Leftover Chicken Pies
So, how is work? Seeing that everyone is back in the swing of things? You know - kids back to school last week, you’re back at work, back at gym (or something relating to that) or back at whatever consumed your life before our wonderful, serene holiday made us immune to all kinds of ‘getting back to things’ . …
It already feels like Christmas is so far away now. But it really only happened like a month ago.
I also figured that you are getting back at cooking dinners again to the hungry crowds that stares us in the face each evening, eyes glittering full of expectation… ok, sorry, I am getting ahead of myself here…
I mean, here is a great recipe for how those, quick fix; budget friendly-feed-the-family-of-four (in the quickest way of course) kind of stuff goes.
It really is as simple as Leftover Chicken Pies. One roll of puff pastry and whatever is left over from the previous dinner. In. A. Flash. And yes, I am hoping that when you read this, you actually HAVE leftover roasted chicken in your fridge - with an onion or a pepper or two.
Preheat the oven to 180 degrees Celsius. Serves 4.
Ingredients for Leftover Chicken Pie:
- 2 Chicken Breast Fillets OR leftover roasted/grilled chicken, about two cups of leftover chicken.
- 15 ml olive oil (to brown chicken fillets).
- Chicken spice/Portuguese spice and other seasoning.
- 15 ml olive oil (to sauté the following).
- 1 red pepper, cut fine.
- 1 large onion, cut fine.
- 1 small clove of garlic OR ½ teaspoon crushed garlic.
- 2 – 3 tablespoons Sweet Chilli Sauce. OR any other condiment you might want to add, like cream cheese or mayo can work pretty nice.
- 1 roll of puff pastry, defrosted and ready to be used.
- 1 egg for egg wash.
- Flour for dusting.
Method for Leftover Chicken Pie:
- First off, heat the olive oil in a wok or nonstick grill pan; brown the chicken breasts by leaving it on one side for a few extra minutes before turning. Season the breast with your choice of spices or salt on either side. When the chicken is cooked, remove from heat, let cool slightly and chop the cooked breast up into smaller chunks to fill the pies.
- In the meantime, start with your onion relish – so in another pan, heat the oil and sauté the pepper, onion and garlic until translucent.
- Remove from pan, add the condiment of your choice – I chose sweet chilli sauce, and mix with cut chicken. Add more sauce if you need, but not too much – we don’t want soggy dough.
- Now, roll out your dough and use a large cookie cutter (I just used a martini glass) to press, use all the space you have. I would think you would be able to get between 6 – 7 pies (that is about x12 pressed circles) from a roll of puff pastry if you used a martini glass like I did. I got 6 pies from half a roll.
- Spoon a little bit of filling in the middle of a pressed circle, wet the edges of the circle with cold water and press another circle over that one – closing up the edges with a fork.
- Dab with egg wash and bake for about 10 – 15 minutes or until the dough rises and gets a golden color.
It is a perfect palm size pie, to be served with vegetables or a healthy salad on the side. If you are really keen you can always have traditional Pie, Chips and Gravy if you like. Or make them smaller like these . Ok, good luck this week friends! Oh and by the way – lets catch up on facebook or twitter, K?