Ingredients
- knob butter
- spoon flour
- 100ml chicken stock (I boil up the bones left from a roast chicken and then strain) or veggie stock
- splash of milk
- tsp creme fraiche
- pinch mixed herbs
- salt and pepper
- tsp chopped onion
- 50g chicken breast (mixed cooked veg for a veggie alternative)
- 25g frozen peas
- enough beaten egg to glaze pastry
- 50g ready made puff pastry
Equipment
- Foil pie tin (provided in the session)
- Small pan
- Frying pan
- Whisk
- Wooden spoon
- Dishcloth – very important! Children need to clean…
- Tea-towel
- Tupperware
Method
Preheat the oven to 200C. Roll out the pastry cut a disk slightly larger than the pie dish. Leave to one side.
Melt the butter in the pan. Add the flour and cook for a short time before gradually adding the chicken/veggie stock – use a whisk if lumps appear. Continue cooking until thickened. Add creme fraiche, herbs and season with salt and pepper. Simmer for 2-3 minutes.
Chop the chicken into bite size pieces (or mixed cooked veg) and fry in a drizzle of oil with the onion until browned. Add the chicken, onion and peas into the sauce. Put the mix into the oven proof container and top with the disk of pastry. Brush with egg. Cut a cross into the top to allow for steam to escape. Cook for 20 minutes.
Skills
- making a roux based sauce, in this case a Veloute
- frying
- baking