Has it really been a year!

I know it's been a long time since I posted anything, But, I did not realize it's been a year! there have been several recipes that I thought to share, but there were camera issues, etc.....
So here is a new one: I'll get a pic up on this soon.

Chicken hand pies or chicken pasties

You may use leftovers and shorten the cooking times. This is a good recipe to make a day or two ahead for quick prep before serving.

Pastry dough

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar (optional)
1 stick (4oz.) cold unsalted butter, cut into 1/2-inch cubes (May substitute half with shortening or coconut oil.)
1 egg, slightly beaten
1/3 cup ice cold water

1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.

2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

Filling

1 medium potato, peeled and diced
1 tablespoon olive oil, or coconut oil
1 small onion, finely diced

1 stalk celery, finely diced – OR ½ tsp. of Celery seeds

2 large carrots, chopped
1 tablespoon butter

2 boneless skinless chicken breasts, cut into 1/2 inch pieces

1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)
salt and pepper or poultry seasoning to taste
pastry dough (recipe above), puff pastry or ready-made pie crust
1 egg, plus a teaspoon of water, beaten

1. Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat. Cook until potatoes are tender to the point of a knife. Drain and set aside. While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots. Cook until onions are very tender, about 12-15 minutes. Remove the vegies to a bowl but leave the drippings behind.

2. Add the butter to the pan and sauté the cubed chicken. Then remove the chicken to the bowl with the vegies.

3. Stir the flour into the pan drippings. Let cook for 2 minutes or so, just to let the flour taste cook out. Pour in about half of the can of chicken stock and mix until smooth. (If you can’t get it smooth and it is getting thick, add more stock, then pour through a sieve to get the lumps out.) Add the bouillon, the chicken and the vegies. Let simmer a few minutes and taste for flavor. Add salt and pepper if needed. The mixture should be thick, but not too dry. Add more chicken stock until you achieve the desired consistency (You may need to use the whole can). Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).

4. Preheat oven to 425 degrees. Place a piece of parchment paper in a baking sheet and set aside. Roll out the pastry dough on a floured board into an 18×22 inch rectangle (don’t measure! just guess). Cut in half, and then cut each half in thirds, to make 6 equal smaller rectangles.

5. Spoon 1/4 cup (about 4 tablespoons) of the chicken mixture onto one of the rectangles of dough, placing it slightly off center. Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling. Press the dough down to seal it, and then crimp with the edges of a fork. Place on the prepared baking sheet. Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water. Repeat with remaining 5 pastries. Refrigerate for at least 30 minutes.

5. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.