Per­fect pies

Com­fort­ing feed clas­sics to the fam­ily thisweek!

Woman's Own - - Woman’s Own Welcome -

Chicken, pea and pancetta pie Serves 6 You will need

125g cubed pancetta 2 shal­lots, peeled and sliced 1tbsp plain flour 600g chicken pieces, we used breast and thigh 50ml dry white wine 2tbsp chopped tar­ragon 200g half-fat creme fraiche Juice and zest of 1 lemon 100g pe­tits pois 375g puff pas­try 1 egg, beaten

How to do it

1 Heat the oven to 200°C/gas 6. Fry the pancetta in a large fry­ing pan un­til crisp. Re­move and set aside. Add the shal­lots and cook gen­tly un­til soft­ened. Re­turn the pancetta to the pan and stir in the flour for 2 mins. 2 Add the chicken to the pan and cook for 2 mins, then add the wine and cook for a fur­ther 2 mins. Stir through the tar­ragon, creme fraiche and lemon juice and zest. Keep on the heat un­til the chicken is cooked through. Tip in the pe­tits pois, then sea­son. Re­move from the heat. 3 Roll out the pas­try on a lightly floured sur­face to fit the pie dish. Tip the chicken mix­ture into a 26cm cir­cu­lar pie dish, brush the edges with the beaten egg and cover with the pas­try. Crimp edges with a fork and make a hole in the cen­tre to let the steam es­cape. Brush with egg and chill for 30 mins. 4 Brush again with egg and bake for 25-30 mins, un­til pip­ing hot and the pas­try is golden and risen.

Calo­ries 530 Fat con­tent 31g (10g sat­u­rates) Freez­able Yes

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