Rob’s Recipe for British Pie Week!

10 Mar 22

As a pie loving nation (and a food loving office), we couldn’t let British Pie Week go without a Middleby UK celebration!

With so many different solutions, from rapid cook ovens to deck ovens and convection ovens, making your own pies has never been so easy – so we would like to share with you Chef Rob’s recipe for delicious chicken and mushroom pies.

Here’s what you’ll need:

• 1 tbsp Vegetable Oil
• 4 Chicken Breasts (diced)
• 1 Onion (sliced)
• 250g Button Mushrooms
• 2 tbsp Plain Flour
• 400ml Chicken Stock
• 200ml Milk
• 500g Fresh Puff Pastry
• 1 Egg (beaten)

Optional Additions:

• 8 rashers of smoked bacon (cut into large pieces)
• Handful of thyme sprigs
• 150g Sweetcorn

Method:

1. Heat the oil in a large, non-stick frying pan. Fry the diced chicken breast for 5-8 minutes, until golden brown.
2. Add onions and mushrooms to the pan and fry on a high heat for a further 3-4 minutes, until the onions start to colour. (Add the bacon and thyme at this stage if you choose).
3. Add the flour to the pan and cook for a further 1 minute, continuously stirring.
4. Remove the pan from the heat, and gradually stir in the chicken stock, followed by the milk.
5. Return the pan to the heat, bring to the boil, and then simmer for 30 minutes.
6. Remove from the heat and spoon the filling into individual pie dishes (or one large pie dish if you’d prefer).
7. Roll out your puff pastry and place over the top of the pie dishes. Use a knife to cut around the edges of the dishes so that the pastry discs are the correct size.
8. Brush all pastry with the beaten egg and place in the oven at 200˚C.
9. Bake for 30 minutes, or until golden brown.

Top Tip:

To stop your puff pastry from going soggy whilst baking, consider chilling the pies for 15-20 minutes in the fridge before putting them in the oven.