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Chicken pies

Chicken pies

Chicken pies are just great and this recipe is for 6 small pies or about 20 ramekin sized pies which are excellent for a snack instead of the usual snack types. Just load them onto a tray with teaspoons and believe me your guests will love them. I had similar little pies at the opening of a shop earlier this month and they were a real hit. You could also try a mini version of chicken lasagna for a change.

What you need

1 whole chicken
1 liter chicken stock
1 onion roughly chopped
Pinch of whole black peppercorns (about 8 or so)
2 whole cloves
1/2 teaspoon mixed spice
salt and black pepper
2 egg yolks lightly beaten
1 tablespoon lemon juice
1 punnet mushrooms chopped(250g)
1 packet bacon chopped into small pieces
Handful of chopped fresh parsley
1 roll froxen puff pastry (400g)
1 egg

The process

In a large pot on a medium to high heat, heat the stock, add the onion, peppercorns, mixed spice and cloves. Pop in the chicken and allow to simmer for about 40 minutes. You want the stock to be bubbling slowly, so adjust the heat down if it is boiling.

Remove the chicken and allow to cool until you can handle it with your hands. Leave the stock on the stove and allow it to continue simmering until it has reduced by about half.

Now peel off the skin and remove as much meat as you can, making sure there are no bones or cartilage in your pie of chicken meat. Toss out the bones and the skin and break up the meat into morsel size pieces.

Fry the bacon pieces in medium until well cooked, remove and set aside.

Add your mushrooms to the simmering stock and leave to simmer for about 5 minutes until soft. remove from the heat, get a whisk add the egg yolks and whisk fast until the mixture turns creamy and thickens. Add the lemon juice, stir, taste and season a little with salt and pepper.

Now add the chicken, parsley and the bacon to the creamy mushroom sauce and mix to combine everything.

Cover and allow the mixture to cool.

Take 6 small ovenproof bowls of about 6cm deep and 10cm diameter, butter them lightly and share the mixture evenly between them. If you are using ramekins fill them to 3/4 full.

Now place a piece of pastry over the top of each bowl, brush with a mixture of egg and milk, pierce the center with a knife and place in a 200 Celsius oven for 15 to 20 minutes until the pastry is beautifully browned.

You are going to love these folks. Try some of the other festive recipes.