I often find myself without much in my fridge and a hunger to create something fabulous and delicious to eat. Countered by my hatred for leaving the house with the sole purpose of grocery shopping, I have to be creative at times. Alright, this isn’t the most creative recipe, but it is insanely delicious and so simple to make.
Opening my fridge, I found a chicken breast, half an onion, a few sad sprigs of thyme, kalamata olives (addicted) and some sour cream. I had been meaning to test out a pastry recipe and this was the perfect opportunity. It could not be simpler:
Sift 450g of plain white flour into a bowl and add some Maldon salt. Melt 170g of butter with 200ml of water and pour this mixture over the flour. Stir until it forms a ball and allow to cool before rolling out and lining a pie tin. For the filling, I fried off some diced onion, chicken and thyme and then finished it off with the sour cream and olives. Season well – I used a ton of freshly cracked black pepper. While the sauce was reducing, I blind baked the base of the pie (I used a smallish tin – roughly 22cm) for about 15 minutes. Pour in the chicken mixture (granted, it wasn’t enough to fill the tin, but hey, it was an experiment), top it with a pastry lid (roughly ‘crimp’ it to the base), brush with egg yolk and bake for another 15 or 20 minutes – until the top is golden.
The pastry is dangerously easy to make and flaky just like a shortcrust. Since then, I’ve also tested out a pork banger and red onion gravy pie; and a spinach, cottage cheese, mushroom and spring onion pie. Give it a bash, fill it with leftovers from your fridge and let me know how it turns out?