Every year around this time we come together as a community to tidy up an area where we live, this year we are tidying up the local common ground. It’s a great time of year where we all chip in to help, knowing that at the end of the day we will all share a warming cup of soup, sandwich or whatever we all take along to have at the end. Harry loves it, as he gets to “hang” with some of the older kids, throw stuff on a bonfire and generally do the kind of stuff all kids should do, be outdoors and get dirty. Everyone gets stuck in and we all end up very tired at the end of the day.
This year I’m going to make some mini Chicken Pies, which are so easy to cook and can be kept warm when wrapped in a few layers of foil and a towel. Try this very easy peasy recipe and see if it doesn’t go down a treat.
Mini Chicken Pies
This will make around 4 mini pies when using ovenproof dishes 7” across
Get your oven on to 200C
- 4 to 6 free range chicken breasts, sliced very thinly
- a bunch of spring onions, chopped finely
- 200g mushrooms, cleaned and finely chopped
- around a tablespoon of flour, depending on how rich you want your sauce
- 3 teaspoons English mustard
- a big splodge of creme fraiche, give it a great, sweet taste
- 400ml, chicken stock
- fresh thyme and fresh parsley, a few sprigs of each and chopped finely
- a hand full of peas
- grated nutmeg to taste
- salt and freshly milled pepper
- a roll of puff pastry, out of fridge for 30mins before using, makes it easier to handle
- 1 egg, beaten for glazing pastry
Basically, in a deep pan, heat the oil over a medium heat and throw in the chicken, when cooked, add spring onions, mushrooms, cook for another 5 mins, add flour and stir, add chicken stock and combine, add mustard and creme fraiche, stir and combine, add stock and peas, taste it as stock will have some cheeky salt hiding, and then season, taste it again, add nutmeg, taste and bring to a steady simmer for another 15 mins.
Roll out pastry and measure it against your little dishes, fill the dishes with pie mixture but not too close to the top and place pastry on, making sure to press it gently around the edges, then finish off with the egg glaze on the pastry
Cook for around 20mins when they should be bronzed up from the egg glaze, and all your friends will shout “ WOW” and you can say “Oh, it was nothing”……..
Don’t forget little forks, mmmmm