Scrummy Scrumpy Chicken Pie
Are you a pie lover? If so we have great news, British Pie Week 2011 is happening on 7th – 13th March 2011.
Pie fans all over Britain will be able to celebrate the great British pie with a little help from The Pastry People at Jus-Rol.
Ingredients
* 500g Jus-Rol-All Butter Puff Pastry - thawed (Use standard puff if you can’t find All Butter)
* 400g leeks (around 3 large leeks) halved lengthways and sliced
* 450g Organic Free Range chicken breast - skinned and cubed
* 250ml Scrumpy cider or your favourite local cider
* 225g Bramley cooking apples - peeled and diced
* 50g butter
* Few sprigs of thyme
* Salt and black pepper
* Beaten egg to glaze
Method
Preheat oven to 220°C (200°C for fan assisted ovens)/425°F/Gas Mark 7.
1. Sautée prepared leeks in butter until just tender. Remove with slotted spoon. Add chicken to pan and seal on all sides.
2.Add cider and half the thyme to pan, bring to boil and simmer for 5 minutes. Stir in pre-pared apples and cooked leeks, season with salt and pepper, then leave to cool.
3. Divide cooled filling between dishes, then divide pastry into four equal pieces and roll to fit the specific dish size.
4.Brush rims of dishes with beaten egg then top each dish with pastry, pressing down sides to seal. Trim of any excess.
5. Brush with beaten egg then sprinkle with remaining thyme.
6. Bake for 15-18 minutes or until the pastry has risen and is golden brown.
Tagged in Recipes