Dutchkoekenpiecrust Recipes
CHICKEN POT PIE IN A DUTCH OVEN
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
- To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
- To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!
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- Oliebollen. I’ll start with my personal favorite. Oliebollen, which you can loosely translate as “Oilballs” (which doesn’t sound very appealing though) are made of flour, yeast, raisins and some dried fruits although there are variances in the recipes used.
- Appeltaart. Appeltaart or apple-pie as you probably know it is one of those dishes that are considered Dutch but really aren’t. Where the origin from the apple pie comes from is a matter of debate.
- Bitterballen. Another famous Dutch snack is bitterballen which are essentially round balls which are made of a – usually meat based – filling that resembles ragout most but is firmer.
- Appelflappen. As a kid I grew up with parents that didn’t like to cook. Even when I was little, I was always the one that had to bake the apple pies for every birthday as my mother just couldn’t.
- Arnhemse Meisjes. From the city of Arnhem we have cookies which are called Arnhemse meisjes (girls from Arnhem). This cookie originates from a bakery in Arnhem that made this – now famous – cookie in 1829 for the birth of his daughter.
- Arretje Nof. Arretje nof is most easily compared to something like rocky road. Although slightly different. The story of how ‘arretje nof’ was first invented goes back to an oil factory that produced fat for frying.
- Boterkoek. Boterkoek is another typical Dutch sweet treat. Translated it would be called ‘butter cookie’ although it is not the size of a regular cookie.
- Bossche Bol. Another Dutch food favorite and this one comes from the city of ‘s Hertogenbosch or Den Bosch as we also call it. It’s a fist size choux pastry dome, filled with whipping cream and dipped in chocolate.
- Erwtensoep. You love it or you hate it. Erwtensoep or peasoup is made from split peas or at least the traditional Dutch version is. It’s so thick it looks more like porridge than a soup.
- Hete Bliksem. This Dutch dish has the funny name of Hot Lightning. It’s a mash like we have so many here, but while most mashes are made with potatoes and some kind of vegetable it’s slightly different here.
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