Grab a few simple ingredients for this victorious chicken and white wine pie – ready in around half an hour!
Ingredients (serves 6)
1 barbecue chicken
250g baby frozen peas
5 spring onions
4 thawed sheets frozen puff pastry
1 tbs olive oil
2 cloves garlic
4 sprigs thyme
60ml (1/4 cup) dry white wine
250ml (1 cup) double cream
Green salad, to serve
Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.
This free-form pie made with puff pastry is known in France as a pithivier. Its top is traditionally decorated with lines spiralling from the centre.
Layers of ham, cheese and veggies make for a tasty lunch time meal.
Ingredients (serves 6)
1 1/2 cups plain flour
125g butter, chilled, cubed
1 tablespoon water
2 zucchini, thinly sliced
1 red capsicum, cut into 2cm strips
1 bunch asparagus, trimmed
150g sliced ham
125g grated tasty cheese
4 eggs, beaten
300g carton light sour cream
Preheat oven to 220°C. Grease and line a 20cm (base) springform cake pan.
Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add water. Process to a soft pastry. Remove pastry and knead lightly. Place between 2 sheets of baking paper. Roll out to a 23cm circle. Use pastry to line base and half-way up sides of pan. Refrigerate for 30 minutes.
Preheat grill on high. Grill zucchini, capsicum and asparagus for 2 to 3 minutes each side, or until tender. Cool.
Layer ham, cheese and vegetables over pastry. Combine eggs, sour cream, and salt and pepper. Pour over vegetables.
Place cake pan onto a baking tray. Bake for 15 minutes. Reduce temperature to 190°C. Bake a further 50 to 60 minutes, or until firm. Serve with dressed salad.
Bolognaise pot pies make a delicious and easy dinner and freeze well too.
Ingredients (serves 4)
1 carrot, finely chopped
400g tomato pasta sauce
400g potatoes, peeled and chopped
400g beef mince
8 button mushrooms, finely chopped
2 tablespoons grated cheddar cheese
1 onion, finely chopped
2 tbs milk
1 tbs chopped basil
Preheat oven grill to medium-hot. Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray and add carrot and onion. Cook for 4 minutes or until tender. Add mince and cook for a further 5 minutes until meat is browned. Add pasta sauce, mushrooms and basil. Simmer for 10 minutes until reduced slightly.
Meanwhile, steam or boil the potatoes for 10 minutes or until soft. Drain and keep warm.
Spoon mince mixture into four 1-cup capacity ramekins. Mash the potato roughly and mix through salt and pepper, cheddar cheese and milk. Top each ramekin with a dollop of mash. Place under grill for 1 minute or until lightly golden on top. Serve immediately.