coq au vin pie
I've never managed to successfully make puff pastry so if I need it, I always buy it. When I've tried to make it in the past, it's been a bit of a disaster with butter leaking from the pastry and ending up all over the kitchen bench. Thankfully this recipe for coq au vin pie from Delicious magazine uses sour cream shortcrust pastry and that I do know how to make.
The sour cream pastry recipe I use is adapted from a Maggie Beer recipe. It's put together really quickly and takes much less time to make than it would have taken me to walk up to the shops at Bondi Junction to buy a packet. I put a third of the pastry aside and I decided to make a few book folds in it in an effort to get an even flakier top crust. As it's been so cold here in Sydney I didn't have a problem with the butter leaking everywhere. It stayed exactly where it was supposed to stay, right inside the pastry.
The recipe calls for a 20 cm springform pan, which I don't possess so I decided to make 2 small pies instead. I had a little bit of the chicken mixture leftover, enough to make a single serve pot pie.
Here's the recipe from July 2014 Delicious Magazine with my sour cream shortcrust pastry recipe, in case you'd like to make your own. The pie serves 4-6 people.
Coq au Vin Pie
¼ cup (60ml) olive oil
6 chicken thigh fillets, cut into pieces
2½ tbs plain flour
2 bacon rashers, chopped
1 each carrot, onion and celery stalk, roughly chopped
150g button mushrooms, halved
6 thyme sprigs, leaves picked
⅔ cup (165ml) chicken stock
1½ cups (375ml) red wine
445g shortcrust pastry (Careme Sour Cream Shortcrust Pastry or use the pastry recipe below)
1 egg, lightly beaten
Sour Cream Pastry
250g plain flour
Pinch of salt
175 g cold unsalted butter, diced
125 ml lite sour cream
Sift the flour with the salt. Place in a food processor. Add the diced butter and process until the butter is pea sized. Add the sour cream and process for about 30 seconds to a minute. The mixture won’t have come together. Remove the mixture from the food processor and gently work a few times on a floured surface until it just comes together to form a ball. Wrap the pastry in plastic and rest in the fridge until needed.
Grease and line the base of a 20cm springform pan.
Heat 1 tbs oil in a deep frypan over medium-high heat. Add half the chicken and cook, turning, for 3-4 minutes until golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining chicken. Toss the chicken in the flour.
Wipe the pan clean, then heat remaining 1 tbs oil. Add bacon and cook for 2 minutes or until slightly crisp. Add the carrot, the onion, celery, mushroom and thyme, then cook for a further 3-4 minutes or until fragrant. Add the stock and wine and then return the chicken to the pan with any remaining flour. Season and bring to a simmer, then reduce heat to medium-low and cook for 20 minutes or until thickened. Set filling aside to cool.
Preheat the oven to 180C/350F. Roll out the pastry to 4mm thick. Use two-thirds of the pastry to line the base and sides of the pan, then add filling. Top with remaining pastry, seal edge with a fork and remove and discard excess pastry. Brush the top with egg and cut a small cross in the centre to allow steam to escape during cooking. Place on a baking tray and bake for 50 minutes or until golden. Cool for 10 minutes, and then serve.
The pie is very tasty. I did make a few changes to the recipe though. I marinated the chicken thigh pieces overnight in the red wine and as I don't eat bacon I left that out. I added a bay leaf but next time I'd add some garlic to the chicken filling as well just to bump up the flavour a little more. I froze one of the pies so I still have one to look forward to in the coming weeks.
I hope you enjoyed your weekend. I spent mine quietly at home still reeling from the news of the downing of the Malaysian Airlines flight with the loss of all on board.
Last week was not a good week,