Preparation Time: 30 minutes
Baking Time: 45 minutes
Makes: 2 pies
Ingredients
Filling
- 400 gm boneless chicken breast, cut into small pieces
- 250 gm fresh button mushrooms, thinly sliced
- 2 cloves garlic, chopped
- 2 large carrots, cubed
- 3 potatoes, cubed
- 250 gm frozen spinach, thawed
- 200 ml cream
- ½ tbsp black pepper
- 2 tbsp cornflour
- 2 tbsp olive oil
- 2 tsp oregano
- 2 bay leaves
- 1 tsp rosemary
- 8 bacon rashers (optional)
Pastry
- 2 sheets Pampas puff pastry
- 2 sheets Pampas shortcrust pastry
- 1 egg
Method
- Preheat the oven to 220°C.
- Line the bottom of 9″ pie dish with shortcrust pastry. Trim the edges.
- Bake blind* for 20 minutes. Remove paper and let cool.
- Mix 1 tbsp corn flour with pepper and salt. Add in the chicken and coat well. Set aside.
- Heat oil, add in garlic, oregano, bay leaves and rosemary and fry lightly until fragrant.
- Add in the chicken and fry until brown.
- Add in the bacon (if you’re including it) and fry well.
- Add in the mushrooms and fry until tender.
- Add in potatoes and carrots, and simmer.
- Add in cream. Mix well and simmer uncovered.
- Add in spinach and mix well.
- Mix 1 tbsp cornflour with a little water to form a paste. Add into the chicken mixture.
- Once it thickens, allow it to cool. Then fill it into the shell.
- Cover with top of the pie with a sheet of puff pastry. Moisten the edges of pastry with water and press down firmly.
- Trim the sides, cutting upwards. This prevents the pastry from separating while baking.
- Using the leftover pastry to decorate the top of the pie.
- Lightly beat the egg and brush top and edges of pie.
- Bake for about 25 minutes or until the pie has risen and is golden brown.
Food Notes
- Baking blind means covering the pastry with baking parchment / greaseproof paper and filling the shell with rice or beans to prevent the pastry from rising. Baking blind ensures that the bottom layer stays firm and doesn’t get soggy once the filling is put in.