-
1
["Reduce chicken broth by half in a hot skillet.", "In a separate bowl, whisk together heavy cream and flour, then dijon mustard, fennel seeds and thyme.", "Slowly whisk the heavy cream mustard mixture in with the reduced chicken broth. Whisk until thickened and set aside.", "Gently mix together chicken, shallots, and mustard greens, OR salmon, asparagus, and shallots, OR carrots, shallots, and mustard greens.", "With either the chicken or salmon version, add the cooled cream sauce.
-
2
With the vegetarian version, mix in the stoneground mustard, brown sugar, and apple cider vinegar.
-
3
Set all aside.", "Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.", "Roll out your dough to a little less than 1/4 inch thick, and cut out circles using a cereal bowl and a knife.
-
4
Place filling of choice in the center, leaving 3/4 inch bare along the edge to seal.", "Using your finger, dab some water along the bare inside edge, and then fold pocket in half; crimping closed with a fork.
-
5
Repeat this process until all dough and filling is used.", "Brush all filled pockets with egg wash, and score a steam vent.
-
6
Sprinkle each with a bit of parmesan cheese.", "Bake for 25 minutes, or until golden brown. Please allow to rest a few minutes before eating.
-
7
(Pies freeze very well once cooled to be reheated at a later date.)"]
