flour, for dusting bench
2 sheets savoury short-crust pastry
drizzle olive oil
knob *hax butter (garlic, chilli and herb)
1½ cups chopped mushrooms
2 cups chopped cooked chicken
1 cup peas
2 tbsp flour
500ml chicken stock
2 tbsp Dijon mustard
milk, to assemble pies
Ingredients provided by:
To make pie cases, dust bench with flour and roll pastry sheets to about 3mm thickness. Cut 4 bottoms from first pastry sheet to fit and line 4 x pie tins (or make 1 large pie). With the other pastry sheet, cut 4 tops (or again, use 1 large).
Preheat oven to 200°C
Place oil and butter in a saucepan, when bubbling add thyme and mushrooms. Cook until soft and glossy, about 5 minutes.
Add chicken and peas and stir well. Sprinkle in flour and cook for 1–2 minutes more. Increase heat and slowly pour in stock. Simmer until thick then remove from heat. Add yogurt and mustard, mix well then allow to cool for 5 minutes.
Divide mixture among pie cases. Paint pie edges with a little milk then pop the tops on. Bake pies until golden, about 20 minutes.
- If you like a little heat, add 1 tbsp *Hax Masala Spice Mash Up when cooking mushrooms and leave out Dijon at the end.
- Sour cream is a lovely alternative to yogurt in this recipe.
Wine Match: Waipara Hills Chardonnay 2016
Chicken, pies mustard perfect match with Chardonay