Creamy Chicken Parcels

chicken, Pies

P1060810

This photo doesn’t really do justice to how easy and tasty these parcels are. I have been making versions of this since BK (before kids), for a while made with smoked chicken and pine nuts it was my go to dinner party recipe. Don’t have time for dinner parties these days!

This recipe makes 3 HUGE parcels. One is more than enough for a very hungry man, I can only eat half of one and the girls about a quarter. Serve with salad or steamed veges. If you wanted to make smaller ones you could use filo pastry or chop up the pastry to make smaller parcels.

800 g chicken breast, chopped (you could pad this out with some chopped kumara, mushrooms, broccoli, or other veges if you have less)

1 T oil

1/2 bag baby spinach (large spinach or frozen spinach would work just as well)

200g creme fraiche or sour cream

2 spring onions

1/2 t dried tarragon

3 sheets puff pastry

2 T milk

1.Heat the oven to 200 C fan bake. Defrost the pastry sheets by laying them out on the bench on their plastic sheets separately.

2. Steam the spinach leaves for about 3 minutes. Marvel at the tiny amount they have shrivelled up to! You need to get the excess water out – I press them into a sieve with the back of a spoon to do this.

3. Fry the chicken in the oil in a frying pan.

4. Place the creme fraiche/sour cream, tarragon and spinach in the food processor and blend together until all creamy.

5. Stir the chicken and anything else you want to add through the sauce.

6. Take a sheet of pastry an spoon some filling down the centre to make a long thin parcel. Use a third of the filling. Fold the sides in and use some milk to make it stick together. Fold the edges over and do the same. Place the parcel folded side down on an oven tray and brush with milk. Use a sharp knife to make 2 or 3 small slashes in the top to let steam and pressure out. Repeat to make a total of 3 parcels.

7. Cook in the oven for 20 – 25 mins until pastry is puffy and golden. Serve with veges on the side.

 

 

 

 

Advertisements

Bacon and Egg Pie with minted crushed peas and chutney

Pies

Anything with bacon in it is always a hit in our house. I have tried several versions of Bacon and Egg Pie and have rejected recipes in which you have to fry the bacon and onion separately, because it takes too long, and recipes in which you put the raw onion into the pie, because it still tastes raw even after the pie is cooked. This pie does not contain onion, but the chives and parsley add extra taste to it.

P1060784

Bacon and Egg Pie with minted crushed peas and chutney

Pie

3 sheets ready rolled flaky pasty

200g freedom farmed bacon, chopped

8 free range eggs

2 T each chopped chives and parsley

2 T milk

Chutney to serve

Minted crushed peas

2 c frozen peas

1/4 c chicken stock

Juice of 1/2 lemon

2 T chopped mint

  1. Lay the pastry out in single layers to defrost – this should only take about 5 minutes. Turn the oven to 180 C fan bake. Grease a round 25cm pie or flan dish.
  2. Once the pastry has defrosted (don’t try and bend it while still frozen – it will break) line the bottom of the dish and sides with pastry. Cut and slightly overlap the sheets to fit the dish.
  3. Sprinkle the chopped bacon over top of the pastry. Roughly beat the eggs, but don’t overdo it as it’s nice to have some chunks of white and yolk in the pie. Briefly mix in the chopped herbs. Pour over top of the bacon.
  4. Put a top on the pie, again cutting and overlapping the sheets to fit. If you are feeling fancy you could make some leaf shapes etc to go on top. Take a fork and press round the edges of the pie to seal the top to the bottom. Place the 2 T milk in the dish you used to mix the egg in – the little bit of leftover egg helps to make the top shiny. Glaze the top of the pie with the milk mix using a pastry brush.
  5. Bake for 20 minutes.
  6. Once the pie is just about cooked, start on the peas. Place the peas and water in a pot, bring to the boil and cook about 3 minutes. You can serve kids just the peas as they are. For adults, crush the peas roughly with a fork or potato masher. Don’t overdo it as you want a mix of whole and slightly crushed peas. Add the lemon juice and mint and serve. A hint to get more juice out of a lemon, particularly if it is cold, is to put it in the microwave for 10 or 15 seconds.
  7. Serve the adults food topped with cracked black pepper and chutney on the side.

P1060783

Hope you enjoy and unless your family are extra hungry there should be some leftovers for lunch the next day!