We've always admired Kimberly's meticulous approach to recipe development and her ability to seamlessly blend the art of cooking with the art of photography. She is deliberate and passionate in both realms, a quality that shines through in her final dishes. Her recipes are thoughtfully designed and refined. When it comes to documenting her results, Kimberly styles her dishes with a keen eye for detail, sensitivity to light, and an understanding of composition.
We were keen to delve into this process and are excited to witness Kimberly's focus on drawing inspiration from a single ingredient across different seasons. Watching her navigate through trial and error, crafting art every step of the way, fills us with anticipation. We hope her journey of exploration inspires your own.
Please enjoy this quarterly series by Kimberly Dennison of Eggs Flour Milk. In each installment, Kimberly will share her thought process behind the recipe and how she refines it through three different test cooks. Food photography on this page is ©Kimberly Dennison.
My first test, in all honesty, was mainly a bust. If we eat with our eyes, then this filling will leave us starving! For the ingredients, I used a full pound (454g) of ground chicken, garlic, and onion. To accomplish the herbal/smokey flavor I was going for, I used whole fennel, whole nigella seed, chipotle chile pepper, salt, and black pepper. I chose a dry white wine to add a bit more complexity. It was all carried by a simple shortcrust typically used in pies.
The appearance of the filling was lackluster and relatively homogenous. It definitely needed more color and, in turn, more substance.
The apple was lost entirely, overpowered by the garlic, onion, and the entire pound of chicken. The whole fennel was unevenly dispersed throughout the filling, producing potent spice pockets.
- Despite the appearance the filling was delicious, just not for this application.
- The pastry was sturdy, flakey, and light. A wonderful compliment to the heavy filling.
- The aromatics dominated the filling and need to be replaced.
- The spices also contributed to covering up the apples and need to be adjusted.
- Use ground fennel for an even distribution.
- The apples were overpowered, so a different variety could be an improvement.
- There was too much filling leftover, so the amount of chicken used would need to decrease.
- Although the pastry was fantastic, it added too much prep time to the recipe. So, a store-bought pastry is a better option.
I'm still going for sweet and slightly smokey, and I want the apples to shine through a bit more. By leaving out the nigella and paprika, changing the fennel from whole to ground, using a milder aromatic, and adding Hungarian paprika and thyme, I aim to enhance the apple instead of covering it up. Also, add in diced carrot and chopped fresh parsley to add more color.
This time, the failure was changing the apple variety to Granny Smith. For this round, I chose a variety of spices closer to yielding the results I was after; ground fennel, thyme, and Hungarian paprika. I chose diced rotisserie chicken instead of raw, ground chicken to reduce cooking time and decrease the filling amount. I used one shallot instead of the garlic and onion to create more harmony in the filling.
After cooking, the apples and other ingredients were well-balanced. However, the Granny Smith apples became sour and overpowered the filling after baking. I'm happy with the change in spices, and using the premade pastry made the overall prep time faster.
- This blend of spices is precisely what I’d envisioned.
- Faster assembly by using a premade pastry dough.
- Less filling by using diced rotisserie chicken breast.
- The addition of carrots and parsley made the filling more colorful and appetizing.
- Return to a sweeter apple variety.
- Add chipotle chile powder for more smokiness.
I'm still going for sweet and slightly smokey, and I want the apples to shine through a bit more. By leaving out the nigella and paprika, changing the fennel from whole to ground, using a milder aromatic, and adding Hungarian paprika and thyme, I aim to enhance the apple instead of covering it up. Also, add in diced carrot and chopped fresh parsley to add more color.
Success! There's a sweet and smokey balance that comes from the Envy apple and Hungarian paprika. The fennel here is reminiscent of a chicken and apple sausage, but accompanied by the paprika and thyme, prevents the hand pie from being too on-the-nose. I'm happy to say it has its own flavor profile. I skipped the chipotle in the final test, but adding the spice will land this hand pie firmly in the smokey realm. Smoked paprika would be a great, less spicy alternative. Overall, I'm satisfied with how the recipe turned out, and I can't wait for you to try this as an appetizer, lunch, or dinner.
Enjoy this unique take on the classic chicken and apple sausage. Tender chicken, sweet apples, and fragrant fennel, thyme, and paprika create a delicious filling encased in a flaky pastry. Enjoy on its own, or pair it with soup or salad. Every bite will be a comforting and satisfying experience.
