Chicken, Sweet Potato and Stilton Pot Pies
How to make Chicken, Sweet Potato and Stilton Pot Pies Recipe - These comforting pies are creamy, cheesy and packed with hearty sweet potatoes and chicken. Stilton gives a nice balance of flavour, but if you don’t hate Stilton, then a good strong Cheddar will also be one. Serve with green vegetables cooked al dente and lightly seasoned with salt.
MAKES 4 INDIVIDUAL PIES
PASTRY
½ quantity of Black Sesame Seed Short Pastry
FILLING
1 red onion, finely sliced
4 cloves garlic, peeled and finely chopped
3 tbsp olive oil
6 skinless, boneless chicken thighs, cut into medium chunks
salt and pepper, to season
2 tbsp standard plain flour, plus extra for dusting
2 medium golden sweet potatoes, cut into 1cm chunks
2 tsp finely chopped fresh rosemary
¼ cup flat-leaf parsley, finely chopped
400ml chicken stock, hot 60ml cream
150g Stilton, crumbled
GLAZE
1 egg beaten with 1 tbsp water, for egg wash
Method:
Make a full quantity of Black Sesame Seed Short Pastry ahead and rest it as required. Use half and put the rest into the freezer for later use.
Divide the pastry into 4 equal pieces and then, on a lightly floured surface, roll out until slightly larger than the tops of the pie dishes, to approximately 4mm thick. Lightly dust each disc with flour, put between plastic wrap, cover and place in the refrigerator until required.
In a large saucepan over a medium heat, gently fry the onion and garlic in 2 tbsp olive oil until softened, and then remove to a bowl. Season the chicken with salt and pepper, roll in the plain flour, then add to the pan with the remaining olive oil. Increase the heat and fry until golden-brown on all sides.
Return the onion and garlic to the pan along with the sweet potato, rosemary, parsley and chicken stock. Season and simmer for 5 minutes. Remove from the heat, then stir through the cream and Stilton.
Divide the filling equally between 4 × 350ml pie dishes and allow to cool (30 minutes).
Once the filling has cooled, remove the pastry lids from the refrigerator, wet the edges of the pie dishes with water and place a pastry lid on each dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry hanging over the edges.
Brush the tops of the pastry with egg wash then, using a small knife, cut two slits in the top of each to allow steam to escape during baking.
Preheat the oven to 200°C. Put a baking tray in the oven to heat for 10 minutes. Place pies on tray and bake for 20–25 minutes or until the pastry is crisp and golden-brown in colour.
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| Chicken, Sweet Potato and Stilton Pot Pies |
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