It's not often we have much leftover, but sometimes there are offers at the supermarkets you can't refuse. If you find yourself awash with vegetables of any description and you like pickles, Lacto-Fermenting is your friend.
As is usually the case when we have a Chicken, we had left-overs. We've done Curry dishes. We've done Pasta dishes. So we thought a Pie was in order!
Ingredients:-
- Cooked Chicken, cubed
- ½ a stick of Chorizo, cubed
- 1 Onion, chopped
- 1 Leek, cut into rings
- 1 Carrot, diced
- A handful of button Mushrooms, sliced
- Oil and margarine to sauté
- 1 Clove of Garlic, grated
- Salt & Pepper
- Chicken stock. Either DIY stock or from a stock cube
- Italian style grated Cheese
- Pre-rolled puff Pastry
White Sauce Ingredients:-
- Margarine
- Flour
- Milk
- Salt & Pepper
Method:-
For the White Sauce:-
- Melt the margarine in a pan.
- Add the Flour and mix over a low heat into you have a smooth paste.
- Gradually add the Milk a little at a time mixing constantly, until you have a runny constancy.
- Season with a little Salt and Pepper
- Add extra milk if the sauce is too stiff and mix thoroughly.
Build your Pie:-
- Sauté the Vegetables and Chicken in a frying pan with the Oil and Margarine.
- Add the Chicken Stock,add the gated Garlic and simmer for 15 minutes.
- Add the Vegetables and Chicken to the White Sauce in a large pan and mix well.
- Add the Italian style grated Cheese.
- Move the Pie filling to a Pie dish and cover with the pastry. Glaze with a beaten egg if you wish.
- Cook in the oven at 180C until the pastry is golden brown.
