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Creamy Chicken, Kumara & Dijon Mustard Pies
Wow, these are a knock out….. once you fill your house with the smell of pastry, turning golden in your oven, you’ll never look back and these pies are no exception. This recipe makes 1 large family pie or 4 individuals.
Prep Time: 15 min
Cook time: 30 min
2 sheets savoury short crust pastry
drizzle of olive oil
knob of garlic, & herb, Hax butter or regular
2 tbsp fresh thyme (or 1 dried)
1 onion, finely chopped
1 1/2 cups kumara, diced
2 cups cooked chicken
1 cup peas
2 tbsp flour
500ml chicken stock
2 tbsp Dijon mustard (or hot if you prefer)
Salt and pepper
2 tbsp milk
For fabulous tips for quick food prep head to *Jax Food Hax
PASTRY : Dust your bench with a little flour. Roll out the pastry to about 3mm thick. Cut 4 bottoms from one sheet to fit and line 4 individual pie tins (or make one large pie). With the other sheet, roll and cut 4 tops (or one large)
Preheat your oven to 200 (or follow instructions on the packet).
Pop the oil and butter in a saucepan, when bubbling, add the thyme, onions and diced kumara. Cook for 5 minutes or until the onions are soft and glossy.
Add the chicken and peas. Stir well. Sprinkle over the flour and cook for a further 1 – 2 minutes. Turn up the heat, then slowly pour in the stock. Simmer until thick, remove from the heat, stir through the yogurt and mustard, stir well. Taste and season with salt and black pepper.
Lightly grease your pie tin(s) and line with the pastry. Divide your chicken mixture between them, paint the edges with a little milk then pop the tops on. Paint with remaining milk.
Bake for 20 minutes or until golden.
Jax Says : if you like a little heat, add 1 tbsp of my *Hax Masala Savoury Spice Mash up when cooking the kumara and leave the mustard out at the end. This recipe is also fabulous with an assortment of veggies. Choose family favourites to replace the kumara. Also, sour cream is a lovely alternative to yogurt.
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