Roast Chicken, Butternut and Bell Pepper Pot Pies

Makes 8 pot pies or 1 large pie

Ingredients: 

Pastry:

500 ml (2 cups) cake wheat flour

3 ml (½ t) salt

250g butter, cold

1 extra large egg yolk

10 ml (2 t) white vinegar

Water, chilled

 

Filling:

500 ml (2 cups) butternut cubed.

30 ml (2 T) Huletts Yellow Sugar

30 ml (2 T) sunflower oil

1 onion, finely chopped

2 cloves garlic, crushed

1 large red bell pepper, seeded and thinly sliced

4 skinless chicken breast fillets, cut into cubes

5 ml (1 t) Italian herbs

Salt and pepper to taste

60 ml (4 T) cake wheat flour

375 ml (1 ½ cups) full cream milk

 

1 egg beaten, for glazing the pastry

Method: 

Pastry:

  1. Sift the flour and salt together. Cut the butter into small pieces and rub into the flour using your fingertips.
  2. Add the egg yolk and vinegar and enough water to make a stiff dough.
  3. Knead the pastry on a floured surface and then roll into a rectangle.
  4. Fold each outer edge towards the centre, making 3 layers.
  5. Turn the pastry 180 degrees and roll into a rectangle and fold again.
  6. Repeat this 4 times. Wrap in cling wrap.
  7. Place the pastry in the refrigerator for 1 hour to rest.

 

Filling:

  1. Roast the butternut sprinkled with the sugar until soft.
  2. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and pepper and fry until soft and lightly browned.
  3. Add the chicken and stir until lightly brown.
  4. Add the roasted butternut, herbs and seasoning and stir well.
  5. Stir in the flour and then add the milk and allow to thicken. Set aside.

 

To Assemble

  1. Preheat the oven to 200°C
  2. Roll out the pastry and cut 8 pieces large enough for the lids of the pot pies.
  3. Divide the filling between the 8 individual pie dishes.
  4. Carefully place the lid on each pie and press down on the edges.
  5. Decorate the edge of the pie with half rounds of pastry and brush with egg wash.
  6. Bake until the pastry is golden brown.

Hint: Excess pastry and filling freezes well. The butternut and red pepper may be replaced with vegetables of your choice. The unbaked pies also freeze well.

Reviewed by S. Lake-Piek 14.11.2018