Cinco de Mayo is right around the corner–as in Saturday. I’m a huge fan of Mexican food and I’m always looking for new recipes to try. While flipping through the May issue of EveryDay with Rachael Ray I saw this tantilizing recipe for Deconstructed Tex-Mex Potpies. The idea of a quick and easy and spiced up version of the traditional potpie enticed me and so I flagged the recipe. I purposely made extra chicken last week so that I could try out this recipe. Plus, who doesn’t love puff pastry?
I can’t deny it–we ate 2 servings each. It was that good! The creaminess from the rue and the cheese on top set the tone. The cilantro gave it a burst of additional flavoring at the end. I think next time I would add a potato or jicama to the meal to make it a bit heartier. The original recipe called for an egg wash on the puff pastry and it just so happened that the day I made this I was completely out of eggs. So I decided to add a tablespoon extra of oil to the pan so that I could take the seasoned oil/butter mixture and brush that on to the pastry rounds. It worked out beautifully. I also grated a little lime zest for additional color and flavor.
This is a simple meal that you could easily entertain a large hungry group with. I could even imagine these as a “shooter” like appetizer for a Cinco de Mayo party or placing smaller rounds of puff pastry in a muffin tin and baking to have a pastry cup and then topping with the mexican style chicken pot pie. Which ever way you decided to serve it I know you’ll enjoy it. It’s such a refreshing twist on a classic!
Adapted from: EveryDay with Rachael Ray May 2012
|Deconstructed Mexican Potpies||
- 1 sheet frozen puff pastry, thawed
- 2 tbsp vegetable oil
- 3 tbsp. butter
- 1 small onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 small ribs celery, chopped
- 2–3 cloves garlic, finely chopped
- ½ jalapeño chile pepper, seeded and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Lime zest *for puff pastry
- 3 tbsp. flour
- 2 cups chicken stock
- 3 cups chopped or shredded rotisserie chicken meat
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce *to taste
- 2 tbsp cilantro, minced
- 4 tbsp (divided) shredded cheddar cheese
- Preheat the oven to 425 degrees.
- In a dutch oven, heat the two tablespoons oil over medium-high heat; add the butter to melt. Stir in the onion, bell pepper, celery, garlic and jalapeño; season with the cumin, coriander, salt and pepper. Partially cover and cook, stirring occasionally, until softened, 5 to 6 minutes.
- While the vegetable mixture is cooking begin the puff pastry rounds: on a lightly floured surface, roll out the puff pastry. Using a large mouthed glass invert mug on top of puff pastry. Using a sharp knife, cut around the edge of the glass; repeat 3 times to get 4 pastry rounds.
- Arrange the pastry rounds on a parchment-lined baking sheet and brush with 1 teaspoon each of the oil/butter mixture from the vegetable pot. Sprinkle with salt and add a pinch of lime zest. Bake until deep golden, about 15 minutes.
- Going back to the vegetable pot stir in the flour for 1 minute, followed by the chicken stock until thickened (constantly mixing). Stir in the chicken and lower the heat and season with the worcestershire, hot sauce, and cilantro.
- Spoon the chicken filling into shallow bowls and top with 1 tablespoon of shredded cheddar cheese and the puff pastry rounds.