Chicken Cordon Bleu in Pastry

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Savory Pies: Chicken Pot Pies with Puff Pastry

Jan 01, 2005 Very good but I did tweak the recipe. I sauteed cubed chicken in lots of garlic and half a diced white onion, used only 3 cups stock, and added fresh raw veggies (potato, celery, parsley, carrots). For spices I added poultry seasoning and dried mustard. I agree the cheese is optional but its a nice surprise at the end.

—Suzy 

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Making a Pastry Crust for Cheesecakes

Prepare crust according to recipe directions. Remove the bottom from a springform pan. Pat about half of the dough onto the bottom of a springform pan. Or, if recipe directs, roll out half of dough, then place on bottom of pan and trim to fit. Bake as directed.

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Stuffing Eggs Using a Pastry Bag

Mash yolks with a fork. Add remaining filling ingredients; mix well. Spoon filling into a pastry bag fitted with a #20 decorating tip. Pipe filling into egg white halves.

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Making and Shaping Pie Pastry

Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until the mixture resembles coarse crumbs (the size of small peas.)

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