Hunter's Chicken Puff Pie
This is the first recipe in my new mini series, showing you how to turn one roast chicken into 3 dinners...big enough to serve 4 people!
Ingredients
Directions
- 1
Heat a drizzle of oil in a large, non stick pan.
- 2
Add the bacon and fry on a medium heat, turning regularly until cooked through and starting to brown. Remove from the pan and set aside.
- 3
Add a little more oil if necessary before adding the sliced onions
- 4
Fry for 5 minutes until soft.
- 5
Stir in the paprika for the final minute.
- 6
Chop the bacon into 5cm pieces and add to the pan.
- 7
Stir in the shredded roast chicken, bbq sauce, passata and water.
- 8
Season with salt and pepper and bring to the boil.
- 9
Simmer for 3 minutes, set aside to cool a little.
- 10
Heat the oven to 190C (fan)
- 11
Cut out a circle of pastry 25cm wide (you may need to roll out the pastry a little)
- 12
Place the circle onto a lined baking tray.
- 13
Spoon the filling over the pastry and spread it evenly, leaving a 3cm gap from the edge.
- 14
Top the filling with grated cheese.
- 15
Cut out another pastry circle 28cm wide (you may have to cut off the short end and attach it to the top end to make it big enough)
- 16
Lay the pastry over the filling and press the edges together.
- 17
Use the prongs of a fork to mark indents all the way around the join. Trim the edge to neaten.
- 18
Brush with beaten egg.
- 19
Use the blunt side of a dinner fork to make faint lines from the middle to the outer edge.
- 20
Bake in the oven for 30 mins or until cooked through, and golden brown
