Recipe - Chicken Pies with Peas and Mash

PIE

Ingredients

• 3 chicken thighs (375g), cut into 2cm pieces
• 2 tsp olive oil
• 1 small brown onion, finely chopped
• 1 leek, finely chopped
• 1 garlic clove, crushed
• 250ml dry white wine
• 2 tsp finely chopped thyme
• 2 tsp Dijon mustard
• 2 rashers bacon, chopped
• 4 tbs crème fraiche (I used ricotta)
• 1 tsp dijon mustard
• 2 sheets of puff pastry
• 1 Egg

Method

1. Preheat oven to 200C.
2. To make filling, toss the chicken with half the oil. Season.
3. Heat a frying pan over medium-high heat. Cook chicken in batches until lightly browned but not cooked through. Remove and set aside.
4. Reduce heat to low and add remaining oil. Add onion, leek, bacon and garlic. Cook, stirring occasionally, until soft but not coloured. Stir in wine and thyme. Simmer until reduced by half. Remove from heat. Stir in remaining ingredients.
5. Divide filling among bowls (see picture for type of bowls) and cover with a double layer of the defrosted puff pastry. Yes, you read right, you don't need to line the bowls with pastry. Cut a slit in the centre of the pastry and firmly seal around the edges. Brush with egg wash.
6. Bake for 30-40 minutes or until the pastry is golden brown.

PEAS

• Saute garlic and shallots in butter then add peas and chicken stock. When peas are cooked, remove and blend slightly.

MASH

• Potatoes, butter, cream