Curry-Braised Chicken and Potato Tarts

Ingredients

• For the dough:
• 1 and 1/2 cups flour
• 1 teaspoon salt
• 1 cup very cold unsalted butter, chopped
• 1/2 cup cold ice water
• For the filling:
• 4 bone-in, skin-on chicken thighs
• salt and pepper
• 1 tablespoon oil
• 1 small onion, chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 tablespoon curry powder
• 2 cups chicken stock or broth
• 2 large Yukon Gold potatoes, peeled and sliced into ½-inch thick discs
• 1 egg yolk, lightly beaten

Instructions

1. Combine flour, salt and butter in a food processor and pulse until the dough resembles rough gravel. Add the waterslowly while pulsing until the dough just starts to come together. Dump dough onto a sheet of plastic wrap and forminto a coherent disc. Refrigerate for at least one hour.
2. Heat the oil in a large pan over medium heat. Season the chicken with salt and pepper, add to the pan and brownfor about 2 minutes per side. Add the onion, carrot and celery and cook until the vegetables are caramelized, approx.8-10 minutes. Add the curry powder and cook for 2 minutes.
3. Add the stock, cover and cook over medium-low heat for 50-60 minutes, or until the chicken is tender. Remove thechicken and set aside, then strain the liquid and set aside. Shred the chicken (discard the skin) and season to tastewith salt and pepper.
4. Roll out the dough on a floured surface to ? inch thick and cut 12 circles to fit small tart pans. Place 6 small tartpans on a cookie sheet and push a circle of dough into each.
5. Layer chicken, then potato slices, then chicken, then potato slices, then chicken into each tart. Cover with theremaining dough circles, seal the edges and trim any excess dough. Refrigerate for 30 minutes.
6. Preheat oven for 375 degrees. Brush the top of the tarts with the egg yolk and bake until golden brown, approximately35-40 minutes.
7. Meanwhile, reduce the reserved braising liquid over medium-high heat down to about ¾ cup, about 20-30 minutes. Seasonto taste with salt and pepper.
8. When done cooking, let the tarts rest for 5 minutes, then slice in half and spoon the warm sauce around each.