Chicken Curry Pot Pie

Heat the olive oil in a large wide pot over medium heat. Add the chicken and cook until golden brown, about 8-10 minutes, mixing every minute or two. Add the onion, potatoes, carrots, fennel, garlic and celery and mix to combine. Cook until the onions have softened and become translucent, about 15 minutes, mixing every couple of minutes.

Add the spices and mix to combine, cook for another 5 minutes. Add the flour and mix to cover everything in the flour mixture, then add the broth and vinegar and mix to combine. Lift the fire to medium -Aste to make it boiling, then reduced to medium and let it boil until it thickens, about 8 minutes, mixing about every minute. Put aside and roll out in a large saucepan pan to speed up the cooling of the filling. Alternatively, you can keep the filling refrigerated during the night and assemble the cake the next day.

Place a 9 -inch pan and set it aside. Beat the egg with vinegar and 3 tablespoons of ice water and set aside. Follow the instructions below, depending on whether you want to create the hand crust or if you want to use a food processor.

Manual method: Mix the flour, sugar, curry powder, salt, turmeric, garlic powder and tartar cream in a large large bowl. Using a grated, grate the butter using the setting of large holes of the grater above the bowl, stopping to mix with a fork and cover the pieces of butter in the mixture of flour every 10 seconds. When all the butter is inside, the mixture is pizzica together with the tip of the fingers until it remembers the consistency of the wet sand. Add the water, a spoonful at a time, mixing it with a fork, until the dough holds together when it tightens a punch in hand.

Method of the food processor: in a small bowl, beat the egg, vinegar and 3 tablespoons of frozen water together. Set aside. Cut the butter into individual tablespoons and set aside. Put the flour, sugar, curry powder, salt, turmeric, garlic powder and tartar cream in the kitchen robot and pulsates sometimes to mix. Add the slices of butter and wrist until the butter is reduced to pieces approximately of peas size. Perform the machine while adding the egg mixture, letting it mix for 5 seconds after the addition of the liquid. Do not exceed. Add the remaining frozen water, 1 tablespoon at a time, cleaning while adding it, until the dough keeps together. It shouldn’t be too wet and sticky, nor should it be super crumbly.

Divide the dough into two equal portions, giving a pat in a shape of the rough circle of about 1 inch thickness. Cover one of them and put it in the refrigerator. On a slightly floured surface, spread the other disk of the dough until it has a thickness of 1/8 inch and transfer it to the fattened pan. Press the crust in the pan, cut the excess leaving a 1 -inch protruding (save the excess crust for the decorations). Fold the 1 -inch protruding under the edge of the crust all around. Cover and place the pan in the refrigerator.

On a slightly floured surface, spread the lesser quantity of dough until it has 1/8 inch thickness. Remove the pan from the refrigerator and add the filling to the cake. Cover the cake with the rolled dough and press the edges together and use a knife or a cutter to cut the excess dough (saving it for the decorations)

Add the excess dough together in a ball (if it is dry, you can launch a few drops of water to help it tie together). Spread on a slightly floured surface and cut the decorations to be placed above if you want.

To make the narcissi, I just cut those from the dough with a small knife with a pair of stencil I made. It helps if you really have a narcissus to look at so as to be able to see its shape. But basically, I designed a small shape for the eyes (about 3/4 inches long) on ​​a piece of parchment paper and I cut it, and this was every petal, and I used it as a stencil to cut with a small sharp partial knife. For the center of the narcissus, I just cut a small rectangle and then I made the two more distant edges touch and pressed the seam to create a cable cylinder. And the long leaves and the stem you can cut freely.

For washing eggs, beat the egg and milk together. Lightly brush the entire crust displayed with the washing of the eggs and place the entire cake in the freezer for 20 minutes to help the decorations to shoot while preheating the oven at 375 degrees Fahrenheit.

Place the cake in the central grille of the oven and cook for 30 minutes before checking if a sheet is needed to avoid brown (the tips of the decorations can brown quickly). Cover the cake with a sheet, if necessary, then return it to the oven and cook for another 30-40 minutes, or until the crust is of a color in intense gold and the potatoes inside are tender. Remove and leave to cool for 30 minutes before cutting and serving.