A quick sour cream, mustard and lemon mix makes for an easy alternative to the white sauce often used in chicken pies.
- 2 cups (320 g) coarsely chopped cooked chicken
- ¾ cup (180 g) sour cream
- 2 tbsp chopped basil leaves
- 1 tsp finely grated lemon rind
- 2 tsp Dijon mustard
- sea salt and cracked black pepper
- 4 200 g sheets store-bought butter puff pastry, thawed
- 1 egg, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C (350°F).
2. Combine the chicken, sour cream, basil, lemon rind, mustard, salt and pepper.
3. Cut 2 x 15 cm x 10 cm rectangles from the pastry and place on a baking tray lined with non-stick baking paper. Spoon the filling into the centre of the pastry. Brush just inside the edge of the pastry with the egg. Cut 2 x 18 cm x 12 cm rectangles from the remaining pastry and place over the filling. Gently press the edges together to seal. Brush the tops of the pies with the beaten egg.
4. Bake the pies for 25–30 minutes or until pastry is puffed and golden.
Watch double episodes of Donna Hay: Fast, Fresh, Simple Thursdays 7.30pm on SBS Food Channel 33 from 7 November.