MINI PIES WHICH MEANS MORE PASTRY AND MORE PIES

PIE IS LOVE PIE IS LAW PIE IS EVERYTHING

 

Wahoo what better than a pie, than to make 12 mini pies in a muffin tin so that you get lots more pies on your plate for your dinner.  This is my usual left over roast chicken dinner pie.

 

INGREDIENTS

 

FOR THE PASTRY

450g plain flour

1 tsp salt

100g lard cubed cold

110g butter cubed cold

180ml ice cold water

 

 

Quick and simple to make just place all the ingredients in a large bowl or mixer except the water and mix for a minute or so, you want to keep the lard lumpy as this will give you a flakier pastry.  Add the water and bring together as a ball, wrap in cling film and rest in the fridge for 30 mins before use.

 

INGREDIENTS FOR THE PIE FILLING

 

If you don't have any left over roast chicken and gravy, no worries, just roast off a couple of thighs and legs in a pan with an onion, garlic, bay, carrot and stick of celery, seasoning and some stock, water or white wine, which while cooking will make the gravy.  Remove the meat and strain the gravy and then add some mixed butter and flour (50/50) to thicken the gravy if needed and season with salt and pepper and possible a dash of double cream for some extra velvet richness.

 

400g approx of cooked chicken

Stock gravy from the roast or cooking approx 500ml

Any extra cooking stock is great as gravy for on top of the pie

Salt and pepper

 

Roll out your pastry and fill your mini muffin or Victoria sponge tin with the pastry base's I like to pop the tray back in the fridge for 30 minutes while I roll out and cut out the lids, make the egg wash and assemble the pie filling, then take the muffin tin and fill your pie cases, egg wash the rim and place on your pie lid, egg wash the top and bake for approx 20 minutes for the mini pies until crisp and golden and yummy.

 

ACCOMPANIMENTS FOR THE PIE

This is a very personal and for me depends on what mood I am in, sometimes I want double carbs and really love  creamy buttery mashed potato with extra gravy and another time I love lots of fresh cabbage and greens, and sometimes just the pie will do.