How about a take on a pie from overseas to celebrate British Pie Week? Great British Chefs blogger, Rosana McPhee from Hot & Chilli kindly shares her recipe for a version of chicken, leek & bacon pie based on 'empadinhas'. See the recipe here...
Chicken Bacon & Palm Heart Pie
Photgraphy & Blog Post by Rosana McPhee
'Empadinhas' are small individual pies served as snacks with drinks in bars, as street food and at parties in Brazil. They can be filled with prawns or chicken, or palm hearts or vegetarian mix.
This version is chicken, bacon and palm hearts, a twist on the traditional British chicken, bacon and leek pie.
You will need:
Food processor or deep bowl
Pie dish – 20cm dia
300g plain flour
pinch of salt
150g butter, cubed and very cold
45-55ml cold water (about 4 to 5 tbsp)
Method for the pastry:
1. Place the flour and salt in a large bowl and add the cubes of very cold butter.
2. Working very quickly use your fingertips to rub the cold butter into the flour until you have a mixture that resembles coarse breadcrumbs. Add water to bind. Alternatively, you can use the food processor: put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Add enough water to bind the mixture.
3. It should look and feel smooth and not too wet or sticky.
4. Wrap the dough in clingfilm and chill for 30 minutes before using.
250 gr of chicken cooked and shredded
100 gr of cubed streak bacon
2 onions, minced
2 cloves garlic, minced
1 tsp vegetable oil
4 tomatoes, diced, deseeded and peeled
100ml milk plus
50ml of cream
2 tbsp. cornstarch
Handful of thyme chopped
2 bay leaves
Spring onion sliced
1 can heart of palm, chopped
Saute the onions, garlic, tomato, streak bacon for 10 mins and then add the chicken and palm hearts chopped and cook for a further 15 minutes.
Add milk, cream and cornstarch and heat until thickened. Add thyme, spring onions sliced, bay leaves, olives, salt and black pepper. Let it cool completely.
In the meantime, divide the pastry in two. Open half of the pastry dough on a lightly floured dusted surface to prevent from sticking to the surface.
Cover the bottom of the pie mould, add the cold filling and top the pie with the other half of the pastry. Brush crust with yolk of 1 yolk egg beaten, twice to give it a good shine. Bake 30 minutes at 350 degrees or until it’s done.
Small individual versions of the pies can also be served as snacks.
What are some of your favourite pies to serve at parties? Do you prefer to make individual pies or a large one and cut into slices? We’re discussing this over on Great British Chefs Facebook page.
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