Definitely, I’ve made some pizzas as well, but it doesn’t count. In by book, savory pies are the best. If you ask me, why haven’t I posted more savory pies then, well, they didn’t survive. In other words, they didn’t make to a photo shoot stage.
Secondly, it’s probably one the most complicated recipes I’ve posted so far. Still, please don’t be scared of it. While making dough requires a lot of time, it’s not that tedious. The active cooking time isn’t so long. Mostly it’s about waiting. I hope you’re patient enough.
Lastly, this was my first puff pastry I made from scratch. Who’s the hero here? Ben! As I’ve just said, although making puff pastry might sound complicated, it’s not in fact. The most critical part of making puff pastry is its chilling. We don’t want the butter to melt so the dough has to be refrigerated after each set of folding which are called turns.
Chicken Mushroom Rustic Pie
Each turn means that you’ve got to roll the dough out, fold it, flip it, and fold again. And as you already know, chill it for about 30 minutes in between these sets. Puff pastry requires 6 turns (but 2 turns go together) plus the resting time in the fridge. Nothing complicated – just a little of your patience:) As the matter of fact, I think I made one extra turn by mistake, but I don’t think it badly affected this Chicken Mushroom Rustic Pie.
What’s definitely true about this pastry, that it is not the skinniest one. One pound of butter! That’s correct. But the cold butter makes the trick here resulting in a rich and flaky crust. However, keep in mind that it is not the same as that airy and fluffy pastry puff you can use for cakes and other desserts. Thus, don’t attempt a Napoleon cake with it:)
I opted for a classic combo of chicken, mushrooms, and lots herbs. Also, I added some green peas, mostly to add up some color. You can incorporate other veggies like carrots (In my case, when I asked Andrey what he thought about carrots in the pie, he looked at me and strictly proclaimed, “Carrots? In MY cake?” I was kind of confused at which point the pie become entirely his, but I didn’t argue. Besides, I’m not a huge fan of carrots in meat pies either.) Smoked paprika, fresh thyme, and herbs de Provence make the difference here too. Mmmmm, do you feel the way it smells?
You would probably say the pie didn’t turn out impeccable. Agree. On another hand, it’s a rustic pie. Rustic food doesn’t need to look perfect. Moreover, it would be a crime in the world of rustic pies:) However, the top of it could have had a lighter color. We just wanted a little bit more of tan, and that last minute was obviously excessive. Also, I think the filling could have been moister, but I was afraid the crust would be soggy. I fully encourage you to use a little of stock or wine while making the filling.
What can I say to wrap it up? I’ve never been to France. And I’ve never tried an authentic meat pie. But I’m telling you, this Chicken Mushroom Rustic Pie made us feel like being in Provence.