Chicken, Fennel & White Bean Pie
8
small piesIngredients
1 package of Geefree Puff Pastry Dough
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
salt
½ cup flat leaf parsley, chopped
corn starch (optional for additional thickening)
1 egg beaten with 2 Tablespoons of water
Directions
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.
