Rustic chicken and mushroom pies

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Cook Time 1 hr

Total Time 1 hr

Servings single serve pies

Ingredients

Pastry:

250 g S&P strong white bread flour
100 g waldcorn bread blend
1 tbsp S&P Cheese & Herb flavouring
1/4 tsp salt
190 g butter cold and chopped
80 ml iced water
milk or beaten egg for glazing pies

Filling:

600 g chicken breasts skinned, boned and chopped
1 1/2 tsp toscaans bread flavouring
125 g chopped bacon
250 g champignons quartered
1 leek finely sliced
30 g butter
2 tbsp corn bread blend
250 ml chicken stock
80 ml crème fraiche
1 tbsp Dijon mustard
Freshly ground salt and pepper to taste

Freshly ground salt and pepper to taste

Instructions

Put the flour, bread blend, bread flavouring and salt into a food processor and whiz them together. Add the butter and whiz everything again until the mixture resembles coarse breadcrumbs. Add the water and process it only until the pastry forms a ball around the blade. Tip the dough out onto a chopping board and shape it into a ball. Flatten it into a disc and wrap tightly in cling-film. Chill the pastry in the fridge for about 40 minutes or until it’s firm, but supple enough to roll. If you want to make the pastry ahead, it keeps well in the fridge for up to 3 days, but it will be too firm and will need to warm up to room temperature before rolling and using.
To make the filling, heat a large non-stick frying pan over medium heat and add a splash of oil. Add chicken and toscaans and cook for 5-10 minutes, stirring occasionally until chicken is beginning to brown. Remove from pan.
In the same pan, add the butter and fry the bacon, leek and mushrooms, stirring until leek softens. Add the bread blend and cook, stirring until mixture thickens and bubbles. Gradually add stock, stirring until mixture boils and thickens. Stir in the crème fraiche, mustard and season with salt and pepper. Turn off and leave mixture to cool.
Preheat oven to 180°C. Spray a large 6-hole muffin tray with non-stick baking spray and cut strips of baking paper to line the bases and sides, creating handles to help lift pies out. Roll out dough to about 2-3mm thick and using a small round plate, approx. 15cm diameter cut out circles to fit into prepared tins. Shape the dough creating an overhang of about 5mm around the top (this is for sealing with the lids). Fill the pastry cases with the cooled filling and then re-roll if needed and cut out circles to fit the top of the pies. Pinch around the edges to seal.
Brush with milk or beaten egg and bake in preheated oven for 45-60minutes or until pastry is golden. Leave to cool for 5 minutes before removing and serving. Or leave to cool completely before removing and freezing.
Perfect for dinner with hot chips and a side salad.