These open chicken mushroom sweet chilli pies are sure to become your next family favourite. Great all year round, but even better on a cooler evening, comfort food doesn’t come better than this, and the good news, Ritchies has already diced the chicken for you! Just add you favourite veggies or maybe some mash!
open chicken mushroom sweet chilli pies
- 750kg Ritchies diced chicken
- 1 large red onion diced
- 2 tablespoons olive oil
- 2 medium garlic cloves crushed
- 8 button mushrooms cut in quarters
- 1 long red chilli deseeded and finely chopped (add more if you prefer spicy food)
- 50g butter
- 3 tablespoons plain flour
- 1 ½ cups low salt chicken stock
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- sea salt
- 2 sheets of frozen puff pastry defrosted
- 1 egg beaten
- 3 tablespoons of chopped parsley
- a few slices of chilli
- parsley leaves
open chicken mushroom sweet chilli pies method
Preheat oven to 190°C
Line a large oven tray with baking paper. On a sheet of baking paper, so it doesn’t stick, place 1 sheet of pastry on top of the other, cover with another sheet of paper and roll out slightly. Remove the top sheet of bake and cut the pastry into 4 x 10cm circles. Transfer to the baking tray leaving a gap between each sheet. Using a sharp knife score a grind pattern into the top of each pastry round, brush with beaten egg and bake for 10-12 minutes until well risen and golden. Keep warm until needed.
While the pastry bakes in large sauté or frying pan on a low heat add the onion and olive oil. Cook gently for about 5 minutes until soft and just starting to colour.
Turn the heat up to medium high and add the garlic and chicken. Cook stirring regularly until the chicken has just changed colour form raw to white.
Stir in the mushrooms and cook for another 2 minutes. Remove the chicken mixture from the pan along with any meat juices. Turn the heat back to low, add the butter and as soon as it’s melted the flour. Cook gently stirring regularly for about 2 minutes until its a little ‘ sandy’ looking. Slowly stir in the chicken stock and turn to heat back to medium, simmer for 2-3 minutes until the sauce starts to thicken.
Return the chicken mixture to the pan with any juices. Add the chopped chilli, honey and vinegar.
Cook for about 10 -12 minutes or until the sauce has reduced slightly and the chicken is cooked through. Season to taste. Just before serving stir through the chopped parsley.
To serve divide the chicken mixture onto 4 and spoon onto 4 warmed plates. Sprinkle with a few chilli slices and parsley leaves. Put the pastry lid on top at a jaunty angle and serve hot with your favourite steamed veggies.
Serves 4. Preparation time 10 minutes. Cooking time 35 minutes.