cut the broccoli into small pieces, blanch in salted water for 3 minutes.
Fry the shallot in 2 tablespoons of olive oil in a pan, add the diced red pepper, cook for a few minutes, add the bacon cut into strips and cook over a medium heat for 5 minutes. Remove from the heat and reserve.

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In a large bowl, beat the eggs, add the cream and grated cheese, add salt and pepper and a pinch of nutmeg to taste.
Add the broccoli and the contents that you had set aside, mix, pour everything on the pastry ( you can decorate the quiche with the leftover pastry)and bake for about 35 minutes in a ventilated oven at 180° or in a static oven at 190°.

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Remove from the oven and leave to rest for a few minutes before serving, perhaps accompanied by a green or tomato salad.

The great thing about quiches is that they are even better the next day and can be enjoyed hot or warm!!!❤️

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