Classic French Pies (Chicken, Seafood)

Instructor: Chef Andre Kam

Elevate your culinary repertoire by mastering the bedrock of classic French comfort cuisine: the Pâté en Croûte (Crust Pie). This class focuses on two regional masterpieces – Chicken & Mushroom Pie (Volaille) and Seafood Pie (Fruits de Mer).

What you’ll learn:

• Learn the method for creating a structurally sound shortcrust pastry
• Learn the essential technique of properly ‘lidding’ and venting the pies
• Develop proficiency in preparing two core French sauces tailored as binders for the chicken and seafood fillings
• Learn to clean, treat, and prepare various seafood components to prevent them from becoming tough or dry during the pie’s baking time
• Learn the process of preparing and reducing complementary stocks (chicken and fumet) to create a concentrated flavour base for the pie fillings

Bring Home:

• 1 x Chicken & Mushroom Pie
• 1 x Seafood Pie
• Hardcopy Recipes