WATER WOMAN RECIPES

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HOT WATER CRUST PASTRY HAND RAISED CHICKEN ... - WOMAN & …



Hot Water Crust Pastry Hand Raised Chicken ... - Woman & … image

Our hot water crust pastry hand raised chicken and ham pie is the perfect table topper for parties, special occasions and buffet spreads.

Provided by Woman and Home

Categories     Dinner

Total Time 4 hours 00 minutes

Yield Serves:

Number Of Ingredients 11

1 large onion, chopped
25g butter
1tbsp chopped rosemary
1tsp ground nutmeg
400g boneless, skinless chicken thighs
500g cooked ham, thickly sliced
50g shelled pistachio nuts, chopped
50g fresh cranberries
50g dried cranberries
3tbsp lemon thyme
350g chicken breast fillets, cut into long, 1cm-thick slices

Steps:

  • Soften the onion in the butter with the rosemary and nutmeg, then set aside to cool. Whizz the chicken thighs and 300g of the ham in a food processor until minced. Put into a large bowl and add the onion, pistachios, cranberries and thyme. Season well.
  • To make the pastry, mix together the flours and 2tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Turn up the heat and, when just bubbling, pour into the well and mix together with a flat-bladed knife.
  • When you can handle it, knead the dough so it all comes together. Pull off a piece big enough to make the lid with a little overlap and set aside, covered with clingfilm. Hot water crust is tricky to roll into a big piece so roll it into a large disc, big enough to cover the base of the tin.
  • Work the pastry up the sides using your knuckles to push it into the corners of the tin. You can work the pastry hard – it won’t make it tough. Push it over the sides to make a lip.
  • Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Roll the reserved dough to a circle large enough to easily cover the pie. Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges with a fork to seal.
  • Make a small hole in the middle for a pie funnel if you have one, or a large piping nozzle works just as well. Brush the top of the pie with more beaten egg, decorate with any trimmings then glaze.
  • Heat oven to 180C fan, gas 6. Bake the pie for 1 hour. Very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 minutes until browned and crisp. Leave to cool completely before putting in the fridge.
  • To make the jelly, soak the gelatine in cold water for 5-10 minutes until soft. Squeeze out any excess water, then dissolve in the hot stock. Allow it to cool for 10 minutes, then slowly pour it into the pie through the small hole (you could use a funnel or small jug) until full – you may not need all the stock. Chill the pie for a few hours.

Nutrition Facts : @context https//schema.org

BEST RANCH WATER DRINK RECIPE - HOW TO MAKE A RANCH WATER ...



Best Ranch Water Drink Recipe - How to Make a Ranch Water ... image

Ree Drummond's go-to summer cocktail is Ranch Water, and they aren't alone. Find out how to make an easy and delicious Texas Ranch Water drink.

Provided by THEPIONEERWOMAN.COM

Categories     cocktail

Total Time 3 minutes

Prep Time 3 minutes

Cook Time 0S

Yield 1 serving

Number Of Ingredients 5

Crushed ice

1 tbsp.

lime juice, fresh or bottled, more if desired

2 oz.

tequila blanco

6 oz.

sparkling mineral water, like Topo Chico 

Lime wheels and bendy straws, for serving 

Steps:

  • Fill a glass one-half full with crushed ice. Top with fresh lime juice, tequila, then the sparkling water. Garnish the glass with a lime wedge and drink with a bendy straw, if you like!

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