Upside-Down Chicken Pie

In the summer months, we may not feel like a warming pie for dinner, but turn that pie upside-down and you have a perfect summer dinner.

Start with ready-rolled sheet of puff pastry and score a margin, around 1.5inches around the edge. Don’t cut all the way through, you just want to fine where the edge is. Prick the centre many times with a fork, line it with greaseproof paper and weigh it down with baking beans. Give the edge of the pastry a milk wash and pop in the oven at 200C for 10minutes.

Whilst the pastry is cooking, toss two chopped chicken breasts into a large, deep frying pan and start to brown the meat. After a couple of minutes, add a chopped aubergine, courgette and onion to the pan and start to cook the veg through.

In a separate saucepan, melt some butter and mix in plain flour, to form a rue. Slowly pour in some milk, whisking all the time to avoid lumps. Allow a chicken stock pot to melt into the sauce.

When the pastry has had its 10 minutes, take it out of the oven and very carefully, remove the baking beans and paper – hopefully you should now have a big well, like a giant vol-au-vent! Lay the meat and veggies in the well, add a few cherry tomatoes and pour the sauce over the top.

Pop back into the oven for another 10-15minutes and then serve it up. You could, of course, ditch the meat for a veggie option and bulk out with any veggies you like.

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Turkey & Ham Pie

So, the turkey is drawing to a close and last night, part of the leftover meat was transformed into a tasty turkey and ham pie. It really couldn’t be easier and my fiancé loves it.

As you should know by now, I find life too short to make pastry, so I just bought a pack of ready rolled shortcrust and a pack of ready rolled puff pastry. Grease a pie dish and gently place the shortcrust in, making sure it’s nicely tucked down, with all the sides covered.

Then add in chunks of turkey – I use leg and breast – ham, stuffing and I sweat off a leak in some butter to pop on the top. For an extra treat, I sprinkled over some grated cheddar cheese.

In a saucepan, start by making a rue with melted butter and plain flour.

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Allow the flour a little time to cook out, before adding in a splash of milk and whisking together. Keep adding milk slowly, whisking all the time, until you have a thick sauce. I also added some of the jelly from the turkey juices for added flavour and a grind of black pepper.

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Pour the sauce over the meat

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and pop the puff pastry on the top. Give it a milk wash – I use milk rather than egg as it’s cheaper – and cut a little cross in the top of the lid to give the steam somewhere to escape.

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Place the pie on a baking tray – just in case it boils over – and place in the middle of a 180C oven for around 30-40mins. Again, I’m a horror when it comes to timing things, I just watch and go by gut, but as long as your pastry is nice and golden brown and the filling piping hot, you should be fine.

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We had ours with mashed potatoes, sprouts – leftover from the Christmas shop! – and in my other half’s case, gravy.

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