Chicken, Tarragon and Wild Mushroom Pies (GF)
Makes: 3 Individual Pies (4″ diameter)
As it is National Pie Week I thought I would share our family favourite gluten-free pie recipe which is slightly healthier as it uses less pastry than a traditional pie so the emphasis is all about the filling. Decorate with tiny puff pastry hearts and serve with homemade chunky potato wedges and seasonal greens.
150g / 5oz gluten-free puff pastry
1 dessert spoon olive oil
25g / 1oz butter
4 boneless chicken thighs, roughly chopped
1 medium onion, finely chopped
175g / 6oz wild mushrooms, finely sliced
1 heaped teaspoon fresh tarragon, finely chopped
80ml / 3fl oz white wine
1 tablespoon gluten-free plain flour
50ml / 2fl oz double cream
1 medium egg, beaten
Black pepper, to season
Pre-heat the oven to 220°C / Fan 200°C / 425F / Gas 7
1. Place the olive oil, butter and chicken pieces in a large saucepan and sauté until golden brown. Add the onion and continue to cook until the onions are translucent.
2. Next add the mushrooms, tarragon and white wine and simmer for 5 minutes followed by the flour and allow to thicken. Pour in the double cream and season accordingly.
3. Roll out the pastry to approximately 3mm thick and cut out the miniature heart shapes. Pour the chicken mixture into each 4″ pie dish and decorate with the little puff pastry hearts.
4. Brush the pastry hearts with the beaten egg and place on a baking tray in the oven for 35 minutes or until golden brown and the filling is bubbling away. Serve with homemade chunky potato wedges and seasonal greens.