Makes 8 small pies
- 1 onion, diced
- 1 small bulb of fennel, diced
- 2 Tablespoons olive oil
- Pinch of ground nutmeg
- 1 small can of white beans, drained well
- 6 chicken thighs (skinless and boneless) cut into ½ inch cubes
- 3 medium sized potatoes, washed and scrubbed well
- ground white pepper
- ½ cup flat leaf parsley, chopped
- corn starch (optional for additional thickening)
- 1 package GeeFree Puff Pastry
- 1 egg beaten with 2 Tablespoons of water
- In a medium sized pot over a moderate heat, cook the onions and fennel in olive oil till soft.
- Add in the chicken thighs, along with the pinch of ground nutmeg, and cook for a few minutes till chicken changes color. Add in just enough water to cover the meat.
- Bring to a boil and then reduce heat to a simmer. Cook uncovered for about 20-25 minutes.
- Grate the potatoes with skin and add to the chicken mixture. Continue to cook for a further 5-8 minutes until the mixture has thickened. If mixture is looking a little thin, feel free to thicken with a little extra grated potato or cornstarch diluted with a little water. Season with salt, ground white pepper and chopped parsley.
- Remove from heat and allow to cool completely.
- Preheat oven to 375F/190C.
- Using a rolling pin, roll pastry out into one large piece with the addition of a little potato starch to prevent sticking. (Roll to approximately half of the thickness in which the pastry comes.)
- Using a pastry cutter or a small knife, cut rounds that measure approximately 3½ inches in diameter. Place the rounds in the aluminum foil muffin pans and repeat eight times.
- Fill each lined pie mold with the chicken filling, almost to the top, leaving a slight gap.
- Using a slightly smaller cutter or a knife, cut small circles of pastry to cover each pie.
- Brush the rim of each pastry case with egg wash before covering with a lid and crimping seams together.
- Pierce each pie top with a small knife a couple of times to allow for steam to escape whilst baking.
- Place into the oven and bake for 15-20 minutes or until golden.
- Allow to rest for 5 minutes before removing from aluminum tray and serving.
Recipe courtesy of Chef Jason Roberts in partnership with GeeFree