I want to make a chicken and bacon pie but I'm not sure how you make the filling with the sauce. Any tried and tested recipes would be much appreciated, no mammoth ingredients lists please! :-)Favourite chicken pie recipes?
Ingredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ 陆oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Saut茅 in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
OR:-
Serves 4
Takes 11/2 hours to make, plus chilling
Nutritional Information
Per serving:
821kcals
51.8g fat (13.7g saturated)
48.1g protein
39.2g carbs
4.6g sugar
1.1g salt
Ingredients
* 2 tbsp vegetable oil
* 1 onion, finely chopped
* 2 medium leeks, washed, trimmed and thickly sliced
* 4 skinless chicken breasts, cut into bite-size pieces
* 1 garlic clove, crushed
* 150ml white wine
* 150ml chicken stock, hot
* 142ml carton double cream
* Sprigs fresh tarragon, leaves picked and roughly chopped
* 375g pack ready-rolled
* puff pastry
* 1 medium egg
Method: How to make chicken and leek pie
1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
4. Meanwhile, preheat the oven to 220C/fan200C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.Favourite chicken pie recipes?
My mom used to make the most amazing chicken, bacon and pea pie (always the left over meat from sunday roast- taste so much better somehow) she used a chicken oxo cube with a spoon of flour. I cant remember the exact quanity of water, but i would say enough to cover the meat and veg. S %26amp; P to taste and cover with puff pastry
I make the cheeseburger pie recipe using ground chicken. It is awesome.
http://www.easy-groundmeat-recipes.com/E鈥?/a>
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