I’m not been cooking for nearly a week now, I feeling is bit not right when the kitchen is quiet. Beside there was a time after I cook a supper and had enjoyed it, I just realised the water supply had stopped. I can’t do my washing up, I nearly scream.
I think this is one of the comfort food that I can easily make it. As I always will keep some pastry in freezer, it come in very handy when you need something that.
- 200g plain flour
- Pinch of salt
230g cold unsalted butter, cut into 5mm slices
- 1 lemoon juice
- 5-6 tbsps of ice water
For the chicken filling
- 3 rashers streaky bacon (cut or scissored into 2.5cm / 1 inch strips)
- 1 tsp garlic infused olive oil
- 125 g chestnut mushrooms (sliced into 5mm pieces)
- 250 g chicken thigh fillets (cut into 2.5cm pieces)
- 25 g plain flour
- ½ tsp dried thyme
- 1 tbsp butter
- 300 ml hot chicken stock
- 1 tbsp Marsala
To make the puff pastry
- Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
- Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
- Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
- Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax.
To make the chicken filling
- Preheat the oven to 220°C/gas mark 7/425ºF. In a heavy-based frying pan, fry the streaky bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the streaky bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the streaky bacon-and-mushroom pan before adding the floury chicken and all the flour left in the bag. Stir around with the streaky bacon and mushrooms until the chicken begins to colour.
- Pour in the hot stock and Marsala, stirring to form a sauce, and let this bubble away for about 5 minutes.
- Take two 300ml / 1¼ cup pie-pots (if yours are deeper, don’t worry, there will simply be more space between contents and puff pastry top) and make a pastry rim for each one – by this I mean an approx. 1cm / ½ inch strip curled around the top of each pot. Dampen the edges with a little water to make the pastry stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two pots.
- Dampen the rim of the pastry again and then pop on the lid of each pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around halfway through cooking. Once cooked, they should have puffed up magnificently.