CHICKEN & MUSHROOM PARTY PIES
COOKBOOK: Women’s Weekly - The AWW Cooking School for Kids
I could have eaten them all!
I’m going to add this recipe to my favourite!
The filling was delicious and overall the pies were not hard to make.
Hint: find a ramekin / cup/ drinking glass, anything in the kitchen that is a little wider than the muffin hole. This will be a perfect bit for the base of the pie. For the top of the pie, find a fit that is almost exactly the size of the muffin pie. We all have circular shapes in the kitchen, you do not need to spend a fortune on pie cutters.
This is a must make recipe!
1 tablespoon of olive oil
1 brown onion, peeled and chopped finely
1 clove garlic, chopped finely or crushed
400g minced chicken (chicken breast - minced)
100g button mushrooms, chopped finely
2 teaspoons plain flour
3/4 cup fresh cream
2 tablespoons chopped chives
3 sheets shortcrust pastry
1 egg, beaten lightly
2 sheets, puff pastry
Add onions,mushrooms & garlic in the processor and mince.
Transfer to a bowl. In the same processing bowl, add chicken and chives. Transfer to a different bowl.
Put the oil into a medium frying pan and heat up. Add the onion, mushroom and garlic mixture, stir with a wooden spoon until the onion is soft. Add the chicken and chives mixture, stir until the chicken is cooked through. Break up any lumps with the back of the spoon. Add the flour, stir for a minute. Pour in a little of the cream, stir to mix it in before adding the next lot. Do this until all the cream has been added. Stir until the mixture boils and becomes thick. Turn the heat off and remove pan from cooktop. Allow to cool down.
Preheat the oven on 200C. Spray olive oil two on 12 hole deep flat based patty pans.
Place one sheet of shortcrust pastry on a board. Use a 7cm round cutter to cut 8 rounds from the pastry. Do the same with two other sheets. Press the pastry rounds into the pan holes. Use a pastry brush to brush the edges with a little egg. Use a small spoon to fill the pastry cases with chicken mixture.
Place one sheet of puff pastry on a board. Use a 6cm round cutter to cut twelve rounds from the pastry, repeat with other sheet. Place these rounds over the pie to form lids, use your fingers to press the edges of the pastry together to seal them. Brush the lids with egg. Sprinkle sesame seeds over the top.
Place the pies in the oven for approx 20mins. When ready, remove from oven, let them stand for 5 mis and then remove from tray. Serve with ketchup or tomato sauce.