– Kalinka Lombard
(SHORTCUT, FRESH, HEALTHY)
The pies remind Kalinka of homecomings, friends, family and the celebration of many milestones. Her mom taught her and her sister to cook with abandon. Few cookbooks were used – instead she taught them about flavours and ingredients.
SERVES 4 Preparation time: 15 min Cooking time: 30 min Baking time: 30 min
4 chicken breasts 500 ml (2 c) chicken stock 250 g bacon rashers, diced 1 large onion, finely chopped 3 garlic cloves, chopped oil for frying 250 g mushrooms, sliced 125 ml (½ c) white wine OR sweet wine 500 ml (2 c) ready-made white sauce 1 roll (200 g) puff pastry, defrosted and
rolled slightly thinner 1 egg yolk mixed with 30 ml (2 T) milk for
brushing on top
Preheat the oven to 200 °C and grease 4 small ovenproof dishes or 1 large dish with butter. 1 Poach the chicken in the stock until done (about 7 minutes) and use a fork to flake into chunks. Reserve the stock. 2 Fry the bacon until crisp. Remove from pan. In the same pan, fry the onion and garlic in a little oil until slightly caramelised. 3 Add the mushrooms and fry lightly. Remove everything from the pan, mix in the bacon and set aside. 4 Mix 125 ml (½ c) of the reserved stock with the wine and pour into the pan. Reduce by a quarter over low heat.
5 Mix the chicken with the white sauce and bacon mixture. Add the wine sauce and mix. 6 Spoon into the ovenproof dish(es), cut out pastry lids that are large enough to fit over the dish(es) and cover the filling. Brush with the egg and milk mixture. 7 Cut shapes (such as stars) from the remaining pastry and stick to the pastry lid(s) with a little of the egg mixture. 8 Bake for 30 minutes or until the crust is golden brown.