Who doesn’t like a hearty pie for a winter meal? I love the one Bruce makes, so we decided to share it with you in all its glory :)
In the beginning we have two frypans going.
In one, soften up
a finely sliced onion
chopped leek (here’s some instructions on cleaning leeks)
in with a clump of butter.
In the other, fry up:
About 6 pieces of shortcut, chopped
300g button mushrooms, quartered
again with another clump of butter.
Once these are done, combine in your larger pan and stir through
500mL chicken stock
1/2 cup red wine.
And start frying up a kilo of diced chicken breast in the other pan.
Then combine the two pans again and simmer off the excess liquid.
Once the liquid is simmered off, stir through about
300mL thickened cream, and
2 tablespoons (generous) of sour cream.
(preheat over to 180 degrees)
Grease your pie tray, then line with puff pastry sheets.
Spoon in the filling, top with pastry, then decorate with some appropriately placed pastry cutouts.
Brush with egg and/or milk.
Bake for 20-30 mins, but keep an eye on it
Serve up the delicious, and wish you had a smaller family, so you didn’t have to share.
We had leftover pastry, so for dessert, I made these little pastry pockets – filled with some frozen berries from the freezer and a sprinkle of sugar. Baked for maybe 20 minutes.
Served with ice cream, of course!