This delicious dish comes from our latest anniversary recipe book and was submitted by grower David Hinchliff of Newhouse Farm. Perfect pastry with a flavour-packed chicken and JAZZ™ apple filling is a guaranteed people please so be sure to give it a pie this month.
Ingredients
- 2 JAZZ™ apples, cored and cut in to wedges
- 250g cooked chicken (leftover roast chicken works perfectly)
- 1 carrot, finely diced
- 1 leek, finely diced
- 1 stalk of celery, finely diced
- 2 potatoes, finely diced
- 300ml chicken stock
- 300g puff pastry
- 50g corn flour
- Salt & pepper
- Knob of butter
Method
- Cook down the carrots, apple, leek, celery and potato in a knob of butter on a low heat until soft. Around 15-20 mins.
- Add the leftover chicken, the stock and following the packet instructions, mix the cornflour with water and add to the mix.
- Stir and combine well.
- Take some puff pastry and cut out a piece that is approx. 10cm by 15 cm. Make it into a cone and place the pointy end of the cone into the muffin mould. Press the pastry into the mould to form the bottom and sides of the pie. Then cut out lids with the remaining pastry.
- Fill the pots with the pie filling and place the lids on using a little egg yolk to stick.
- Apply egg yolk to the rest of the pies. Don’t worry if a little filling escapes from the top during the cooking – that’s part of the charm.
- Bake in the oven for 25 mins at 180C or until golden brown.
