Whirlwind – Halehan
Remember, a couple of days ago, I posted a “roasted chicken and its veg” recipe; well I used half of the chicken for the recipe I’m posting today. My first steps in Great Britain were in London and when I went there I saw a Jamie magazine and I told myself “one day, I’ll be living in GB and I’ll subscribe to this magazine”, you might think it’s a little achievement but I’m really happy to say that I subscribe a couple of months ago! The first recipe I made was the one I’m posting today. I cooked it, we tasted it and now it’s your turn.
Serve 6. The inside: a roasted chicken (you’ll use half of the chicken and the juice), 2 leeks. Puff pastry: 250g flour, 50g parmesan, 150g chilled butter, 1 egg beaten with 1 tbsp of milk. Sauce: 50g butter, 50g flour, 2 tbsp Dijon mustard, 150g crème fraîche, 150g grated gruyère
Prep: 2/3 hours — Cook: 40mn
Follow the “roasted chicken and its veg” recipe to know how to cook the chicken.
Puff pastry. Sift flour in a large bowl, add salt and pepper. Finely grated in the parmesan. Dice and add the butter, rub it with your fingers so the corners become round and well coated in the flour. Add 125ml of cold water and mix with a wooden spoon. You might have to add more water to form a ball. When you have your ball, flatten into a neat rectangle, cover with cling film and let it cool in the fridge for 30mn.
Lightly dust the work surface with flour and put your pastry. Roll it in a neat rectangle three times as long as it is wide and keep the shorter sides near to you. Fold the bottom third of the rectangle over the middle third and and the top third down to cover. Turn the square 90° and redo what you’ve just done. Do that 3 times. Let the pastry cool in the fridge until you need it.
Take away the meat from the chicken carcass, put it on a plate and est aside. Take the cooking juice and put it in a pan with the carcass along with 500ml of water. Allow to boil then leave to simmer for 1 hour. Spoon off any scum that rises to the surface and keep an eye on it, you always have to have water in it, if it’s not the case, add water. You’re creating a stock, tastier than any you’ve bought before. At the end, you should have a 750ml stock (and you get rid of the carcass, of course).
Sauce. Melt the butter in a large pan, add the flour and cook for 30sc until it starts to bubble. Gradually add the stock while you whisk. Simmer for 10mn, mixing with a wooden spoon. The sauce should become thicker and glossier. Add the mustard, crème fraîche and grated gruyère. Mix and season. remove from the heat and leave to cool a little.
Trim the remaining leeks, slice them (about 2cm lengths) and blanch in boiling salted water for 6/7mn, until soft. Dry.
Pie, final touch. Take a 24cm round pie dish (my Pyrex) and place a pie funnel at the centre (my blackbird). Slice half of your chicken and add to the sauce, put all that in the pie dish. Arrange the leeks in a layer on top. Roll out the pastry on a floured surface until 3mm thick and about 4cm wider than the 24cm of your pie dish. Water the borders of your pie dish and the pastry, place the pastry on top and press to seal. If you have leftovers, you can draw things as leaves and put them on your pastry. Brush the top of the pastry with the egg beaten with milk and leave it in the fridge for 20mn, while the oven in preheating to 180°. Give the pie a more glaze of egg and milk then bake in the oven for about 40mn, your pie funnel should smoke and your pastry should be golden. Allow to cool for a couple of minutes before serving or you might burn yourself.
There isn’t a lot of “big recipes” on the blog but I really love them. They ask for time, patience and love, yes it’s long but it’s a real pleasure to take a beautiful pie off of the oven! I know it seems to be fastidious but, you have to try because it’s not that complicated and “who dares win”.
Would you like some? Des bisous.
(You can find this article in French here.)