With Kim Moss living so close by these days (see previous post A Very Mini Artist’s Colony in New Mexico) we’ve been sharing lots of meals. He is an EXCEPTIONAL cook and caterer (see previous posts How to Make the Perfect Country Loaf and The Very Best Ever Mincemeat Pie Recipe). So this has me digging into my past, seeking out good recipes that I can make for him as well—all this great cooking can’t be a one-way street after all.
The other night I made a recipe I hadn’t tried in roughly 20 years. I wasn’t sure if it would turn out but I squeezed my eyes shut and took the plunge. This is a recipe I’d clipped from The Seattle Times, when I still lived there. I’d adapted it earlier and did again the other night. This pie now has a decidedly southwest bent. And, I’m happy to say, Kim joined me in its preparation so it became a joint creation. Anna and Bill joined us for dinner and proclaimed the recipe a success.
Here is the adapted recipe:
Southwestern Chicken Pie With Cheddar Pastry
2 cups flour
1 cup shredded sharp cheddar cheese
10 Tbs (just under 2/3 cup) cold butter
1/2 tsp salt
6 Tbs water
2 tsp apple cider vinegar
2 tsp Tabasco sauce
In a food processor, blend together the flour, cheddar cheese, butter and salt. Process just to blend. Stir together the water, vinegar and Tabasco. With the machine running, add the water mixture and process just until the dough forms a ball. Remove from the machine, wrap in wax paper, and refrigerate for at least 30 minutes.
1 Tbs olive oil
1 medium onion, minced
3 large cloves of garlic, minced
2 large green chili peppers, roasted, peeled, and seeded (HINT: do NOT run them under water to peel. This washes away the oils and much of their flavor)
1 1/2 pounds chicken breasts, grilled and torn into pieces (Hint: flatten the breasts by gently pounding them with a mallet)
Frozen peas (put in whatever proportion looks good to you)
12 oz mushrooms, sliced
2 medium tomatoes
2 Tbs tomato paste
1 tsp ground cumin
1 tsp dried basil, crushed
1/2 tsp salt
1/2 tsp red chili powder
Freshly ground black pepper
1 1/2 cups chicken stock
1 Tbs plus 1 tsp flour
1 Tbs plus 1 tsp butter
1 egg beaten
In a large frying pan, heat the oil over medium high heat. Add the onion and cook until softened. Add the mushrooms and cook until done.
Meanwhile, melt the butter in a separate pan and whisk in the flour until bubbly, making a roux.
Add the garlic and chili, the chicken stock, spices, tomato paste, chicken, peas and, lastly, the tomatoes, to the onion/mushroom mixture. Slowly stir in the roux. Cook until thickened and set aside.
Remove the pastry from the refrigerator and divide in two. Place the second piece back in the wax paper and return to the fridge. Roll out the dough on a lightly floured counter to a 12 inch circle. Roll it around the rolling pin and transfer it into a 10 inch pie plate. Brush the crust with the egg, both the sides and the bottom, and bake it in a 350 oven for approximately 15 minutes. Let it cool somewhat.
Transfer the meat mixture into the pie plate.
Roll out the second crust and place it on top of the pie. Tuck or fold the edges to seal the crust and cut several vent holes in the top. Then place it in a 350 oven for 35 minutes (I cooked it for 45 minutes at this altitude) until slightly browned.
Serve with a green salad.
Love to you all,