Web-exclusive - Chicken Pies with Pumpkin Mash |
|
You may wish to serve these homely individual pies as we did with baby carrots, gently sautéed in olive oil with grated fresh ginger and finished with a drizzle of honey.
 |
- ½ medium pumpkin, cut into chunks
- 1 teaspoon butter
- Nutmeg and sea salt
- 2 tablespoons olive oil
- 1 clove garlic, peeled and crushed
- 2 stalks celery, diced
- 1 small onion, diced
- Small handful fresh herbs (eg parsley, thyme), chopped
- 2 boneless, skinless chicken breasts (about 400g)
- 420g can condensed creamy chicken soup
- ½ cup whole kernel corn
- ¼ cup soft breadcrumbs
- 1½ sheets flaky puff pastry
|
Preheat oven to 180°C. Roast pumpkin with skin on until tender, 30-40 minutes. When cool enough to handle, remove skin and mash flesh with butter and nutmeg and salt to taste.
Meanwhile, heat oil in a large saucepan and sauté garlic, celery, onion and herbs until softened. Cut chicken into bite-sized pieces, add to pan and cook until colored. Add soup and corn and simmer 10-15 minutes. Add breadcrumbs, season to taste and set aside 10 minutes to cool.
Cut pastry into 6 squares. Spray or lightly grease 6 large muffin moulds and line with pastry. Divide chicken filling between cases and top with mashed pumpkin. Bake 30-40 minutes until pastry is golden.
Makes 6
|
