Steak pie and chips-- bamboo bar Burriram

Haha I'll feckin pan u at cheeze n toast mucker any day woop woop!
 
Perhaps Benny you could pass more info on so that our local pie makling entrepreneurs can attempt to make something similar.
 
Prakhonchai Nick said:
Perhaps Benny you could pass more info on so that our local pie makling entrepreneurs can attempt to make something similar.
Click to expand...

Now thats a good advice. You're probably the only one whose brains are not affected by pie's.

-500 g chicken breasts or 1 whole rosastin chicken
-250 g minced meat (preferably a mix of minced pork and beef or veal, seasoned with -salt and pepper)
-250 g small mushrooms, cut into halves
-1 liter chicken stock
-100 g butter
-100 g plain four
-1 lemon, juice of, only
-Salt and pepper

-Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.

-In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.


-Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat.
Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.

-add some the lemon juice to your sauce.

-In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.

-Add the meatballs as well. Put on low heat.

-With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.

-Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with mash potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).
 
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