Individual Pastry Pies
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- ⅛ cup butter
- 2 Tbsps all-purpose flour
- 1.333 cups hot chicken stock
- 1 cup peas
- 4 Tbsps cream (35% fat)
- 1 tsp English mustard
- 14 ozs Cooked chicken (diced)
- salt
- peppers
- 13 ozs Puff pastry
- 1 egg yolk (beaten)
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Melt the butter in a pan. Whisk in the flour and cook, whisking constantly, until bubbling. Whisk in the stock and bring to a boil. Cook for 2-3 minutes, then remove from the heat and allow to cool for 5 minutes.
3.
Whisk the cream and mustard into the thickened mixture and stir in the peas and chicken. Season to taste with salt and pepper. Spoon into 4 individual pie dishes.
4.
Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes.
5.
Dampen the pie dish rims with a little water and cover with the pastry lids, leaving an overhang of 2.5cm|1" around the edge of the dishes. Press together to seal.
6.
Brush with egg yolk and cut a hole in the top of the pies to allow the steam to escape. Bake for 20-25 minutes until the filling is bubbling and the pastry is crisp and golden. Trim the pastry edges.
