Recipes
Chicken Pie
Ingredients
10 Portions
Diced chicken 400g
Onion- Diced 100g
Leeks- Washed and sliced 100g
Garlic – Diced 1 clove
Carrot – Diced 100g
Bechamel 800ml
Puff Pastry 300g
Eggs 1
Milk 5 ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 1 tsp
50 Portions
Diced chicken 2kg
Onion- Diced 500g
Leeks- Washed and sliced 500g
Garlic – Diced 3 cloves
Carrot – Diced 500g
Bechamel 4 ltr
Puff Pastry 1 x 1.5kg
Eggs 1
Milk 25ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 1 tbsp
100 Portions
Diced chicken 4kg
Onion- Diced 1kg
Leeks- Washed and sliced1kg
Garlic – Diced 5 cloves
Carrot – Diced 1kg
Bechamel 8 ltr
Puff Pastry 2 x 1.5kg
Eggs 2
Milk 50ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 2 tbsp
Method
- Defrost pastry safely in a fridge overnight
- Prepare béchamel sauce as per FFT recipe and keep warm
- In a separate heavy bottomed pan, add enough olive oil for frying
- Once hot, add the diced onion, sliced leeks, diced carrots and garlic
- Sweat for 10 minutes on a medium heat, without browning, allowing all of the flavours to marry
- Add the diced chicken, salt and pepper to taste and the mixed herbs
- Continue to cook, stirring regularly until the chicken reaches a core temperature of 75˚C for 30 seconds
- Once this has been achieved add the béchamel sauce into the chicken mixture and cook for a further 10 minutes to allow the flavours to develop
- Beat the eggs and milk together
- Roll out puff pastry to a thickness of 5mm
- Tip mixture evenly into a ceramic baking dish and allow to cool slightly
- Top the mixture with the pastry and crimp the edges with a fork
- Brush the pastry with the egg and milk mixture (this makes it golden and shiny on the top)
- Cook in the oven at 180˚C for around 20-25 minutes or until the pastry is risen and puffed up with a golden glaze on the top
Key Points
Allergens
Wheat, Milk, Eggs
