Tuesday, December 13, 2011

Chicken Bacon and Mushroom Pies




I love a pie. Whether they are sweet or savoury, there really is nothing more satisfying than the smell of a pie baking in the oven.
I thought it was time I get my pie baking butt off the couch, and bake, before it becomes way to hot to even think about pies!

I love to make my own pastry and have always used the same pastry. I have one for savoury and one for sweet. I just adapt them slightly, depending on what filling they will have. And yes I know that you are supposed to chill this and not handle it too much. But I just don't have the time anymore to fuss too much in the kitchen.

I made these before we had to pack and move. We ate a couple straight away, and I froze the rest. We have since eaten them all, so I can confidently say these freeze really well! Great for when you can't be bothered to cook....or have a baby gripping you koala style!




Makes 6

Dough

2 cups flour
80 grams butter, you can add more butter, up to 150 grams, but I prefer not too
2 tablespoons sour cream
cold water

Put the ingredients in a bowl, except the water, add the water a small amount at a time just to bring the dough together.

NB: I don't often chill the butter and rub it through till it resembles breadcrumbs, and then chill the dough, cause I have no time. I just bring a dough together and cross my fingers it works. By adding the sour cream it makes the dough much more forgiving, so you can roll it out and use it straight away. I only set it aside in the fridge, wrapped in plastic if i'm using it later.

Pie Filling

1 small red onion chopped fine or sliced, depending how you like it in pies
1 clove garlic chopped
2 whole celery stalks diced including leaves
1 med carrot diced
2 rashers bacon diced
500 grams chicken, I like to use thighs, but you can use breast. Cut into small bite size pieces.
8 mushrooms chopped roughly
1 tablespoon vegetable stock powder
1 tablespoon flour
1/2 glass white wine

Method
1. Cut the dough into 6 pieces, then trim a 1/3 off each piece (for the lids) and put that aside in the cling wrap, so it doesn't dry. Roll them out to fit the pie tins. Blind bake them for about 20 minutes until it takes on a little colour. Set them aside to cool.
Filling
2. Fry the onion and garlic in a very small amount of oil, until softened. Then add the celery, carrot and bacon, fry until softened.
3. Add the chicken and mushroom and fry until cooked.
4. Next add the vegetable stock powder and flour. Cook this for a little just to fry off the floury taste. It will be thick so keep watching so it doesn't burn. Then add the wine. I also added about 1 cup water to loosen the mixture. Add salt and pepper to taste. Simmer until it thickens slightly. This takes about 20 minutes. Then set this aside to cool.
5. Fill the pastry shells with the chicken, bacon and mushroom filling. Roll out the pastry lids to fit the pies. Stick the lids down with a little beaten egg. Then brush the tops with the egg. Bake the pies for about 30 minutes in a 180C oven.

11 comments:

  1. YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

    I nominated you for the Liebster Blog Award!

    Check my blog for my details :)

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  2. This pastry is making me so happy right now :) thanks for the great notes too! I love learning about pastry. I think I'm obsessed :O
    Heidi xo

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  3. ME TOO Heidi! Pastry is so much fun to play with. And really easy to come up with your own recipe! Thanks for the comment xo

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  4. THE perfect comfort food!
    I've never heard of the sour cream trick, totally going to use it!!!

    xox

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  5. That looks great! And I love pies too but mostly in the colder weather-turning on the oven seems crazy in the heat! :)

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  6. Its super easy Mez, you really should try it!

    Thanks for your comment Lorraine. This is why im not going to make them again for a while now ;)

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  7. Man I really wish I had made more food to freeze before baby came - I thought two weeks worth was fine but I should have made at least a month's worth! Will be keeping these pies in mind for when I've got a baby on the way the next time around. Wish I had one I could pop in the oven right now!

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  8. I know exactly what you mean CC11, I wish I had made 2 months worth of food. The first couple months really took a lot out of me! Thank you for your comment :D

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  9. Thanks for your comment That Brunette One :D

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