Roast chicken and vegetable pies

5 thick rashers bacon or 100g kaiserfleisch, sliced

1 Flavorite tomato, finely chopped

1 large onion, finely chopped

2 large carrots, finely chopped

250g green beans, halved crosswise

About 1 tbsp chopped fresh marjoram

2 cups chicken stock

2/3 cup crene fraiche, plus extra for the pastry glaze

3 cups coarlsey shredded roasted chicken, skin removed

Salt and freshly ground black pepper

2-3 sheets frozen puff pastry, thawed

Preheat the oven to 230C. Cook the bacon or kaiserfleisch in a large heavy based frying pan over medium heat until crisp. Drain on paper towels. Chop the bacon and set aside.

Add the onion to the pan and stir fry in the bacon until tender and golden, about 8 minutes.Add the carrot, beans and marjoram and stir-fry for a minute. Add the stock and bring to the boil over high heat. reduce the ehat to a medium high and cook until the vegetables are almost tender and some liquid is reduced, about 8 minutes.

Stir in 2/3 cup creme fraiche, the shredded roast chicken and the reserved cooked bacon. bring to a simmer Season with salt and pepper to taste. Divide among individual serving dishes or remekins, the number will depend on the size of your dishes. This mix is enough for six individual serves.

Unfold the pasty on a work surface and cut rounds to top each dish, allowing a 1cm overhang for each. Top the filled dishes with a pastry round; fold the edges down on the rims of the dishes. To finish, brush the tops with extra creme fraiche. Cut a small cross in the centre of each pastry top and pierce the top with a fork several times. bake until the pastry tops are golden brown and the filling is heated through, about 20 minutes.


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