Best Arabian Gulf Pot Pies Recipes
CLASSIC CHICKEN POTPIE
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken; Tomato-Corn Chicken.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
- Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 528 g, Fat 28 g, Fiber 4 g, Protein 29 g, SaturatedFat 16 g
CURRY CHICKEN POT PIES
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
- Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
- Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
- Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.
SHRIMP AND ANDOUILLE POTPIES
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes eight 4-inch potpies
Number Of Ingredients 12
Steps:
- Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
- Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
- Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
- Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.
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Arabian Gulf pot pie recipes are a delicious twist on the classic pot pie dish. These savory pies are made with a variety of ingredients, including meat, vegetables, and spices. What sets them apart is the addition of Middle Eastern flavors, such as turmeric, cumin, and coriander. If you love traditional pot pies but want to try something new, Arabian Gulf pot pies are definitely worth a try.
Origin of Arabian Gulf Pot Pies
Arabian Gulf pot pies are a fusion of Middle Eastern and Western cuisines. The Gulf region has a long history of trading with other countries, and this exchange of goods and ideas has influenced its food culture. Pot pies originated in Britain and were introduced to the Gulf by British expatriates during the colonial era. Over time, Gulf cooks adapted the recipe to suit local tastes by adding spices and using local ingredients.Ingredients
The ingredients used in Arabian Gulf pot pies vary depending on the recipe and the cook's preferences. Here are some common ingredients:Meat:
Arabian Gulf pot pies typically use either chicken or beef. The meat is usually cooked with onions and spices until it's tender and flavorful.Vegetables:
Pot pies are a great way to sneak in some veggies. Common vegetables used in Arabian Gulf pot pies include potatoes, carrots, peas, and mushrooms. These are usually sautéed with the meat and seasoned with spices.Spices:
The key to making a delicious Arabian Gulf pot pie is using the right spices. Some of the most commonly used spices are turmeric, cumin, coriander, and cinnamon.Pie crust:
A good pie crust is essential for a well-made pot pie. Arabian Gulf pot pies use a pie crust that's similar to a traditional pie crust but may have some variations in the spices and the moisture content.Preparation
Preparing the filling for an Arabian Gulf pot pie is similar to making any other type of pot pie. The meat is cooked with onions and spices until it's tender and flavorful. The vegetables are then added, and the mixture is simmered until everything is cooked through. The filling is then scooped into a prepared pie crust and covered with a second crust. The pie is then baked in the oven until the crust is golden brown and the filling is hot and bubbly.Serving Suggestions
Arabian Gulf pot pies can be served as a main course or as a snack. They're a great option for a family dinner or a potluck. These pies are flavorful and filling, making them a great choice for a cold winter day. Pair them with a fresh salad or some steamed vegetables to complete the meal.Conclusion
Arabian Gulf pot pies are a delicious twist on the classic pot pie dish. They're packed with Middle Eastern flavors and can be made with a variety of ingredients. If you're looking for a new way to enjoy pot pies, these are definitely worth a try. With a little experimentation, you can create your own unique version of this classic dish.
Arabian Gulf Pot Pies are a classic dish in the Gulf countries. This traditional recipe is made with a delicious beef or chicken filling, mixed with fragrant spices and herbs, then topped with a crispy puff pastry crust. If you are planning on making this tasty dish, here are some valuable tips to help you make the perfect Arabian Gulf Pot Pies.