Hello, Sous Baker here!
This is one of my all time favourite recipes. I made two of these pies at the beginning of the semester at University and kept them in the freezer for when I was in need of some comfort food and a little piece of home. I had to include these pictures of the pies as I was so proud of them considering the less than perfect pastry job!
Usually when I make this I just "wing it" but for the sake of the blog I tried to put it all down on paper when I made this last weekend.
To make my job a little easier, I always use ready made puff pastry as it saves time and my getting flustered in the kitchen!
I've included a somewhat step by step in pictures of the pies when I made them at university so I hope this helps. I apologise for the quality of some pictures - but I wasn't blogging at the time so please forgive me!
This recipe is based on making 3 individual pies - 2 with pastry sides and lid, and one with just a pastry lid.
Ingredients:
350g Diced Chicken Breast
5 Rashers Smoked Bacon, cut into strips
2x375g Ready Rolled Puff Pastry
1 Leek, chopped
1 Large Onion, chopped
300ml Chicken Stock - you may need a bit more, or maybe a bit less.
1 heaped tbsp Plain Flour
Worcestershire Sauce
1 Egg, beaten
Method:
1. Fully grease each pie dish with butter - this will be worth it at then end. Preheat the oven to 180C.
2. Place pie dish on top of pastry top side down. Trace around your pie dish with a knife. This will be the lid for your pie. Repeat for each individual dish.
3. Fry the bacon until crisp.
4. In a separate pan, whilst the bacon is frying, fry the chicken.
5. Once the chicken is no longer pink, add the onion for one minute, and then add the
leeks for a further two minutes.
6. Add the bacon to the chicken mixture.
7. Add the plain flour to the mix and stir until it is no longer visible.
8. Add the chicken stock, stir and allow to reduce to the consistency you desire - you
don't want it too saucy as it might leak out, but not too thick that it makes the pie dry.
Take off the heat.
9. Cut a square of pastry big enough to fill the inside of your pie dish.
10. Place the square of pastry over the lid of the dish and gently coax the pastry into the corners - taking care not to pierce the pastry. Repeat steps 9 and 10 for each dish.
11. Fill each pie with the chicken filling.
12. Use a sharp knife to cut 3 strips in the middle of the pastry dish to allow the steam to escape.
13. Place the lids on top of your pies and crimp the edges. To do this pinch the pastry between two fingers whilst pressing down lightly.
14. Eggwash the pies with the whisked egg.
15. Put your pies onto a baking tray and cook for 30 minutes until golden brown. Your pie is ready to serve with your choice of sides.
I always serve this with mashed potato, vegetables and gravy.
As always, we are waiting @rousties on instagram to see how you get on.
Until next time,
Sous Baker x
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