Perfect for the chilly weather of autumn; Cheeky Country Chicken Pie with rough puff pastry.
Sure enough, things are getting cooler here. It was a shocking to get up early for work have to run back inside for a coat. Where did this come from? Just the other week it was warm enough to remind me of the height of summer??
Now, this is not a bad thing. While I do love the summer, and the food it inspires, cooler weather is brilliant. The bounty of the farmers markets beckon, rich dishes that demand to be simple and bold are the mainstays in our house. Usually this involves some form of slowly cooked meat, braised in beer or wine and a bit of butter chucked in for good measure.
Great plan, and I will get to that, however we are also trying to lose weight (although who isn’t) and save a bit of cash. I grew up having a traditional Sunday Lunch, or Sunday Roast, and I proudly carry that on. This past Sunday it was roast chicken, and thus when D and I had finished eating we have a substantial amount of chicken left over.
Never one to want to see food go to waste, instead I made a pie. Yes, diet may not have been the top priority this week. Instead, what we call a cheeky country chicken pie; filled with juicy chicken, fresh veg, tons of herbs and topped with a crispy rough puff pastry.
Enjoying a cheeky country chicken pie, well some cold white wine would do. Maybe a bottle of lager if you want to feel a bit English.
A pie, a cold drink, friend and family. You need some relaxing music, maybe acoustic. Vance Joy’s Mess is Mine seems like a good fit.
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Cheeky Country Chicken Pie!
Cheeky Country Chicken Pie
- 2 cups cooked chicken meat chopped
- 2-3 chopped carrots peeled and chopped
- 1/2 medium white onion finely chopped
- 2 strips of bacon finely sliced
- 2 garlic cloves finely chopped
- 1 stock of celery finely chopped
- 4-5 pieces of thyme leaves picked. Add even more if you feel like it.
- Small bunch of parsley
- 1 TB sauce flour
- 1 TB butter
- 1 Cup chicken stock
- Salt and pepper
- 1 egg
- 250 g flour
- 1 tsp salt
- 250 g cold butter
- 150 ml cold water
- Start with the rough puff pastry. Mix the flour and salt into a large bowl. Chop the butter in small chunks, add them to the bowl and use a pastry cutter or rub them in loosely. Keep it slightly chunky.
- Add 100ml of the cold water to the bowl of flour. Mix and add water only until the dough comes together. Chill for 30 min.
- Turn out dough on a floured board. Knead gently, you don’t want the butter to start to melt, and shape the dough into a rectangle. Using a rolling pin, roll the dough in one direction only, roll the dough until 3 times the width, about 20 x 50cm. Do this quickly, again we want the butter to stay cold.
- Time for the turns! Fold the dough by taking the top and bottom third and fold over each other. Rotate (or turn!) the dough by a quarter and repeat step 3.
- Meanwhile, time to make filling. First, crisp the bacon in a pan. When crispy, drain and wipe out the pan.
- In the frying pan, melt the butter and toss in the garlic. When the garlic is fragrant, add the onion, carrot and celery. Cook for about 5min.
- Add the chicken, herbs, and toss to combine. Add the chicken stock, and boil for a few minutes.
- Finally, mix the sauce flour with equal water. Pour this into the mixture, stir to combine and turn off the heat. Let the whole mixture cool, about an hour or more.
- Heat the oven to 200C. Pour the filling into your pie dish. Meanwhile, roll the pastry to the thickness of a pound coin. Place this over top, with a small slash or two to let air escape. You may need to put a bit of water on the edge of the pie dish to help it stick.
- Beat the egg, and brush your the top of the pastry with the egg wash. Place this into the hot oven, and bake for about 30min. When the top is nice and brown, your pie is done. Serve while warm.