Ordinarily, I’m not really big on the whole concealing vegetables thing, kids have likes and dislikes just like adults and I’d like to think that I nurture their palates not control them. In this case, I have one child who doesn’t like mushrooms but the rest of us do – so majority rules. Mushrooms were blitzed into unrecognisable tiny pieces which inadvertently thickened the sauce beautifully. Turns out it’s the idea of mushrooms that Ruby doesn’t like, not the taste, as the pies were a big winner, especially the puff pastry hats.
Chicken & Mushroom Pies Makes 4
6 chicken thighs (diced into small pieces) 1 tbs plain flour Salt & pepper 2 tbs olive oil 1 onion, halved and thinly sliced 2 garlic cloves, finely chopped 200g swiss brown mushrooms, finely chopped in a food processor 250mls chicken stock 1 tbs sour cream 1 handful of spinach leaves Puff pastry 1 egg, beaten (for egg wash)
Dust the chicken pieces with the flour and season well with salt and pepper.
Heat a deep heavy based saucepan and add the olive oil. Cook the chicken in batches until they are a deep golden brown colour.
Remove the pan leaving as many juices as you can in the pan.
Add the onion, and garlic and cook gently for a few minutes until soft.
Add the mushrooms and stir, adding more olive oil if needed. Saute for a few minutes then add the chicken, stock and the sour cream and simmer for 15 – 20 minutes until the sauce has reduced and starts to thicken.
Add the spinach and continue cooking until it starts to wilt. Take the mixture of the heat and let it cool.
If you have time refrigerate the mix before assembling the pies.
Heat the oven to 200C and line a baking tray with greaseproof paper.
Grease 4 ramekins with butter.
Spoon the chicken mix into the ramekins and place in the oven.
Cut out 4 circles of puff pastry (same size as your ramekins) baste with egg and bake for 10 – 20 minutes until golden and puffed up.
Take out the pastry and the pies and place the pastry on top of each ramekin.