Saved By the Pie:

Chicken, Grilled Peppers, Bacon, Rocket and Gorgonzola Pie.


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I love a good pie, and one of the best ways (to me) to make a good pie is by using leftovers from a picnic. After a picnic there’s always a couple of berry tomatoes, bits of cheese, olives, roasted peppers and all sorts of lovely bits and bobs that somehow did not get eaten up. These delectable picnic left-overs seem to get placed in a Tupperware and if lucky get nibbled on throughout the week, but most of the time get forgotten about and sadly go to waste. Instead of leaving them as a snack in the fridge make a pie out of them.


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The pie I made was predominately made from leftovers from a picnic, however I did add in some other ingredients that I wanted to use up – as in the bacon and chicken breasts. You don’t have to follow my recipe, add in more, take out some ingredients – use whatever you have in the fridge that you want to use up.


All that you need to buy is some cream and pastry. I used shortcrust pastry because I find it makes the pie a lot less rich, but you can use puff pastry or any type of pastry you like.


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Recipe:

Chicken, Grilled Peppers, Bacon, Rocket and Gorgonzola Pie.


3-4 chicken breasts, chopped and cooked (or any left-over roast chicken)

200ml double cream

1 tablespoon flour

handful or so of grilled mixed peppers

4-5 strips of bacon, chopped and fried.

1 clove garlic, diced

½ onion, cut into half-moons

1 chilli chopped

teaspoon of oreganum

2 tablespoons of Gorgonzola or any blue cheese

Couple of cherry tomatoes, skinned or 1 over-ripe whole tomato skinned and diced.

handful chopped rocket

Shortcrust pastry (store-bought) or if preferred puff pastry


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Preheat oven to 200 degrees.


Fry the onion, garlic, chilli and oreganum until sweet and slightly coloured. Add the flour to the onions and cook for about 2 minutes. Add the cream, and season. Add the Gorgonzola and allow cream to boil and thicken. Add the the precooked chicken, bacon and grilled peppers. Take off the heat and fold in the skinned, cherry tomatoes or diced whole tomato. Add seasoning if needed. Allow to cool.


Roll out pasty. Fill pie dish(es )with pie filling and top with a layer of pastry. Prick a pie hole on the top of each pie and brush with egg yolk. Alternatively, make small whole pies: cut rounds of pastry into about 15cm in diameter. Fill half with your pie filling, then flop the other half over so to create a stuffed half-moon shape (like a Cornish pastie) .


Bake at 200 degrees for 20mins or until pastry is golden.


Serve with a green salad.








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