Roast Chicken, Butternut and Bell Pepper Pot Pies
Makes 8 pot pies or 1 large pie
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
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
- Sift the flour and salt together. Cut the butter into small pieces and rub into the flour using your fingertips.
- Add the egg yolk and vinegar and enough water to make a stiff dough.
- Knead the pastry on a floured surface and then roll into a rectangle.
- Fold each outer edge towards the centre, making 3 layers.
- Turn the pastry 180 degrees and roll into a rectangle and fold again.
- Repeat this 4 times. Wrap in cling wrap.
- Place the pastry in the refrigerator for 1 hour to rest.
- Roast the butternut sprinkled with the sugar until soft.
- Heat the oil in a large saucepan over medium heat. Add the onion, garlic and pepper and fry until soft and lightly browned.
- Add the chicken and stir until lightly brown.
- Add the roasted butternut, herbs and seasoning and stir well.
- Stir in the flour and then add the milk and allow to thicken. Set aside.
- Preheat the oven to 200°C
- Roll out the pastry and cut 8 pieces large enough for the lids of the pot pies.
- Divide the filling between the 8 individual pie dishes.
- Carefully place the lid on each pie and press down on the edges.
- Decorate the edge of the pie with half rounds of pastry and brush with egg wash.
- 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