3 rashers streaky beef bacon, cut or scissored into 2.5cm strips
1 tsp garlic oil
125g mushrooms, sliced into 5mm pieces
250g chicken thigh fillets cut into 2.5cm pieces
25g flour
½ teaspoon dried thyme
1 Tbsp butter
300ml hot chicken stock
1 Tbsp Marsala
1 x 375g (23 x 40cm) sheet all-butter ready-rolled puff pastry
Method:
- Preheat the oven to 220°C.
- In a heavy-based frying pan, fry the beef bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour & thyme, and then melt the butter in the bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to colour.
- Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
- Take two 300ml pie-pots and make a pastry rim for each one (an approx. 1cm strip curled around the top of each pot). Dampen the edges with a little water to make the pastry stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
- Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes.
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