Not knowing what lies beneath that lid of golden puff pastry allows pies to be wrapped up in their own mysterious delight. And this pie is no different in that it is not a boring old chicken and mushroom pie, but a taste sensation all of its own.
- 1 smoked chicken or leftover smoked turkey (+ 2 lbs)
- 3 large leeks chopped (use the white of the leeks)
- 1 onion, chopped
- 2 Tbsp finely chopped fresh parsley
- 2 cloves garlic, crushed
- little oil for frying
- 1 Tbsp cornstarch dissolved in 1/2 cup cold water
- 10 oz. fresh mushrooms, sliced
- 2 cups chicken stock or 2 chicken stock cubes dissolved in 2 cups boiling water
- 1/2 - 3/4 cup non-dairy creamer
- 1 lb roll frozen puff pastry
- 1 egg yolk and 1 tbsp water, lightly beaten with a fork
1. Preheat oven to 400 deg. F
2. Debone the chicken/turkey and cut into bite-size pieces.
3. Fry the leeks, onion, parsley and garlic in a little oil.
4. While the vegetables are frying, dissolve the cornflour in the cup cold water.
5. When the vegetables are soft, add the mushrooms and fry until most of the moisture evaporates.
6. Add the stock, dissolved cornflour and non-dairy creamer and leave to simmer until it thickens.
7. Add the diced chicken/turkey and leave to heat through.
8. Divide the pastry in half and roll it out, thin enough to line a pie dish with the one piece, and cover the pie when filled with the other. (If preferred, make small, individual pies)
9. Fill the lining with the chicken filling and cover with pastry. Trim off the edges and paint the pastry lid with egg wash. If you want to freeze the pie and use it another day, place it in the freezer at this point. When ready to use, defrost and bake.
10. Bake at 350 Deg C for 30 - 45 minutes or until golden brown.
Serve with mashed potato and peas.
Remember, the meat and vegetables are already cooked; all you're doing is heating it through and baking the pastry.