Abigail's chicken & bacon pie

Recipe from: 4/1/2003 12:00:00 AM
Chicken

Ingredients 16
Servings 6
Time

Ingredients

  • 100
    g
    butter
  • 2
    ml
    salt
  • salt and freshly ground black pepper
  • 30
    ml
    fresh rosemary, chopped
  • 250
    ml
    cake flour
  • 100
    g
    smooth herb-flavoured cream cheese
  • 1
    onion
  • 1
    egg yolk and
  • 15
    ml
    milk for brushing
  • 2
    medium-sized chickens
  • 250
    g
    bacon
  • 125
    ml
    dry white wine
  • 30
    ml
    butter
  • Cream cheese pastry
  • 2
    bay leaves
  • 250
    ml
    cream
 

Method

 
Preheat oven to 180 °C.
Place the chickens on a baking tray, and rub with butter, rosemary, salt and pepper.
Roast for an hour or until the juices run clear when pricked in the thigh.
When the chickens are cool, break off the meat into big pieces (try not to shred the meat, as you want to scoop up big pieces of chicken).
Chop the bacon and onion into biggish cubes.
Pour half the chicken juices into a saucepan and heat.
Add the bacon, onions and bay leaves anbd fry until golden.
Add the chicken, cream and wine and heat through.
Spoon the chicken mixture into a pie dish.
Make the pastry by sifting the flour and salt, then rub in the butter until the mixture resembles breadcrumbs.
Mix in the cream cheese until smooth.
Wrap in clingwrap and chill for 30 minutes.
Roll out the pastry to about 4 mm thick and cover the pie with it.
Cut around the edges, leaving a slight overhang.
Use the leftover pastry to decorate: cut out stars, flowers or a big 'C' for chicken.
Beat egg yolk and milk togetehr and brush over the pie.
Bake for 15 minutes or until golden.

Tips and variations
You could make little individual pies in small dishes.
Lay a few slices of hard-boiled egg on top of the filling before covering it with pastry.
Boil up the chicken carcass with peppercorns, carrots and celery. Cool, strain and pour into small containers. Freeze and use as stock when making soups and risottos.
For convenience, buy a good quality, readymade puff pastry for the topping.
Buy a chunk of bacon from the butcher and chop it into cubes, instead of using rashers.
Serve the pie hot with minted peas and baby potatoes.

 

Read more on: poultry  |  bake  |  roast  |  stir-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.