I've been thinking lately of what sort of snacks I should keep for the kids. Something that would fill the tummy especially after they come home from school. They always seem to want to eat anything in sight and it has to been quick and filling just to tie them over till dinner time.
So I was thinking back on what I use to like to eat as a kid and I have to say I've always been in love with bread and anything that had some sort of pastry to it. Mum's curry puffs... warm crusty rolls, Danish pastries (yum!) and typical Aussie treats like meat pies and sausage rolls!
.... Hhhmm PIES!! That's it! I've made meat pies before and so today I made chicken pies... enough for now and some for the freezer.
2 chicken leg quarters, skinned, boned and cut into small cubes
1 potato, chopped into small pieces
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrot
8 large shitake mushrooms, sliced thinly
1 medium onion, chopped finely
1 clove garlic, chopped finely
3/4 cup of chicken stock
1/4 cup milk
1/2 cup breadcrumbs
1/2 tsp thyme
salt and pepper to taste
1. Melt the butter in a saucepan and saute the onions and garlic. Add the chicken and sprinkle with thyme, salt and pepper. Stir until cooked.
2. Add in all the vegetables and stir well. Pour in the chicken stock and milk and bring to the boil, simmer and cover for 10-15 mins.
3. Add the breadcrumbs and cook until the sauce thickens. It should be thick and creamy. Remove from heat and set aside.
2 1/2 cups plain flour
100 g butter, chilled and chopped roughly
1. Place the flour in a large mixing bowl and add the chopped butter. Rub in the butter until is resembles breadcrumbs.
2. Add water and knead into a ball. It might get a bit too sticky but just work it until it's smooth. Wrap it in cling wrap and place it in the fridge for 30 mins. I normally put it in a plastic as it's easier to handle than using a wrap.
3. Roll the dough onto a floured surface and use the or shape it to fit the pie moulds (if you're using pie moulds in the oven).
1. Preheat the pie maker for about 8mins or until the off OR preheat oven for 180C.
2. Layer the pie moulds with the shortcrust pastry and fill with the chicken filling (about 1/2 cup or more). Don't over fill the pie as it will eventually ooze out at the side!! Cover with the pastry top and seal the edges.
3. Cook in the pie maker for about 8 mins or until the top is browned. I lost my pie cookbook that can with the pie maker so i just check to see if it has browned, all depending on what pastry you use.
For the oven you can egg wash it if you like. Bake it in the oven for about 10-15mins or until it browns.