A delicious and warming meal for the cooler months from Georgina Hayden.
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves finely chopped
- 3 shallots finely sliced
- 3 sausages preferably Italian
- 350 g skinless and boneless chicken thighs
- 2 pinches dried red chilli flakes
- 1 heaped tbsp plain flour
- 100 ml dry white wine
- 300 ml hot chicken stock
- 20 g parmesan grated
- 3 tbsp creme fraiche
- 2 x 320g packets of rolled shortcrust pastry
- 1 egg beaten
Servings:
Instructions
- Place a large frying pan on a medium-low heat and add the olive oil, garlic and shallots. Sauté for 10-12 minutes, until starting to soften, then squeeze in the meat from the sausages – discarding the skin – and break it up with a wooden spoon. Turn the heat up a little and fry until the meat is browned.
- Slice the chicken into 2½cm chunks and add to the pan along with the chilli flakes and fry for a few more minutes. Season generously with salt and pepper.
- Stir in the flour, then after a minute or two add the wine and bring to the boil until reduced by half. Stir in the hot chicken stock, bring to the boil, then simmer for 10 minutes with the lid on.
- Remove the lid and simmer for a further 5 minutes, until thickened and rich. Leave to one side to cool completely.
- When you are ready to cook the pies, preheat the oven to 200C/180C fan/gas mark 6. Stir the grated Parmesan and crème fraîche into the chicken mixture.
- Unroll the pastry and cut one of the sheets into quarters. Use these to line four individual pie tins ( around 10cm diameter, with a little lip), trimming the pastry to fit, then fill each tin with the cooked filling.
- Quarter the remaining sheet of pastry and trim them to make lids for the pies. Pinch the edges together to crimp. Cut a slit in the top of each pie lid and brush with the beaten egg.
- Place on a tray and bake for 35-40 minutes, until golden all over. Serve with steamed greens and creamy mash.
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