Cozy Thanksgiving brunch menu

Chicken and leek pie

Chicken and leek pie

Plus 1 hour refrigerating time



Ingredients:



Pastry
1/3 cup unsalted butter
1/3 cup shortening
3 cups all-purpose flour
1 tsp salt
2 eggs
1/2 tsp poppy seeds (optional)



Filling
8 skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 tsp salt
3 tbsp butter
3 large leeks (white and tender light-green parts only), about 4 cups sliced
227-g pkg sliced mushrooms
2 garlic cloves, minced
1/3 cup all-purpose flour
1 cup 10% cream
1 tbsp grainy mustard
2 tsp dried thyme leaves
1 large carrot, grated



Directions:



To make pastry


1. Melt unsalted butter with shortening and 1/3 cup water in a small saucepan, stirring to combine.
Set aside. Stir 3 cups flour with 1 tsp salt in a large bowl. Beat 1 egg with white from second egg in a small bowl. Reserve yolk from second egg for brushing over pastry. Stir beaten eggs into flour mixture along with warm butter mixture until dough comes together. Remove a quarter of the dough and shape into a flat disc. Shape remaining dough into a large flat disc. Wrap both with plastic wrap. Refrigerate for at least 1 hour.



To make filling


1. Sprinkle chicken with 3/4 tsp salt. Season with fresh pepper. Melt 1 tbsp butter in a large non-stick frying pan over medium-high. Add chicken and cook until no pink remains, about 5 min. Transfer chicken to a medium bowl. Reduce heat to medium. Add remaining butter to pan, then leeks. Cook until leeks start to soften, about 5 min. Add mushrooms and garlic. Continue cooking until mushrooms are soft, 4 to 5 min. Stir 1/3 cup flour into leek mixture, then cream, mustard and thyme. Stir in chicken and any juices along with carrot. Cook until thickened, about 2 min. Remove from heat and let cool slightly.


2. Preheat oven to 375F. Insert the base of a 9-in. springform pan with 2-in. sides, lip-side down . Lightly spray with oil. Set aside.


3. Dust counter and rolling pin with flour. Roll larger dough disc into a 1/8-in.-thick circle, about 16 to 17 in. wide. Pastry may appear marbled. Press into prepared pan with dough overhanging 1/2 in. over edges. Press dough against sides. Roll smaller disc into a 1/8-in.-thick circle, about 9 in. wide. Scrape chicken mixture into pan. Top with 9-in. pastry circle. Fold overhanging pastry edges over top pastry. Crimp together. Make 4 1-in. holes in
top, for steam to escape . Beat reserved egg yolk with 1 tsp water and brush over pastry. Sprinkle poppy seeds overtop.


4. Bake on a baking sheet in centre of oven until pastry is golden and chicken mixture is bubbly, 50 to 55 min. Lay a piece of foil over top after 30 min to prevent over-browning. Transfer to a rack. Let stand for 10 min. Run a knife around the edge of the pan and remove ring. Slice into 6 wedges. Serve immediately. Serves 6.


Per serving:  696 calories, 26 g protein, 64 g carbs, 38 g fat, 4 g fibre, 860 mg sodium.
Excellent source of vitamin A.



Prep tip: Slice dark-green tops and root ends from leeks. Discard. Slice leeks in half, lengthwise. Fan out and rinse under cold running water to remove any grit. Ingredient Tip: Although we tested this pie with an all-butter pastry and it turned out beautifully, we preferred the flavourful fl akiness of the crust that resulted from using equal parts butter and shortening.

Garlicky green beans

Prep 5 min
Total 10 min


Ingredients:


8 handfuls green beans, trimmed, about 700 g
1/4 cup garlic butter
1/4 tsp salt



Directions:


1. Boil a large pot of water. Add beans. Cook until tender-crisp, about 2 min. Drain, then return to pot. Reduce heat
to medium-high. Stir in butter until melted. Season with salt and pepper. Serves 6.


Per serving: 105 calories, 1 g protein, 8 g carbs, 8 g fat, 4 g fibre, 192 mg sodium.



Ingredient tip: Garlic butter is found in the dairy section of supermarkets, but in a pinch, stir 1/2 cup room-temperature unsalted butter with 1 tbsp finely minced garlic. Form into a log and wrap with waxed paper. Refrigerate up to a week or freeze up to 3 months.