Chicken Cordon Bleu

The ingredients:
1 boneless skinless chicken breast
3-4 oz. swiss cheese, I prefer gruyere
3-4 slices ham, sliced thinly (I prefer prosciutto)
1/2 shallot, finely minced
1 garlic clove, finely minced
1-2 oz. white wine
1 T. dijon mustard
1/2 c. chicken broth
1-2 oz. cold, unsalted butter
salt and pepper
chopped parsley for garnish

special equipment:
meat tenderizer
butchers twine

Pie Dough

poe dough

3# pastry flour (or 2# all purpose flour, sifted with 1# cake flour)
2# fat ( 1# butter, 1# shortening, cut into 1″ pieces, and WELL CHILLED)
1# ICE COLD water
1 oz. salt

So….Pie dough is EASY, once you understand some basic information….
First and foremost the most important thing is all ingredients need to be COLD. This keeps the crust tender, not tough.
The flour MUST be weighed, one cup of flour is NOT 8 ounces.
Do NOT work the fat too far into the flour, you want some large flakes…if you do, you will in essence “waterproof” the flour and it will be unable to accept the water you still have to add. If, when you add the water and you have a soupy mess, your going to have to start over. SORRY.
You MUST use pastry flour, for a tender crust…..to MAKE pastry flour combine 2/3 of the amount of flour required, with all purpose flour, and 1/3 with cake flour…you MUST sift these together, cake flour can be very clumpy.
Be sure to make the dough at least 6 hours ahead of time. It is a good idea to let the dough rest under refrigeration and “cure”.
Rule of thumb, is the amount of pie dough needed for any pie, is 1 ounce per inch of pie pan. If you are doing deep dish, of course plan for the length of the sides.
You can use any of the following fats: butter, shortening, lard. I do NOT recommend margarine. Lard is not my fat of choice due to health and flavor issues. Butter has the best flavor, but the worst melting properties. Shortening is flavorless, but has good melting properties, so I use 50% shortening, and 50% butter.