Spanish Chicken Pie

How to make Spanish Chicken Pie Recipe - The suet in this pie adds a touch of old world pastry-making technique. It made the most tender, delicate pastry when combined with self-raising our. I like to serve this pie with rice and buttered spinach or a potato salad with cold French beans tossed in inaigrette. From Dean Brettschneider

MAKES A LARGE PIE, SERVING 6 PEOPLE

PASTRY:
100g prepared suet (available in the supermarket and normally blended with flour) or margarine
200g self-raising flour
4 tbsp white wine
large pinch of salt

FILLING:
8 chicken thighs on the bone
salt and freshly ground pepper
2 tbsp olive oil
knob of butter
2 small red onions, chopped
2 stalks celery, chopped
2 red capsicums, cored, deseeded and sliced
1 fennel bulb, sliced
8 cloves garlic, peeled and chopped
good pinch of saffron
2 tsp paprika
1 large glass red wine, about 300ml
1 × 400g can plum tomatoes

GLAZE:
1 egg, beaten, for egg wash

Method:
Make the pastry by mixing the suet or margarine, flour, white wine and salt together in a large bowl until a soft dough forms. Add a little more flour if the dough is sticky, or wine if it is too dry. Knead the dough for a couple of minutes until it becomes smooth and a little elastic. Cover with plastic wrap and allow to chill in the refrigerator.

Season the chicken with salt and pepper. Heat the oil in a large saucepan and fry the chicken pieces until they are slightly brown. Remove from the saucepan and set aside. Add the butter to the saucepan and stir in the onion, celery, capsicum and fennel. Leave them to stew gently for 15 minutes, stirring occasionally and checking
that they do not burn or stick to the pan. Mix in the garlic, saffron and paprika. After 2 minutes, pour in the red wine and tomatoes. Season with a pinch of salt and a few grinds of black pepper.

Return the chicken to the saucepan and simmer for 30 minutes, stirring from time to time to make sure it does not stick. Allow the mixture to cool, then take the chicken pieces out of the sauce.

Pull the chicken meat from the bones with your fingers, discarding the skin and bones. Cut the meat into bite-sized pieces and stir it back into the sauce. Season the mixture to taste. Pour it into a pie dish and set aside to cool slightly.

Roll out the pastry so that it will cover the pie dish. Brush the rim of the dish with a little beaten egg and place the pastry over the pie. Trim the edges, putting aside any trimmings, and brush the top of the pastry with a little egg. Press the edges down using the tines of a fork.

Cut pastry shapes from the extra pastry and decorate the top of the pie. Cut a hole in the top to let steam escape and brush all over with the rest of the egg.

Bake in a preheated 220°C oven for 40 minutes. Check after 15 minutes. If the pastry is turning golden, cover with aluminium foil and continue baking.

Spanish Chicken Pie

Mince and Cheese Pies

How to make Mince and Cheese Pies Recipe - This Kiwi classic is an all-time bestseller across the nation. Use a strong, full, mature Cheddar for a bold cheese 􀃆a􀁞our. The commercial ones often have a runny pumpable cheese sauce I can only imagine what’s in it to make it like that! From: Dean Brettschneider

MAKES 4 INDIVIDUAL LUNCH-SIZE PIES

PASTRY:
1 quantity of Butter Puff Pastry

FILLING:
1 tbsp olive oil
1 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
500g lean beef mince
30g standard plain flour
175ml beef stock, ready-made is fine
125ml lager beer
2 tbsp tomato purée or paste
1 tbsp Vegemite or Marmite (optional)
1 tsp balsamic vinegar
¼ tsp mixed herbs
salt and pepper, to taste
200g tasty cheese or Cheddar, grated
1 egg beaten with 2 tbsp water, for egg wash
2 tbsp black or white sesame
seeds for the topping

Method:
Make Butter Puff Pastry the day before and store wrapped in the refrigerator. Cut off a quarter of the pastry block and set it aside for the pie lids. 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 of the dishes. 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.

Heat the oil and butter in a large frying pan, then add the onion and garlic and cook until the onion is golden. Add the beef mince and cook until well browned, stirring occasionally to prevent large lumps of meat forming. Stir in the flour and cook for approximately 30 seconds. Gradually add the beef stock and beer, then bring to the boil. Add the tomato purée or paste and Vegemite or Marmite (if using), balsamic vinegar, mixed herbs, and salt and pepper to taste. Lower the heat and simmer gently for 10 minutes, then remove from the heat and allow to cool.

Fill each pastry-lined dish almost up to the top with the mince filling, then add a small handful of grated tasty cheese or Cheddar.

Brush 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 of the pastry with egg wash and sprinkle with sesame seeds. Rest for 1–2 hours (or longer) before baking.

Bake in a preheated 220°C oven for 25–30 minutes or until pastry is crisp and golden-brown in colour. Allow to cool in the dishes for 10 minutes, then remove from dishes and place on a cooling rack.

Serve with your favourite tomato sauce and a crisp green salad or bowl of French fries.

Mince and Cheese Pies