Sunday Supper, Picnic :: Meat Pies with Chicken, Baby Carrots & NigellaThursday, October 8, 2009 Recipes Sunday Suppers
Camille’s food focuses on farm fresh and seasonal ingredients, our favorite kind ! The meat pies are a bit of an English tradition with a twist. They were perfect for a picnic outing because they hold well at room temperature. The crust was a flaky buttery outside, complimented with the unique yummy filling inside. Camille also infuses some unique flavors like nigella (an onion seed) which we had never tasted before, and the results are absolutely delicious. Scroll down for the full recipe below.
Meat Pies with Chicken, Baby Carrots & Nigella
Savory Pie Dough
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk while wrapping. Allow to rest for at least 1/2 hour.
For meat pies lightly spray muffin tins with spray oil. Roll out dough and cut individual circles using a cookie cutter or rim of a glass slightly larger that the round of the muffin mold. Lay each circle in the molds and using a pastry brush brush edges with water. Fill with meat filling. Top with dough circle cut out, and with a fork seal edges. Brush top with egg wash and sprinkle with course sea salt.
Bake 20 minutes or till golden brown on the top and bottoms.
Chicken, Carrot and Nigella Meat Pie Filling
1/4 cup white wine
1/4 cup olive oil
4 thai bird chilis
1/2 cup chopped onion
1/4 cup sofrito
2 tsp. nigella seed
8 baby carrots, chopped into 1/4″ rounds
2 cups chicken pieces
1 bunch cilantro
Gently warm the oil and add chiles allowing them to cook over a low heat. Increase the heat and add the onion, sauteing till soft. Add and saute the sofito and nigella for a few minutes. Add the carrots, chicken and wine. Lower heat, put a lid on it and allow to simmer till the wine has reduced. Remove mixture from pan and cool. Wash and coarsely chop the cilantro. With your hands shred the chicken to allow more of the flavor to be absorbed by the chicken. Add and mix in the cilantro.