I recently made these tasty chicken, sweet potato and blue cheese pies- there was enough left for a few mini pies to be put in the freezer for lunches as well as 2 pies and a mini pie for us three for tea!
The recipe is from an old issue of delicious magazine. I have a folder that I have built up over a few years with recipes I have collected from various magazines and other sources which prevents me from having to keep piles of magazines around and also is a really useful resource when trying to think of something for tea!
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 4-6 skinless boneless chicken thighs, cut into chunks
- 2 tbsp plain flour, plus extra for dusting
- 3 small sweet potatoes, cut into chunks
- A few sprigs of fresh rosemary, leaves stripped
- 500ml chicken stock, hot
- 150g blue cheese, crumbled
- 4 tbsp double cream
- 450g pack ready-rolled shortcrust pastry
- 1 medium free-range egg, lightly beaten
- Fry the onion and garlic in 2 tbsp olive oil until softened, then remove to a bowl. Season the chicken, roll in the plain flour, then add to the pan with the remaining oil. Increase the heat and fry until golden brown on all sides.
- Return the onion to the pan along with the sweet potatoes, rosemary and hot stock. Season and simmer for 3-5 minutes. Remove from the heat, then stir through the blue cheese and cream.
- Preheat the oven to 200ºC/fan180ºC/gas 6. Divide the filling equally among mini pie dishes and allow to cool.
- Meanwhile, on a lightly floured surface, unroll the pastry and cut into the required number of pieces that are slightly larger than your pie dishes.
- Top each pie dish with a piece of pastry , trimming the excess with a sharp knife and pressing around the edges to seal. Cut out shapes from the trimmings (I used star cutters to shape mine)and use to decorate the pies, sticking them on with beaten egg.
- Make a small incision in the top of each pie, brush with beaten egg, then bake for 25-30 minutes or until golden on top.