Hello hungry peoples,
As Aussies we are legally required to like a good pie. Pies are perfect vessels for using up leftovers but occasionally I put some extra effort in and make a filling specifically for a pie. This is one of my favourites that I have been making for years. Chicken, mushroom and leek are meant to be together and the addition of a creamy white sauce with fetta makes it even better. I also like to use two different kinds of pastry, a shortcrust for the base and a puff pastry for the top. This produces a lovely biscuity “short” bottom and a puffed up flakey top. Given there is some work with the filling and you are using two types of pastry I would just use store bought. Honestly who has the time.
- 500g chicken thighs
- 1 leek
- 200g mushrooms
- 2 cups milk
- 100g fetta
- 2 sheets shortcrust pastry
- 2 sheets puff pastry
- 1/4 cup white wine
- 1 egg
- 2 tbsp plain flour
- 2 tbsp butter
Tools: pie pan
- Preheat your oven to 180 °C.
- Put your pastry sheets on the counter so they can defrost.
- Melt a little butter in the microwave and using a pastry brush, grease your pie pan. I like to also use muffin pans to make mini pies for the kids. They are adorable.
- Moving onto the filling. Dice your mushrooms, leek and fetta. Remember these are pies so you don’t want giant chunks of anything. Cut your chicken thighs into smallish chunks.
- Pan fry the mushrooms and leek in a little butter and olive oil in a pan on medium heat until nicely browned. Remove from pan.
- Add more butter and oil if needed and fry your chicken until golden brown and cooked through.
- While this is happening make your white sauce (also known as bechamel). Melt you 2 tbsp of butter until bubbly in a pot on medium heat. Add 2 tbsp of plain flour. Mix so there are no lumps. Once the two are incorporated add a bit of the milk to form a paste.
- Once this is well mixed add another cup of milk and mix. Finally add the remainder of the milk and whisk occasionally as the sauce thickens.
- Take it off the heat and mix the fetta in.
- Once the chicken is cooked through deglaze the pan with a little white wine.
- Add the vegetables and then pour the bechamel in. Give everything a stir and take it off the heat.
- By now your pastry has defrosted. Cut the sheets into quarters.
- Put a shortcrust quarter in each depression and push it in. There will be some overhang. This is OK.
- Put a generous amount of filling in the pie (about 3/4 cup full).
- Quarter your puff pastry and lie it on top. I try to position the two quarters so that the corners alternate.
- Role the overhanging edges up, towards the centre of the pie, pinching and forming a ridge around it.
- Cut a little X into the centre of your pie. This allows some of the heat and steam to escape during cooking.
- Crack open the egg into a cup, whisk it and use a pastry brush to baste the pies. I never used to bother with this step but it makes the most beautiful golden crust so it is worth it.
- Bake for about 20 minutes (until the pastry is cooked). That’s it, you’re done!
p.s. You can blind bake the shortcrust base which will produce a nicely cooked bottom but it is super hassles.
Difficulty: Easy to medium