We all have a favourite recipe for chicken pie. My version of the famous pie is cooked in the Weber. The secret of this recipe is that the pastry should be cold when you put it on the coals.
4 fillets of skinless chicken breasts, cut into strips
1 sheet of puff pastry
250g packet of mushrooms
3 small leeks, cut into rings
125 crème fraiche
3 garlic cloves
a sprig of fresh rosemary, chopped
sea salt, black pepper
Fry the leeks, mushrooms and chicken in the butter until just cooked. Flavour the chicken with freshly ground black pepper, sea salt, garlic and fresh rosemary. Add the crème fraiche and stir through.
Take a sheet of puff pastry and cut it in half. When the chicken mixture has cooled, spread it on one half of the pastry. Put the other sheet of pastry on top and use a fork to press down the edges. Beat the egg slightly and brush lightly over the pastry. Put the uncooked pie in the fridge for about one hour. Cook it on the Weber until the pastry is cooked through and has a beautiful golden colour.
Oh, and what a wonderful surprise to feature in the Woolworths “TASTE” magazine of September 2013. Thanks to Abigail Donnelly and her team – you really made my day special!