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Chicken, porcini and meatball pies
Chicken, porcini and meatball pies
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Prep Time:
145 minutes
Cook Time:
20 minutes
Total Time:
165 minutes
Elevate weeknight dinners with these amazing chicken pies.
Ingredients:
  • 20g dried porcini mushrooms (see note)
  • 350g pork sausages
  • 15g breadcrumbs
  • 2 tsp fresh thyme
  • 2 tsp lemon zest
  • 30g unsalted butter
  • 1 onion, finely chopped
  • 40.00 ml flour
  • 250ml chicken stock
  • 150ml thickened cream
  • 62.50 ml chopped flat-leaf parsley
  • 600g cooked chicken
  • 4 sheets frozen shortcrust pastry, thawed
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Green salad, to serve
Instructions:
  • Soak the porcini mushrooms in a bowl with 1 cup (250ml) of boiling water for 30 minutes to enhance their flavor and texture.
  • - Preheat your oven to a toasty 200°C. - Get rid of those sausage casings, then thoroughly combine the meat with the breadcrumbs, thyme, zest, salt, and pepper. - Shape the mixture into 16 marble-sized meatballs. - Heat some oil in a large frypan over medium heat, then cook the meatballs, turning occasionally, for 3-4 minutes until they're golden all around. - Take the meatballs out of the pan and let them drain on a paper towel.
  • Lower the heat and introduce butter to the pan. Sauté onion, stirring, until softened for 1-2 minutes, then incorporate flour. Combine porcini soaking liquid with stock in the pan (keeping mushrooms aside) and mix thoroughly. Let it simmer for 5 minutes to slightly thicken. Pour in cream and cook for an additional 2 minutes. Season and fold in parsley. Chop reserved mushrooms and add to the pan with meatballs and chicken. Take off the heat and let it cool.
  • Prepare 8 Texas muffin pan holes or eight 3/4 cup (185ml) individual pie dishes by greasing them. Cut 8 shortcrust pastry rounds (12cm) and 8 puff pastry rounds (10cm), saving some puff pastry for decoration. Gently fit shortcrust pastry into pans, fill with cooled mixture, and cover with puff pastry rounds, sealing the edges. Optionally use reserved puff pastry for decoration. Brush the tops with egg wash and bake for 20 minutes until golden and puffed.
  • Allow the pies to cool in the pan for 5 minutes before serving alongside a fresh green salad.

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