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Wednesday, October 27, 2021

Hamptons Chef Anand Sastry shares his rooster pot pie recipe

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When a yearning for fall consolation meals strikes, chicken pot pie is the answer.

Chef Anand Sastry of Main Street Tavern in Amagansett, New York, and Highway Restaurant & Bar, East Hampton, New York, agrees. “‘Pot pie Mondays’ have been a part of our authentic Freeway promotions. We incorporate our rotisserie chickens and the identical pastry crust from our well-known summer time pies,” Sastry tells FOX Information. “Through the pandemic, the pot pie was our hottest dish because it reheated rather well, made nice leftovers, and might be simply frozen to serve any day of the week for a household dinner at residence.”

Fortunately, he was variety sufficient to share his coveted recipe.

Chef Anand Sastry of Most important Road Tavern in Amagansett, New York, and Freeway Restaurant & Bar, East Hampton, New York stated, “Through the pandemic, the pot pie was our hottest dish because it reheated rather well, made nice leftovers, and might be simply frozen to serve any day of the week for a household dinner at residence.”
( Freeway Restaurant & Bar)

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‘GIN & JAVA’ COCKTAIL RECIPE FOR A FALL WEEKEND TREAT

Hen Pot Pie from Government Chef Anand Sastry, Freeway Restaurant & Bar

Serves 1-2 individuals

Prep Time:  25 minutes 

{Cook} Time: 35 minutes

Components

For pie dough:

  • 2 ½  cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • ½  cup vegetable shortening
  • 1 ½  sticks of butter
  • 4 tablespoons ice water
  • 1 egg white

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For filling

  • 5 tablespoons of rooster fats
  • 1 tablespoon margarine
  • 1 entire rooster, roasted and torn into chunks
  • 1 ¼ cups of bleached, all-purpose flour
  • 2 pints of sturdy rooster inventory or plain rooster inventory
  • 4 carrots
  • 5 sticks of celery
  • 1 onion
  • 1 leek
  • Bunch of flat parsley picked
  • Salt and white pepper, to style

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Instructions

  1. Prep the pie dough: Place, flour salt, sugar, and vegetable shortening in a stand mixer and mix for a couple of minutes. Then add chopped chilled butter and ice-cold water. Combine till it kinds a dough. Depart to sit back for 4 hours within the fridge.
  2. Chop up the greens and parsley roughly and place in rooster inventory. {Cook} a couple of minutes till tender. Pressure the greens, protecting the inventory.
  3. Place rooster fats and margarine in a pan and activate the warmth. Add the flour till the combination begins to kind crumbs. Very slowly, add the nice and cozy inventory, just a little at a time, till it turns into a thick sauce. Season with salt and pepper.
  4. In a big bowl, place rooster items and greens. Season with salt and pepper. Then, add the nice and cozy sauce till the whole lot binds collectively. Put aside to chill.
  5. On a floured desk, roll the dough right into a circle (relying on the scale of pie dish you’ve got) about ¼-inch thick. Place in pie dish. Then add the filling. Roll out the highest crust in the identical method as the underside.
  6. Reduce and trim sides of extra crust. Brush the highest with egg white and place in fridge for an hour.
  7. Bake at 380 °F diploma for 40 minutes after which flip all the way down to 350 °F for an additional 20 minutes.
  8. When the crust is golden brown, take out and go away to chill. Serve when prepared.



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