Chicken pies

– Kalinka Lom­bard

YOU Winning Recipes - - CONTENTS -

(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.

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