Friday’s quick ideas for the week end #5

Chicken Curried Pie Well, well. Another Friday arrives. At this time my suggestion is a pie, a chicken pie in fact. But this is not an ordinary chicken pie. I am proud to say that my “invention” works so well. The crust is tender and melted in the mouth and the filling is delightful. The pie is rich and delicate; you can bake it in individual shape if you like and serve as starter. I don’t remember if a mentioned that I bought a new machine in our vacations. Never mind, I am very pleased with my new hand mixer, powerful (750W), quick and had a beautiful vintage design. Is ready to use and had a large l litre processing bowl, whisk, frothing spindle and stick blender. I am telling this because I hate make crust pie, it never woks so well for me, mainly when I don’t had much time. This machine made my life easier. In five minutes less my crust was ready into the fridge. After made this dough I never bought industrialized crust anymore I keep some discs in the fridge and I use when necessaries .I made only the filling. I had not many ingredients, so I only used,, once more, ingredients that I had in the fridge and pantry, cherry tomatoes, fresh cream, powered curry, onions and chicken breast, of course. I hope that you enjoy the recipe as we enjoyed. Believe me. You don’t regret if you make it Your favorite crust or use this recipe. Crust

• 2 cups all purpose flour
• ½ cup self rising flour
• 1 cup (200g) unsalted butter, very-cold, cut in dices
• 1 teaspoon salt
• 1 teaspoon sugar
• 5 Tbsp ice water

Cut the butter in dices and pour onto the freezer for 15 minutes or more In a food processor combine flour, salt, and sugar; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Remove dough from machine and place preferment on marble, granite or another cold surface Gently shape in two discs, do not over knead Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days. Tip: Remember if the crust is chill use warm filing. If the crust is warm use chilled filling For the stuffed

• 400g chicken breast, boneless and skinless, boiled in broth
• 1 Tbsp canola, sunflower or corn oil
• 1 medium onion, finely chopped
• 200g cherry tomatoes, but you can use regular tomatoes
• 1 Tbsp medium yellow curry powder
• 1 teaspoon muscovado sugar
• 200ml fresh cream
• 2 large eggs lightly batten
• Salt and pepper to taste

Roll the dough and garnish a medium round mold and leave to refrigerate. Cut in quarters cherry tomatoes, or cut in small dices regular tomatoes In a large skillet heat oil, add the onions, always stirring cook until became transparent. Add the tomatoes and cook for 3 or 4 minutes more Add the chicken boiled cute in small pieces, curry and muscovado sugar. Cook for one, two minutes more in low heat Add fresh cream and leave to boil. Remove from heat and ad the eggs batten Preheat the oven at 220°C Pour the filing the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the filling. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven. Bake for about 45 to 55