His and hers. 
#pandan #lychee #aquas   

  

Advertisement

Creamy chicken pie recipe

I went to buy a creamy chicken pie the other day but they were sold out, so I had no choice but to make myself some as I had already promised my stomach. I like to be efficient when I can (or some people would call me lazy) so I bought a roast chicken so 1) I wouldn’t have to pre-cook the chicken for the pies 2) to have delicious chicken sandwiches for lunch and 3) I could just roast chicken for general snacking.

I also used this opportunity to use or random bits and pieces in my fridge like slices of cooked haloumi, vegetables that were looking a bit sad and also use up some of those frozen vegetables that I thought I’d eat to create a healthier meal or curry puffs.

So here we go…

(serves approximately 16 smallish pies)

Ingredients

• 1 cooked chicken breast shredded (use haloumi as a vegetarian alternative)
• 2 cups frozen or fresh vegetables chopped into little pieces
• 2 cloves of garlic minced
• 1 small onion chopped
• 1.5-2 cups thickened cream
• 1 tablespoon plain flour
• salt and pepper to taste
• olive oil
• 6 sheets of puff pastry
• spray oil
• egg wash

Equipment

• Oven
• Wok or a big fry pan
• Texas muffin tin *see tips
• Pastry brush

Method

1. Pre-heat the oven to 180C and spray oil onto your muffin tin
2. Heat some olive oil in the wok on med-high heat and then cook the garlic for 30 seconds.
3. Add the onions and sauté until translucent
4. Mix in your vegetables
5. Add a dash of water and cover until all the vegetables are relatively soft
6. Pour in your cream and let it simmer (take out your puff pastry to defrost)
7. Add in your flour and stir in until the mixture has thickened (add more flour if it is still too runny)
8. Remove off heat and season to taste
9. Cut 4 defrosted puff pastry sheets into quarters for pie bases
10. Cut the remaining 2 sheets of pastry into 9 equal squares for pie lids and cut two small slits in the centre of each square
11. Mould the pie bases into the muffin tin and fill with pie filling
12. Delicately stretch the pie lids over each pie and tuck in the edges for a neater look
13. Brush on egg wash and bake for 20 minutes or until golden brown

Tips

I really like the Texas (6x) muffin tin size but you can use a normal 12x muffin tin, which will mean smaller pies

You can make the mixture a few days ahead of time and just spoon the filling into defrosted pastry on the day. I have never had a pie left over for freezing but I’m sure you’re able to.

I served 1-2 pies per person with a side of salad for a meal

Enjoy!