I love cooking, and experimenting with my food. I have recently started to inject some of my love for food in my blog, so when I was approached and asked to take part in the Wren Family Favourites campaign I was over the moon.
Having been asked for a family favourite or a nostalgic meal, I thought I’d go for a twist on a favourite staple food and classic childhood meal, I hope you like!
- 400g Chicken mini breast fillets
- 12 Bacon Rashers
- 1 Leek
- 2 Packets of White Sauce
- 1 pint of semi skimmed milk
- 1 packet of pre rolled puff pastry
- 2 Peeled Potatoes
- 1 Onion
- Mature cheese to taste
Method :
Firstly – Cut your chicken into reasonable chunks and fry in a pan. You want there to be plenty of filling under that puff. Season your chicken to taste and stir occassionaly.
Secondly – Cut your bacon into small rashers and fry in a pan. Season to taste, if you fancy it!
Thirdly – Wash and cut your Leek. I prefer to have fairly big chunks, but if you prefer, cut into small cubes. Once cut, bring to a simmer in a saucepan.
Fourthly – Make your white sauce. Depending on your packet, will depend on how much milk you’ll need. Just stir in your milk and packet mix on a low heat until thick in consistancy.
Once your sauce is thick, chicken is brown, bacon crispy and leeks are soft, combine all in a bowl, making sure the sauce covers all your filling.
Pour into a shallow dish and level across. Place your puff pastry on top and press on the edges of your dish. Make sure it is sealed and pierce two holes in the top. Your pastry will puff so don’t worry if it droops a little. Egg wash to give it a golden bake.
Cook in your oven at 190c for 20 – 25 mins.
Onto your Rostis :
Firstly grate your peeled potatoes, onions and cheese into a bowl. Mix together with a spoon.
Secondly Place a frying pan on a high heat and splash in some oil.
Thirdly Bind all together in a bowl with one egg. Season to taste and start creating small parcels in your hands. Watch out, this will get messy!
Fourthly Put your parcels straight into the pan. Turn occassionaly until lightly brown on both sides.
Once brown, be ready to plate with your puff pastry pie!
I have been incredibly lazy with my pie, but you can always make your own white sauce or puff pastry. You can even add a little more variety with your pie and spice up your fillings. Another favourite is Turkey and stuffing, especially round the festive season.
You can also add extra to your rostis too, but just make sure its able to stick.
This is one of my favourite dishes and incredibly light. Pies used to be a massive meal in my childhood, so to make it and adjust to my taste is something I do often.
What do you think? Is this something you’d make yourself? Maybe you have a recipe I should try. I’d love to know, so why not comment below.
For more info and some other great bloggers recipes, why not check out Wren’s website here. There will be new recipes added every week!
