| Servings | pies |
Ingredients
- 2 tablespoons Olive Oil
- 500 grams Chicken Thigh Fillets trimmed and cut into 2cm pieces
- 4 Spring Onions
- 3 rashers Bacon finely chopped
- 1 teaspoon Rosemary finely chopped
- 1 cup Peas
- 1 tablespoon Butter
- 1 tablespoon Plain Flour
- 1/2 cup Chicken Stock
- 1/2 cup Cream
- 4 sheets Shortcrust Pastry
Ingredients
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Instructions
- Heat oil in a large, deep frypan. cook chicken in 3 batches on medium-high until browned; set aside in a large bowl. Add spring onions and bacon to pan and reduce heat to medium. Cook for 3-4 minutes, until bacon is lightly browned. Stir in rosemary, then add to chicken, along with peas.
- Melt butter in same pan, and sprinkle flour over. Cook, stirring and scraping the base of pan, for 1 minute. Add combined stock and cream a little at a time, stirring well between each addition. When all stock is added, bring to a simmer and cook for 1 minute.
- Pour sauce over chicken mixture and leave to cool, stirring occasionally to release the heat (the mixture can be refrigerated for up to 1 day at this point if you like.)
- Preheat oven to 200c or 180c fan. Grease a 12-hole medium muffin tin. Use cutters to cut 3 x 12 cm rounds and 3 x 6cm rounds from each sheet of pastry. Gently ease larger rounds into muffin holes.
- Fill pastry with chicken mixture. Lay a smaller round of pastry on top, and fold overhanging pastry around edges to enclose. Bake for 15-20 minutes, until golden brown. Leave in pan for 5 minutes, then carefully lift out. If you like, pierce a hole in the top with a toothpick, and insert a small sprig of rosemary.
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