Quick Questions on ANYTHING part 2. Please read first post for links to other threads

puppypants

mmmmmmm........connie onnie!

artybear

Hello everyone just a quick question.

I am planning on making this pie.......



Chicken. leek and bacon pie / pasties.

4 rashers bacon, chopped, quite small.(provides all the salt you need)
oil for frying
2kg leeks, washed, cut and finely sliced (my kids will only eat it like this) or a mixture of onions and leeks works fine.
ground black pepper (i use quite a bit)
800g cooked chicken meat, (or turkey)chopped into chunks
2 heaped tablespoons plain flour (or cornflour)
2 pints of vegetable stock
1/2 x 500g packet puff pastry or fresh if making you own

1) Fry bacon in oil till partially cooked add leeks / onions till brown add chicken and fry for a couple of minutes.
2)add two tablespoons of plain flour to the chicken and stir till coated.
3) add the two pints of veg stock to the chicken mixture, mix all together and bring to the boil for about 2 minutes.
4)Pour the chicken mixture into a sieve over another large empty pan and let the juices drained.
5) once all the juices are drained turn the chicken mix into a pyrex dish (or any glass dish) cover with the pastry and cook in the oven on gas mark 5 till pastry is golden brown.
6) I then use the drained juices as gravy.


which Kezlou posted a while ago for a dinner party tomorrow. I dont really want to cook whilst my guests are here so do you think it is possible to make most of it today and stick in the fridge till tomorrow?

If it is possible at what stage would I stop cooking and put it in the fridge.

Thanks in advance for all your lovely o/s advice:)

emiliah

I'd do everything, apart from actually cooking it with the pastry lid on.

If you are using frozen puff pastry, you might just want to pop the lid on tomorrow, before your friends arrive.

Hope you enjoy your meal

Paulie'sGirl

Hi,

I would make the filling and then store it in a bowl or the dish you plan to bake it in over night. So basically, half way through step 5.

Then tomorrow add a little extra time to the baking in the oven to ensure the filling is properly reheated, or, alternatively, reheat the filling on the stove or in the microwave before topping with the pastry and continuing the recipe.

As the chicken is pre-cooked, and you're reheating it, I would advise you do not then reheat any leftovers.

PGxx

artybear

Brilliant that is exactly what I thought then doubted myself lol.

Thank you guys

p.s I dont think there will be leftovers but if there are I wont reheat :-)

maman

You may find it tastes even better prepared in advance. I always think these sort of things develop flavour as they marinate. Have a lovely time.

zippychick

Hi Arty

since you have your answer, I've merged this with the quick questions thread. Enjoy your pie

zip

flyer

I want to make thai pork curry tonight, but I always prefer to cube my pork and cook it for an hour or so. All the recipes I can find talk about flash frying it for a few minutes. Is there any reason why I shouldn't cook it longer. Will the coconut milk go wrong?

BlimusOreilly

My first attempt at home made hummus today has resulted in a slightly bitter, and overly garlic after-taste. Is there anything I can add to counteract this?
Thanks in advance.

hotcookie101

No, its fine, the last one I made I simmered it in the paste/coconut milk for about an hour and a half in total (and that was with leftover roast pork) I had sweet potatoes in there too and they take a while to break down and soften.
I love thai curries-they can be on the table in 10minutes or be a slow steady cook. YUM