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Chicken Pie Roig- Pastel de Pollo Roig     
by Luis Roig

Pastel de Pollo Roig               Serves: 8  

Notes: This dish can be very complicated if you are making the puff pastry. However, very good puff pastry can be purchased frozen to simplify the process and we are including both methods for you to choose.


Pastry Home Made:

Put the sifted flour with the baking powder in a deep source and open a hole in the center and put the sugar, salt, yolks, dry wine, butter.

Knead it by hand for ten minutes, until it has substance.

Place it on paraffin paper and let it rest for half an hour in the refrigerator.

Use a smooth floured surface and spread the dough with a rolling pin until it is one centimeter thick, then discs are cut; you can use the edge of a plate.

They are placed on a baking tartar, previously smeared with butter, and with the tip of the knife two or three cuts should be done.

Place them in the oven for twenty-five minutes.

Home made pastry ingredients:
4 cups of flour
1 teaspoon of baking powder
4 tablespoons of sugar
1/4 teaspoon of salt
2 egg yolks
1/3 cup of dry wine
2 tablespoons of butter

Pastry (Market purchased):
Sufficient purchased pastry to form 4 round disks 8 to 9 inches in diameter.

Cut 4 disks 8 to 9 inches in diameter and bake them according to the package directions.

Cut a variety of shapes from the scraps to garnish the dish.

Bake on cookie sheets according to package directions.

Filling Directions:

Melt the butter in a heavy bottom pot and stir in the flour. Cook for a few minutes stirring with a wooden spoon until the flour and the butter are incorporated. Stir in the nutmeg and salt.

Heat the milk and whisk it into the flour and butter. Cook until thickened and smooth.

Stir in the chicken and warm through.

Ingredients for the filling:

1 cup cooked chicken diced (skinless and boneless)
4 Tablespoons of butter
4 Tablespoons of flour
4 cups of milk
1/2 Teaspoon of nutmeg
1 Teaspoon of salt or to taste

To Serve:

Ladle some of the creamed chicken onto the serving platter.
Fix one of the disks of pastry in the middle of the platter.
Ladle half the remaining chicken over the disk and place the second disk on top of that.
Cover with the remaining creamed chicken.
Garnish with the extra pieces of baked pastry.

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