bohemianwanderer – Start by mixing finely chopped flat-leaf parsley and lemon thyme leaves into cold, diced unsalted butter. Knead until the butter is speckled with herbs, then chill it for 20 minutes. Meanwhile, combine plain white stone-ground flour with a pinch of salt in a bowl. Cut the chilled butter into chunks and toss them in the flour, coating each piece thoroughly. Flatten the coated butter pieces between your fingertips. Pour in cold water gradually, mixing with your hands until the dough forms a rough, shaggy lump. Roll out the dough into a 30cm by 15cm rectangle and cut it into three long strips, 5cm wide each. Stack these strips and turn the dough 90 degrees. Repeat rolling and stacking one more time to create layers. Finally, chill the dough for an hour to relax and firm up the butter. This pastry is perfect for creating flaky, flavorful bases and toppings for pies and turnovers.
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Preparing the Classic Chicken and Herb Pie Filling
Begin by zesting a lemon and setting the fruit aside. Place the lemon zest and whole lemon with a medium-sized chicken, a small onion, garlic cloves, black peppercorns, and salt in a large pan. Add water to cover the ingredients and bring it to a gentle simmer. Poach the chicken for 45 minutes, or until the legs easily detach from the body. Allow the chicken and stock to cool in the pan for an hour. Strain the stock and reduce it to 500ml. In a separate pan, melt butter and sauté spring onions and chopped streaky bacon until the onions soften, about five minutes. Sprinkle flour to make a roux, then gradually whisk in the reduced chicken stock. Cook the mixture until thickened before stirring in creme fraiche, lemon zest, chopped dill, tarragon, and shredded chicken meat. Season with salt and black pepper. Set aside to cool completely before assembling the pie.
Assembling and Baking the Chicken and Herb Pie
Preheat your oven to 220°C (200°C fan)/425°F/gas mark 7. Grease a 23cm springform tin lightly with butter. Roll out two-thirds of the chilled herby rough puff pastry to line the base and sides of the tin, allowing some pastry to overhang the edges. Spoon the cooled chicken filling evenly into the pastry shell. Roll out the remaining pastry to cover the pie completely. Brush the edges of the base pastry with water to help seal the lid. Press the edges together firmly, then trim and crimp the edges using the back of a fork. Use leftover pastry scraps to decorate the pie’s top if desired. Place the pie on a lined baking tray. Brush the surface with egg wash or cream and sprinkle with flaky sea salt and cracked black pepper. Cut small vents in the pastry to allow steam to escape. Bake for 30 to 40 minutes until the pie is deeply golden and bubbling. Let it cool slightly before unmolding to serve.
Crafting Onion and Anchovy Turnovers with Rich Filling
To prepare the onion and anchovy filling, melt butter in a heavy-based pan over medium heat. Add drained, chopped anchovy fillets and two teaspoons of their oil, cooking while stirring until the fish breaks down into the butter. Add thinly sliced mixed onions, two generous pinches of salt, black pepper, and two tablespoons of water. Cover and cook on medium heat for 45 minutes, stirring occasionally, until the onions become very soft. Remove the lid and continue cooking for 20 more minutes, allowing the onions to caramelize and deepen in color. Remove from heat and let the mixture cool while you prepare the pastry. Roll out the herby rough puff pastry into two large squares, about 3mm thick. Cut each into nine equal squares and chill before assembling.
Shaping, Sealing, and Baking the Turnovers
Divide the cooled onion and anchovy filling evenly among the chilled pastry squares. Fold each square diagonally to form a triangle, enclosing the filling. Seal the edges firmly by pressing with the back of a fork to prevent leaking. Place the turnovers on a lined baking tray. Sprinkle each with flaky salt and black pepper, then cut a small vent in the top of each turnover to release steam during baking. Preheat the oven to 200°C (180°C fan)/390°F/gas mark 6. Bake the turnovers for 15 to 20 minutes until golden brown and crisp. Allow to cool slightly before serving, making them perfect for a packed lunch or a savory snack on long walks or outings.
