These fantastic chicken pies make even simple dinners feel special.
- Place porcini in a bowl with 1 cup (250ml) boiling water and soak for 30 minutes.
- Preheat the oven to 200°C. Remove sausage casings and mix meat well with the crumbs, thyme, zest, salt and pepper. Roll into 16 marble-sized meatballs. Heat oil in a large frypan over medium heat and cook meatballs, turning, for 3-4 minutes until golden all over. Remove from pan and drain on paper towel.
- Reduce heat to low, then add butter to pan. Cook onion, stirring, for 1-2 minutes until softened, then stir in fl our. Add porcini soaking liquid to the pan with the stock (reserving mushrooms) and stir well to combine. Simmer for 5 minutes until mixture thickens slightly. Add cream and cook for a further 2 minutes. Season, then stir in parsley. Chop reserved mushrooms, then stir into pan along with meatballs and chicken. Remove from heat. Allow to cool.
- Grease 8 holes in 2 Texas muffin pans or eight 3/4 cup (185ml) individual pie dishes. Cut eight 12cm rounds from the shortcrust pastry and eight 10cm rounds from the puff pastry, reserving remaining puff pastry to decorate if desired. Gently press the shortcrust into pans and spoon in cooled filling. Brush the edges of the puff pastry rounds with a little water and use to top the pies, moistened-side down. Press down to seal, then decorate with reserved puff pastry if desired. Brush the tops with egg wash and bake for 20 minutes or until puffed and golden.
- Cool the pies in the pan for 5 minutes, then remove and serve with a green salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set