Doesn't this look gorgeous, of course the minute I cut into it, it became more of a "deconstructed" pie! But the taste was still awesome. Tonight it was inspired by whatever vegetables I had available. Friday is market day for me so I like Thursday night to be a clean out. You could add whatever you have left in your fridge pumpkin, carrots, celery, zucchini, peas, onion. The sweet potato was absolutely delicious through this though so I would highly recommend it. Eb x
- 1 leek chopped
- 1 garlic clove
- Handful of parsley
- 500g diced chicken
- 500g sweet potato
- 500g water
- 70g plain flour
- 50g wholegrain mustard
- 50g vegetable stock or chicken stock paste
- 100g cream
- Big pinch of thyme
- Spinach leaves
- 2-3 medium potatoes sliced thin and drizzled in oil
- 1 qty EDC shortcrust pastry
Add leek, garlic and parsley to bowl and chop on Speed 6 for 3 seconds. Add some oil and sauté on Varoma Speed 1 for 10 minutes.
Add remaining ingredients except broccoli, spinach, potatoes and pastry. Cook for 30 minutes at 100deg Reverse Soft Speed. If still watery cook for a further 5 minutes at varoma with MC off and basket on top.
Add broccoli and spinach leaves and use spatula to combine. Set aside to cool. (If your mix is hot when you put onto the pastry, you will have soggy pastry)
Roll out pastry into a pie tin, pour chicken mix into base and top with potatoes.
Cook at 180deg for approx. 45 minutes.
When you serve it will all fall apart but will still taste yum!