Traditional Chicken Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.5 | kg | Chicken thighs, skin on & bone in boneless |
| 15 | g | KNORR PRIMERBA Garlic Paste |
| 150 | g | Streaky bacon rashers |
| 450 | ml | KNORR Paste Bouillon Clear Chicken |
| 5 | pc | Egg hard boiled |
| 5 | g | Parsley chopped |
| 500 | g | Puff pastry |
| 55 | g | Egg (1 egg) Beaten |
Preparation
Advance Preparation
Pre heat an oven to 180ºC (350º) Gas 4. Warm the serving plates. Trim the chicken of excess skin and gristle and remove any rind on the bacon. Thin and flatten the bacon with the back of a palette or kitchen knife.
1. Flavour the chickens with garlic paste and wrap each thigh in half a rasher of streaky bacon and place in a suitable pie dish.
2. Make up the bouillon as per manufacturers instructions using 25g paste to 1ltr of boiling/hot water.
3. Cut the hard boiled eggs into quarters and arrange with the chicken portions, sprinkle with chopped parsley and cover with the clear bouillon
4 Roll out the puff pastry to the desired thickness and use trimmings to act as a layer on the edges. Wet the edges and cover with the pastry, seal and crimp the edges and score the surface criss cross with the point of a vegetable knife, egg wash with the combination of the egg yolks and a little water. Place on a tray and bake in the pre heated oven for 1 hour or until the chicken is thoroughly cooked and the pie crust is golden brown and flaky.
5 Cut the pie in to portions and serve, centre of plate, with potatoes and seasonal vegetables.
