Tag Archives: stuffing

Chicken and Mushroom Pie with Sage and Onion Stuffing Pastry

This is a lovely, filling chicken pie – an ideal weekday family supper that uses up the leftover chicken from Sunday lunch. You could make your own pastry and you could also make your own stuffing but leaving the recipe this way, means it’s quite effortless and really scrummy: perfect comfort food for a chilly winter’s evening.

Question: what else can I stuff into pastry toppings……? Time will tell, I’m sure!!!

Serves 4 – 6

 

What you need…

1 x 1 litre pie dish, buttered

for the stuffing

1 x 110g pack sage and onion stuffing mix

Knob of butter

Small handful fresh sage leaves, chopped

8 walnut halves, chopped

for the filling

200ml hot water from the kettle

1 chicken stockpot (I use Knorr)

100g butter

1 onion, sliced thinly

50g plain flour, plus extra for dusting

125ml single cream

500-600g cooked chicken (about 4 chicken breasts) chunked into bite-sized pieces

200g mushrooms, washed and sliced

2 tablespoons fresh parsley, chopped

320g ready-rolled puff pastry

1 egg, beaten

Sea salt and black pepper

What to do…

Preheat your oven to 190°c / 375°f / gas 5.

Make the stuffing as per the instructions and then stir in the butter, sage leaves and walnut halves until they’re evenly incorporated. Set aside to cool.

Make up chicken stock by using a balloon whisk to help dissolve the stockpot into the hot water. Set aside.

Now to the filling: melt the butter in a large saucepan over a moderate heat, add the onion and cook for 10 minutes until soft.

Mix in the flour and then add the stock and cream. Bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the chicken chunks, mushrooms and parsley and season with salt and pepper. Transfer to your pie dish and set aside.

On a lightly floured surface, roll out the pastry so that it is double the size of your pie dish. Spread the cooled stuffing over half of the pastry, folding the other half over the top of it so that you have a layer of stuffing in the middle. Roll out again so that it’s just a little bigger than your pie dish.

Brush the rim of your pie dish with beaten egg and then place the pastry over the pie. Fork the edges and make a hole in the middle to allow the cooking steam to escape. Trim off any excess pastry from around the sides. Brush the pastry with beaten egg and pop in the oven for 35 minutes and until the pastry is a rich, golden brown.

Serve your wonderful pie just by itself, with gravy or naughty potatoes. I don’t think any healthy greenery should be added to the plate – this is comfort food after all!

Inspired by…

Lisa Faulkner

How easy…

Very easy and relaxing to make.

Scrumptious Christmas Stuffing

I made this for the first time last year, but it was for our actual Christmas lunch and I figured it would be a bit pointless blogging it after the effect. But so very, very luscious was this stuffing that I vowed to blog it this year. Duly, I made the stuffing last week, freezing all but a single portion which I figured I’d cook with Sunday lunch so that I could photograph it. All good planning but then I forgot about my little portion of stuffing and burnt the edges – no way was I going to photograph that so you’ve got this image instead: not remotely relevant I know! Back to the recipe: I know it works because I did it last year and I would urge you to take the time to give it a go: make this stuffing and you’ll never buy the packet stuff again – it’s sooooo very yummy: juicy and succulent inside; crispy on the outside; delicious throughout! And, like I said, you can freeze it raw and just defrost it Christmas morning! Merry Christmas! (from the beach!!!)

What you need…

50g stale bread, roughly chunked

2 large onions, peeled and quartered

200g vac-packed chestnuts

1 kg shoulder of pork, trimmed and chunked

A large handful of sage, leaves picked

3 rashers of smoked streaky bacon, roughly chopped

Sea salt and black pepper

1 whole nutmeg, freshly grated

Zest of ½ lemon

Zest of ¼ orange

What to do…

If you’re preparing the stuffing to cook the same day, preheat your oven to 190°c / 375°f / gas 5.

Tip the bread into your food processor (with the blade fitted) and whizz to create breadcrumbs. Tip them out of the food processor and into a large mixing bowl.

Tip the onions into your food processor and whizz until finely chopped. Add them to the bowl.

Tip the chestnuts into the food processor and whizz into little chunks. You guessed it: add them to the bowl.

Into your food processor now add the pork, sage, bacon and season well with the salt and pepper. Add in the nutmeg as well as the lemon and orange zest and pulse the whole lot until you have some chunky stuffing and some mushy – it doesn’t take long.

Tip the pork mixture into the bowl with the other ingredients. With your hands, scrunch the whole lot together to make sure that all the ingredients are well mixed.

Divide into 2: half for inside your bird and the other half to be cooked in an oven-to-tableware baking dish. Wodge the stuffing firmly into the dish and then pop in the oven to cook for 50 minutes or so until bubbling and crispy.

Inspired by…

Jamie Oliver

How easy…

A festive whizz I’d say!!!