This is a great recipe for using up left over chicken or turkey. It also works really well with ham. It really doesn’t matter too much about quantities as you can always add other ingredients to make up. I often add mushrooms or leeks.
The pastry quantities are also a bit arbitrary as it depends upon dish size so you may find you have pastry left over. No problem! Gather up the leftovers, roll out, add some jam or apple puree and you’ve a quick and easy pudding!
This recipe uses both short crust and puff pastry, but I’ve made it successfully using just short crust or just puff. It’s really a matter of preference. When I’m in a hurry I have no qualms about using ready made pastry, especially as it is often on offer!
- 8 oz short crust pastry
- 8 oz puff pastry
- 8 – 12 oz of cooked chicken, (leftovers from a roast ideal).
- 1 capsicum diced
- 1 onion diced
- 1 tablespoon of garlic
- 3 or 4 slices of lean bacon diced
- 2 hard boiled eggs quartered
- 1 cup of milk
- 2 tablespoon of butter
- 1 tablespoon of flour
- 1 tablespoon of Dijon mustard
- 1/2 cup of shredded cheddar cheese
- 1 cup of sherry
- Blind bake the short crust pastry in 180 C oven for 20 minutes. (That’s weighing down the pastry with something like beans or rice on baking paper).
- Heat butter and melt.
- Whisk in flour till it is slightly golden.
- Pour in milk, whisking it till it becomes thick.
- Add in mustard and cheese.
- Simmer for 5 minutes, add some water if it looks too thick.
- Then add vegetables and chicken.
- Spoon mixture to short crust pastry.
- Scatter egg over filling.
- Top with puff pastry, poking a few holes at the top.
- Brush with beaten egg.
- Bake for 30 minutes.
Goes well with mash potato, chips, peas or salad. It’s very filling so you will probably find you have plenty left over for another meal so well worth the time it takes to put this together.