Chicken with rosemary and lemon pie
M
akes 8 pies
Ingredients
200g / 7oz chicken breast, diced
1 tablespoon lemon zest
1 tablespoon lemon juice
1 clove garlic, crushed
2 teaspoons fresh rosemary, finely chopped
1 tablespoon olive oil
2 level tablespoons plain flour
4 tablespoons single cream OR chicken stock
Salt and pepper
250g / 9oz shortcrust pastry
250g / 9oz puff pastry
Milk
Method
1. Place the diced chicken, lemon zest and juice, crushed garlic and rosemary into a
bowl and leave for 1 hour.
2. Heat the oil in a frying pan, add the chicken mixture and cook until tender. Stir in the
flour, cook for 2 minutes. Add the cream or stock, cook until thickened, and then
season. Leave to cool.
3. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter using the shaping tool gently press each base into its mould. Roll out the puff
pastry, cut out four circles using the smaller side of the base/lid cutter.These will be
the lids of the pies.
4. Spoon the cool mixture into each pie. Place the puff pastry lids on the pies, brush
lightly with milk. Cook for 10 minutes. Remove the pies.
5. Repeat steps 3 and 4 to make four more pies.
Beef and ale pie
M
akes 8 pies
Ingredients
1 tablespoon oil
300g / 11oz lean stewing beef cut into 1cm dice
2 shallots, finely diced
3 small mushrooms, finely sliced
1 level tablespoon plain flour
275ml / 10floz beef stock
150ml / 5floz Guinness
3 teaspoons soft brown sugar
Salt and pepper
250g / 9oz shortcrust pastry
250g / 9oz puff pastry
Milk
Method
1. Heat the oil until hot in a saucepan, add the diced beef and fry for 5 minutes until
brown.Add the shallots and mushroom, reduce the heat and cook for 5 minutes. Stir
occasionally. Stir in the flour, cook for 2 minutes. Pour in the stock, Guinness and sugar,
bring to a simmer and cook for approximately 90 minutes or until the beef is tender.
Season to taste, leave to cool.
2. Roll out the shortcrust pastry, cut into four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould. Roll out the puff
pastry, cut out four circles using the smaller side of the base/lid cutter.These will be
the lids of the pies.
3. Strain the cooked steak through a sieve over a bowl (The liquid can be re-heated to
use to make gravy to serve with the pies).
4. Spoon the filling into each pie. Place the puff pastry lids on the pies, brush lightly with
milk. Cook for 10 minutes. Remove the pies.
5. Repeat steps 2-4 to make another four pies.
