Chicken, bacon and mushroom pies
|5 pieces||Streaky bacon, chopped|
|1||Onion, finely chopped|
|600 g||Boneless chicken thighs|
|250 g||Brown mushrooms, sliced|
|½ cup||White wine|
|2 cups||Chicken stock|
|1 Tbsp||Fresh thyme, leaves|
|1 to taste||Salt & freshly ground pepper|
|1 Tbsp||Flour, or 2 tbsp|
|4 sheets||Butter puff pastry|
|1||Egg, yolk, lightly whisked|
- Heat oil in frying pan and cook bacon, mushroom and onion until onion is tender. Add chicken to the pan and cook until golden.
- Pour over white wine and allow to boil and reduce by half. Add chicken stock, thyme and season with salt and pepper. Gently simmer until chicken is thoroughly cooked and sauce has reduced. Thicken as needed with flour mixed in cold water, ensuring the sauce is not too runny for a pie.
- Remove chicken mixture from heat, transfer to a shallow dish and refrigerate until completely cold.
- Preheat oven to 200 degC. Line 5 pie dishes (approximately 1 1/4-cup capacity) with puff pastry. Spoon in cooled filling and top with pastry, seal edges well and prick the top with a fork or sharp knife. Brush pastry with egg yolk and cook for 20 minutes until pastry is puffed and golden.