Chicken, Cranberry and Camembert Pies
How to make Chicken, Cranberry and Camembert Pies Recipe - The first time I tasted this Christmas-time combination was at a gourmet pizzeria, then it made its way into a gourmet burger and now it’s become famous in a pie, it was only a matter of time! The Olie Butter Puff Pastry cuts through all the sweetness and creaminess. recipe from Dean Brettschneider
MAKES 4 INDIVIDUAL PIES
PASTRY
1 quantity of Olive Butter Puff Pastry
FILLING
1 tbsp olive oil
1 clove garlic, peeled and finely chopped
350g chicken breast, skinned and diced
50g butter
50g standard plain flour
400ml milk
1 tsp yellow or black mustard seeds
¼ tsp freshly ground black pepper
½ tsp salt
¼ tsp freshly ground nutmeg
1 tsp mixed herbs
8 tsp cranberry sauce
4 good slices of Camembert
GLAZE
1 egg beaten with 2 tbsp water, for egg wash
Method:
Make Olive Butter Puff Pastry the day before and store, wrapped, in the refrigerator. The chicken filling can also be made the day before.
In a frying pan, heat a little olive oil and cook the garlic until soft, then add the diced chicken to cook in its own juices. Drain any excess juices and set aside until the sauce is ready.
Place the butter into a saucepan and melt over a medium heat, then add the flour to the pan. Using a wooden spoon, blend the mixture until a firm paste is formed. Slowly add the milk in small quantities, mixing in each addition thoroughly to prevent lumps from forming. Once all the milk is added, stir in the cooked chicken, mustard seeds, pepper, salt, nutmeg and mixed herbs. Cover and set aside until required.
Divide the pastry into two portions (three-quarters for the bases and one-quarter for the tops). On a lightly floured surface, roll out the larger piece of pastry to a square, approximately 4mm thick. Cut the square into quarters. Line each individual pie dish, ensuring the pastry is firmly pressed against the sides and leaving some hanging over the edge. Roll out the smaller piece of pastry to a square, approximately 3mm thick. Cut the square into quarters, cover with plastic wrap and set aside.
Fill each pastry-lined dish almost up to the top with the chicken filling, then add cranberry sauce and place a slice of Camembert on top.
Wash the edge of the pastry bases with water and place the lids on top. Seal edges and trim off any excess pastry with a sharp knife. Brush the tops with egg wash. Rest for 1–2 hours (or longer) before baking.
Bake in a preheated 220°C oven for 25–30 minutes until goldenbrown in colour. Allow to cool in the dishes for 10 minutes, then remove from the dishes and place on a cooling rack.
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| Chicken, Cranberry and Camembert Pies |
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