Bit of a change today, something savoury, I do have a sweet tooth though, as you can tell lol.
Make pastry from this link: shortcrust pastry
Grease and line 4 pie dishes with pastry.
To make filling:
Saute some halved button mushrooms, then add cooked diced chicken, stir in a little chicken stock, and simmer for a couple minutes.
Add 1 dessert spoon of plain flour, stir in till cooked through.
Then add a little milk at a time, stirring continuously until thickens to a sauce, cook for one minute, if it gets too thick, stir in a little more of the chicken stock.
Divide mixture between the 4 pastry cases, then roll out pastry and cut tops for pies, seal edges and brush with beaten egg.
Bake in oven Gas 6, until golden brown.
Enjoy!
This is a lovely light pastry that I use for all my pies and flans etc, I know some people like use plain flour, but I personally think it makes it a quite hard pastry, so here goes..
8oz SR Flour
4oz Margarine ( straight from the fridge)
1/2 tsp salt
cold water
Put flour and salt into large bowl, then add margarine, and cut into smaller lumps.
Rub together until resembles breadcrumbs.
Add cold water a little at a time until pastry combines (do not knead)
Wrap in cling film and place in fridge for later use, can be kept for several days.
Let me know if you try this version of pastry.
Thanks :)
