Chicken pie filling being cooked in wok
I have just cooked a wok of chicken pie filling by sweating a leek, onion with some olive oil and then adding steamed chicken breasts, thigh fillets, Swiss brown mushrooms, peas and a secret weapon – a can of creamy chicken or mushroom soup. Instead of fussing whether to bake bottom pastry for a baking plate first so that it remains crispy, try this technique.
When the filling is cooled, spoon the filling onto the middle of a square pastry sheet laid on baking paper on an oven tray.
Spoon filling onto pastry
Slowly bring each corner of the sheet into the middle.
Bring all four corners of pastry to middle
Seal the four opening and brush pastry with egg wash and place into oven at 180 C until the pastry is golden brown.
Seal all four sides
The entire square pie is evenly baked and pastry is golden brown and most importantly crispy all over.
Crispy and golden brown all over
And you will never need contend with soggy pastry at the bottom of a baking plate.
Chicken pie and hot filling
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I love baking individual pies this way. So much easier to prepare and eat. You can also freeze individual portions which is always good.
Mmmm…a four-cornered pie perfect for the non-four-legged-animal eater.
Oooh that is indeed very simple. What a great way to have a yummy crunchy crust without having to deal with pie tins!