My 1st FoodBlogSwap: Chicken Pies
There is an initiative going on here in the Dutch Foodbloggers community called the Foodblog Swap: on a monthly basis blogs swap recipes. You can find all recipes cooked on the foodblogswap board on Pinterest too.
Its the first time that I am doing something like this and I was assigned to the blog of
Ageeth eet en kookt. It took me quite a while before I knew what I would be cooking? Would I be making the “oven roasted zucchini and marinated beef” or would I be baking a cake from her recipe list. I chose to make the “Donna Hay chicken pies recipe” from her “Fast Fresh and Simple” cookbook. Its funny, because we have the cook book “Donna Hay: simple dinners”, but I never cook from it. This recipe triggered me to have a look at it again and I saw some more yummy things I can cook on a short term so stay tuned.
The pies were nice and fresh. We had 2 per person accompanied with a simple salad. I think its ideal for a lunch or as a little treat, but then you should make your pies smaller.
As I am Surinamese, I gave the pies a little twist, compared to the way the recipe says you should make them folding wise. I also gave the filling a whisk in the foodprocessor, as I do not like lumps in my food. I started with the chicken, sour cream, mustard, lemon zest and after whisking on medium speed I added the chopped basil.
The filling is something I am going to experiment with next. Me and the BF were thinking Goats cheese, pine nuts and red sautéed onions. Do you guys have any ideas on nice combos?
Chicken Pies – by Donna Hay
320gr grilled chicken breast – chopped into 1 cm cubes (you can by smoked chicken breast to speed up time)
180 gr sour cream
2 TBsp basil – chopped
1 tsp lemon zest
2 tsp Dijon mustard
sea salt and ground black pepper
4 x 200 gr of store bought puff pastry, thawed
1 egg lightly beaten
Make sure your oven is heated to 180°C .
In a bowl, combine chicken, sour cream, basil, lemon rind, mustard, salt and pepper.
Cut 2 rectangles from 10×15 cm from your pastry dough and put them on a baking tray with non sticking baking paper.
You now place the filling in the centre of the pastry dough and brush the edges of the dough with the egg mixture.
Take the rest of the pastry dough and cut to cover the filling. Be sure to gently press the edges so your pie will not pop open while baking.
Use the remaining egg mixture to baste the top of the pastry dough.
Bake for at least 25 minutes until golden brown and crispy.
In this video Donna demonstrates making the recipe. Easy peasy does it 😉
I thought I’d do a little variation on tis recipe and make it snack sized pies. So instead of working with rectangles I folded them as little round buns. I thought you can also add a little bit of bacon to the chicken mixture. Will try that next time.
Thanks Ageeth for your recipe, nice snack for in between or when your having unexpected visitors.