Friday, April 16, 2010

Hot pies

Subscribing to food magazines makes me realise how quickly the months slip away. I feel like I've just opened an issue and a new one is already on the doorstep. Donna Hay Magazine's 50th birthday issue has just arrived, and it has a magnificent chocolate layer cake on the front cover that is begging to be made.

I haven't missed an issue of Donna Hay Magazine since I first subscribed to it and I find inspiration in every issue. To make sure I get the most out of my food magazines, I file them according to season (so I put all the autumn issues together). Each year, when the season changes, I take out that season's past issues and flick through them to see what I've made in the past that I enjoyed, or to get some new recipes to try.

Tonight's dinner came from my random flickings. I rediscovered this easy but tasty pie dish that I had first made in 2008 and marked as "definitely make again". It is such an easy dish to make but it is very impressive, whether you serve it as a weeknight dish for the family or dress it up for dinner with friends. The Dijon mustard is the hidden secret here, adding piquancy to the pie filling. I made two large pies, as specified by the recipe, some smaller pies for the children, and had some filling left over that I piled into ramekins and topped with leftover pastry scraps to make a lid. The pies are easy to reheat as leftovers.

Easy chicken, leek and mushroom pie
From Donna Hay Magazine, issue 38 (April/May 2008)

1 Tb olive oil
50g butter
1 leek, sliced
200g button mushrooms, chopped
2 x 200g chicken breast fillets, trimmed and chopped
sea salt and cracked black pepper
2 tsp Dijon mustard
6 sheets store-bought butter puff pastry
1 egg, lightly beaten

Preheat oven to 200 degrees. Heat the oil in a non-stick frying pan over high heat, add the butter, leek and mushrooms and cook for 5 minutes. Add the chicken and cook for 2-3 minutes until sealed and lightly browned. Add salt, pepper and mustard and mix to combine.

Cut 4 x 14cm rounds from 2 sheets of pastry and 4 x 16cm rounds from remaining sheets. Place 14cm rounds on baking trays lined with baking paper, top with chicken mixture and brush edges with egg. Top with remaining pastry, press edges to seal and brush with egg. Bake for 20 minutes or until golden. Serve with steamed green beans or a simple salad.


Gastronomy Gal said...

oo I like the idea of putting all the magazines together- I'm forever rifling through mine!

Melinda said...

I find that it's the only way to keep my old magazines in circulation. Otherwise it's too easy to forget the good recipes in them and just read through the current issue.