Chicken, pancetta & thyme pies
Ingredients
- 8 sheets puff pastry, defrosted
- 1.8 – 2kg chickens
- 2 Tbsp olive oil
- 50g butter
- 1 leek, finely sliced
- 1 onion, finely sliced
- 80g thick cut piece pancetta, diced
- 3 cloves of garlic, minced
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup Bulla Crème Fraîche
- 1 Tbsp fresh thyme leaves
- sea salt & freshly ground black pepper
- egg wash
Cooking Directions
- Poach or roast the chicken and when cool enough to handle shred the meat and set aside.
- Preheat oven to 220°C (200°C fan-forced).
- Heat oil and butter until hot. Add leek, onion, pancetta and garlic. Cook until onions are tender. Stir in flour and cook stirring for 2-3 minutes. Then add cool chicken stock mixing until well incorporated. Cook for 3-4 minutes until simmering and remove from heat. Stir in chicken, crème fraîche and thyme. Season to taste. Set aside to cool. Then refrigerate until assembling pies.
- Cut rounds of pastry to fit base of 8 pie tins, press into tins, then fill each pastry case with chicken filling. Cut smaller rounds of pastry to fit the top of pie tin. Cover chicken filling and pinch the pastry edges together to seal pie. Brush tops with egg wash, and bake for 15-18 minutes until golden and puffed.
Ingredients
- 8 sheets puff pastry, defrosted
- 1.8 – 2kg chickens
- 2 Tbsp olive oil
- 50g butter
- 1 leek, finely sliced
- 1 onion, finely sliced
- 80g thick cut piece pancetta, diced
- 3 cloves of garlic, minced
- 1/3 cup flour
- 2 cups chicken stock
- 1 cup Bulla Crème Fraîche
- 1 Tbsp fresh thyme leaves
- sea salt & freshly ground black pepper
- egg wash