Meal Project

                                                                     Group: Jessica, Carlos, and Myself

Whole Meal

Side dish- BCA hand pies 

Main dish- Chicken and Leek Pie 
Desert- French toast

Broccoli Alfredo Chicken Hand Pies

Ingredients

     Alfredo sauce

•  2 tbs of butter 
• 1 glove of garlic 
• 1 tbs of flour 
• 2 cups of heavy cream 
• 1/2 cup of fresh grated parmesan cheese 
• 1/2 dry parmesan cheese 
• salt and pepper
• 1/4 cup of sour cream

     Hand pies

• 1 tbs of oil
• 2 boneless, skinless chicken breasts
• 1 cup of steamed, diced broccoli 
• salt and pepper
• 3/4 cups of alfredo sauce 
• 1 pack of Pillsbury pie crust
• 1 egg whisked with 1 tbs of water ( for eggwash)

Directions

1. Alfredo:
2. Melt butter in a sauce pan on medium.
3. Add minced garlic and saute until fragrant. Sprinkle the flour over it and slowly add heavy cream WHILE whisking constantly. Heat through on medium heat, stirring.
4. Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low for about 5-7 minutes, stirring often.
5. Hand Pies:
6. Cook the chicken in a medium pan with some salt and pepper until completely done.
7. Dice the cooked chicken and mix it with steamed broccoli and Alfredo sauce.
8. Roll out the dough and cut them in half. Separate the chicken mixture between the four dough halves. Fold the hand pies and make sure to press the seams together (you can cut off the excess dough).
9. Preheat the oven to 350 and grease a baking sheet.
10. Brush the hand pies with egg wash and bake them for 20-25 minutes, until the pies are golden brown

Chicken and Leek Pie

Ingredients 

• 6 ounces short crust pastry
• chicken; about 4 pounds*
• sliced ham steak
• large leeks; cleaned and chopped
• 1 medium onion
• salt and pepper
• 1 pinch ground mace or nutmeg
• 1 1/4 Cups chicken stock
• 1/2 Cup heavy cream

Directions

1. Make the pastry and leave it in a cold place to rest.
2. Meanwhile prepare the pie. In a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size and a thickness of about 1/4-inch.
3. Place the pastry over the pie and press the edges down well. Crimp them with a fork.
4. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole.
5. Brush the pastry with milk, and bake at moderate heat, 350 degrees F, for 25 to 30 minutes. Cover the pastry with damp grease-proof paper when partially cooked if the top seems to be getting too brown.
6. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)

 French toast

Ingredients 

• 4slices bread (thick slices)
• 2eggs beaten
• 6 1⁄2milk 
• 1⁄2teaspoon cinnamon 
• 1 1⁄4tablespoons sugar
• oil (for frying)
• confectioners' sugar (to serve)
• cinnamon (to serve)

Directions 

1. Cut off the bread crusts and cut into quarters.
2. Be careful not to cut off your hand.
3. Place the bread in a deep dish.
4. Mix eggs with milk, cinnamon, and sugar in a bowl.
5. Pour the mixture over the bread and leave to soak for 3 minutes.
6. Heat the oil[¼ inch deep].
7. Drain the bread and slide it into the hot oil{Watch your hands as it spits}.
8. It would definitely be to your advantage to wear a gauntlet whilst performing this procedure.
9. Fry until golden brown on both sides.
10. Drain on medieval kitchen paper.
11. Sprinkle with confectioners’ sugar and ground cinnamon.

Citations:

http://www.food.com/recipe/poor-knights-18744

http://www.willcookforsmiles.com/2013/09/broccoli-chicken-alfredo-hand-pies.html

http://www.epicurus.com/food/recipes/chicken-and-leek-pie/1767/