Individual White Meat Pies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- ¼ cup butter
- 2 Tbsps all-purpose flour
- 1 cup hot chicken stock
- 4 Tbsps cream (18% fat)
- 1 onion (chopped)
- 2 carrots (chopped)
- 21 ozs Cooked chicken (diced)
- 1 ¾ ozs peas
- salt
- peppers
- 18 ozs Puff pastry
- 1 egg yolk (beaten)
Preparation steps
1.
Melt half 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.
2.
Whisk the cream into the thickened mixture and season to taste with salt and pepper. Set aside.
3.
Heat the oven to 220°C (200° fan) 425°F gas 7.
4.
Heat the remaining butter in a frying pan and cook the onions and carrots over a low heat until tender. Remove from the heat and stir in the chicken and peas.
5.
Add the chicken mixture to the cream sauce and stir well. Spoon into 4 individual pie dishes.
6.
Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes. Trim off the excess pastry and use to line the edges of the pie dishes.
7.
Dampen the pastry rims with a little water and cover with the pastry lids. Press the edges together to seal. Brush with egg yolk and cut a hole in the top of the pies to allow the steam to escape.
8.
Bake for about 25 minutes until the pastry is crisp and golden.
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