Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Mini Chicken Pies

Posted by Bee & John on October 23, 2012 at 7:15 PM

Mini Chicken Pies

 

Fist of all... do they have to be mini - of course not! make a larger one, less pastry needed and less fiddly

 

Ingredients:

 

  • For 12 mini ones - you will need a double batch of Rough Puff Pastry from the Everyday Cookbook, for one larger pie you will only need one - hints and method here
  • 1/2 large onion or one small one - quartered
  • 1 garlic clove
  • 1 leek - chopped
  • 25g of oil
  • 500g of chicken (breast or thigh) chopped into small cubes
  • 100g of white wine
  • 1 heaped tablespoon of Thermomix concentrated veggie or chicken stock
  • 100g of water
  • 1 heaped tablespoon of flour
  • 1 teaspoon of mustard
  • seasoning and herbs to taste
  • Also - Finely chopped veggies

 

 

 

How much veggies?? depends on how many veggies you want to use, I used about 300g

What veggies? Whatever you have in your fridge that you need to use up - I had mushrooms, asparagas, broccoli, chick peas (was anticipating adding frozen peas and corn but didn't realise I had used them all, so my frozen bag of ready cooked chick peas cooled the mixture down just the same), capsicum, carrot.

 

Method

 

NOTE: 1) if you have hard veggies, you can chop them in the thermomix now and set aside

             2) the oven needs to be HOT - don't forget to warm it before the pies go in

 

 

  • Pop the garlic, onion and leek into TM bowl and chop on speed 7 for about 5 seconds.
  • Scrape down and add the oil
  • saute on 100oC for 3 minutes on speed 1
  • add the chicken and cook on REVERSE for 5 minutes on 100oC, speed 1

 

 

IN THE MEAN TIME....

Chop your veggies into small pieces - NOTE: these will not cook with the chicken in the Thermomix but in the pie while baking so cut the harder veggies into quite small pieces. Besides - you don't want huge chunks in your mini pies.

 

  • Pop the veggies into a LARGE bowl.
  • When the chicken is cooked, add to the veggies and pop the TM bowl back into the cradle.
  • Add the remaining ingredients and cook on 100oC for 5 minutes, speed 4, or until nice and REALLY thick. Pour into the chick/veggie mix and stir well.
  • WHEN THE MIXTURE IS COLD - make up the little (or large) pies.
    • I used a shallow baking tray with holes about the size of the pies you see below - I would make life a bit easier by adding a little circle of backing paper underneath so they come out easy
  • Brush a little milk on top and sprinkle with poppy seeds - don't forget to cut a few little holes in the pastry to allow the steam to escape.
  • cook for 30 minutes on 220oC, or until nice and golden brown




 

 

 

 

 

 

 

 

Categories: Mains, Easy Specialties, My own Recipes

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