Name: Chicken pie with bacon, cider and mustard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 2 chicken skinned and deboned thighs; 1/2 red onion chopped; 4 bacon rashers, roughly chopped; 1 garlic cloves, chopped; 1/2 tsp dried thyme; 100 ml cider; salt; freshly ground black pepper; 1 puff pastry thawed; 2 tsp parmesan cheese grated; 2 ramekins; or 1 small, shallow oven-proof dish; 2 tsp Dijon mustard

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Ingredients (12)

2	chicken — skinned and deboned thighs
1/2	red onion — chopped
4	bacon — rashers, roughly chopped
1	garlic — cloves, chopped
1/2 tsp	dried thyme
100 ml	cider
	salt
	freshly ground black pepper
1	puff pastry — thawed
2 tsp	parmesan cheese — grated
	2 ramekins; or 1 small, shallow oven-proof dish
2 tsp	Dijon mustard

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Method:

Pre-heat oven to 180°C. On the stove top in a small pot, heat the olive oil and fry the chicken pieces for 4-5 minutes, until golden. Remove and set aside on a small plate.

Add in the red onion, bacon and garlic and fry for 3-4 minutes; add in the thyme, cider and cooked chicken pieces. Season with salt and pepper, simmer for 2-3 minutes and remove from the heat.

Pour contents into your ramekins; cut out a rough puff pastry ‘lid’ that’s larger than the ramekin; use a fork to make a few holes in the pastry to allow steam to escape during cooking; place atop ramekin; trim the edges with kitchen scissors; use a fork to press down the edges and brush lightly with lightly beaten egg yolk, or milk (adds extra glossiness when cooking). Sprinkle over the grated Parmesan and a generous grinding of black pepper before placing in the oven.

Place on the middle rack of the oven and bake at 180°C for 12-15 minutes or until the pastry is golden.

Chef’s notes:

These can be made a day or two in advance and refrigerated, without the last step of baking. Then bake at 180°C as per instructions just before serving.

I would serve these with mashed sweet potato or fluffy regular mash with a heaped tsp of pesto mixed through, and probably good old cheerful green peas!

View the step by step guide here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.