As the last few memories of summer slowly dwindles away, autumn knocks persistently on our doors. .
The weather presents itself like a game of cat and mouse. Leaving the house has become a five-minute deliberation of “umbrella or no umbrella, light jacket or heavier jacket”!
Make your family and friends forget about the weather woes with this easy ‘go-to’ puff pastry-topped pie recipe.
Category
Pie/Lunch/Dinner
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Personally, I’m a big fan of a hearty puff pastry pie. There’s just something special about serving a golden crusted pastry-covered pie with its steaming contents bubbling up the side.
Preparing a delicious pie is much easier than you think, especially when using Mustard Foods’ Red Wine and Onion Sauce . Be prepared for the onslaught of cold weather and get your red wine and onion sauce here.
Ingredients
3 skinless, boneless chicken breasts cut into 2cm dice
1 leek sliced into 10mm rounds
250g closed cup mushrooms, cut into quarters
30ml tsp rapeseed oil
400g Mustard Foods Red Wine and Onion Sauce
2 tsp corn flour
1 sheet of ready rolled puff pastry
500g Maris Piper potatoes
50g butter
100ml milk or double cream
salt for seasoning
ground white pepper for seasoning
Directions
Heat rapeseed oil in a large saucepan, then add diced chicken breasts, cook for 5 minutes until chicken is seared and has a light golden colour.
Add mushrooms and cook on a medium heat for 5 minutes, until golden in colour.
Add leeks and cook for 2 minutes, carefully moving in pan to retain their shape and avoid breaking.
Add Mustard Foods’ Red Wine and Onion Sauce, lower heat and allow to simmer for 5 minutes.
Peel and roughly chop the potatoes, place in cold water, season with salt, then bring to the boil and allow to simmer until potatoes are soft.
Drain potatoes in a colander and allow to sit for a few minutes to release moisture.
Mix 2 tsp of corn flour with a little cold water to form a paste and add to the chicken, mushroom and leek mix, stirring quickly until it has thickened. Turn off the heat and set to one side to cool slightly.
Place the drained, cooked potatoes back into the saucepan and mash until smooth and lump free. Add butter, milk or double cream and warm on a low heat to combine all ingredients. Season with salt and ground white pepper to taste. Turn off the heat and set to one side while you assemble the pie.
Place the pie mix into an appropriate ovenproof dish, smooth out so the mix is level in the dish.
Cut the ready rolled puff pastry so it will cover the dish with an extra 2cm around the rim. Carefully tuck the pastry into the dish, then crimp the edges.
Lightly beat the egg, then brush evenly over the puff pastry.
Place the pie into a preheated oven of 180˚C for 25 – 30minutes, until pastry is golden brown and contents bubbling.
Heat the mashed potato until piping hot and serve alongside the pie, with a side of steamed green vegetables of choice.
Recipe Note
Red Wine and Onion Sauce Nutritionals:
Other Recipes:
Kate Brooke Green
After honing her skills at Westminster Kingsway, culinary competitions and the kitchens of many high-end restaurants, it was a drive for new challenges whilst fusing her talents of a fine art degree that led to moving into food and product development. Kate developed and launched many products with top retailers Waitrose and M&S, worked with established manufacturers, airline and food delivery services, as well as headed up food development at prominent restaurant groups such as The Ivy Collection.
