Today is one of those days that was meant for cooking....
I had some chicken thighs to use up and decided to make some pies.
This recipe is not to the letter, I tend to improvise as I go. Sometimes the best dishes are created from a mistake.
I really enjoy making pastry but I found this incredible local company who makes the most amazing frozen pastry. I will give them a plug on my blog.
CAREME pastry. Check out there website. www.caremepastry.com
Its really cost effective and great for those emergency cook-offs.
I always have some in the freezer.
CHICKEN PIES (makes 6)
olive oil
4 chicken thigh fillets
1/2 leek diced
1 clove garlic diced
1 carrot diced
6 mushrooms. (any type)
8 green beans diced
splash white wine
1/4 cup cream
knob butter
1 Tbs plain flour.
fresh thyme,tarragon,oregano.
salt'n' pepper to taste
1/2 massel chicken stock cube
1/2 cup boiling water.
Pastry:
Shortcrust pastry for the bases.
Puff pastry for the tops.
Pre-heat your oven to 180c.
-Heat a heavy based saucepan. (I like the french style cookers) splash of olive oil.
-Add your diced chicken and seal the meat. Deglaze the pan with a splash of wine. Stir and scrape all those yummy dark bits off the bottom of the pan.
-Create a slight bit of color on the chicken, then transfer to a bowl.
-Heat up the same saucepan, add more oil, add the leek,garlic,mushrooms,carrot.Sweat off till carrot is soft.
-Add the chicken to the pan and stir into the veggies.Add the stock cube that has been dissolved in the boiling water.
-Add your cream. Turn down heat to simmer. Add your fresh herbs and season to taste.
-If you find the mixture to dry add more cream, if its too wet thicken it up with a roux made from your butter and flour. ( I'm assuming you know what a roux is?? If you don't just leave me a comment and I will post this thickening technique)
Just before the pie mixture is a good consistency add your green beans. By doing this now you will keep your beans green and not a yucky grey color. ;) Take pie mix off the heat.
I used a Texas cup muffin tray for my pies. Grease this really well.
Roll out your shortcrust pastry and cut out larger circles that will fit inside the muffin cup and leave you some hanging over.
When you have made 6 put the muffin tray into the fridge to chill the pastry while you do the tops.
Roll out or defrost your puff pastry sheets. Use a bowl or cutter that is a bit smaller then the one you used for the pie bases. With your scraps of pastry get creative and make some shapes...stars,leaves,chicken....the kids love doing this part!
Now fill your pie bases with the mixture,not to full about 2/3 rds. Or the tops will separate and you will have a mess on your hands.
With your lids, give them a little egg wash on the part that is going on to the base. This is your glue to stick it together. Using a fork press around the sides so its all sealed. Egg wash the tops and stick your shapes to them and sprinkle with sesame seeds or cumin. Even a little fennel seed would be nice.
Bake for about 25mins. Till its golden brown and puffy on top! YUM!
If you have any pastry and mixture left. Make tiny baby pies...great for the kids lunchbox or afternoon snacks.
You can freeze these pies also. Just reheat in the oven on a low temp.
I apologise if this recipe has any mistakes in it. I am an extremely sleep deprived mummy at the moment. My wee monkey has decided after a great few weeks of sleeping at night,that he would very much like to wake at least 4 times a night!! AARRRGGGHH. Its day 4 of this so my nerves are frail.
So here's to the elusive sleep through! Please let it visit my house tonight. (pleeeeeeese)
Im very proud of the photo of my pies. Taken on my Nikon D40x. My other baby.
