Ingredients
prepared pastry packaged
3 cups of chopped and cooked chicken
1 cup of mushrooms
1/2 cup of green pepper chopped
1 medium sized onion chopped
3 tablespoons of butter
1 cups of chicken stock
1 cup of fresh cream
2 tablespoons of flour
salt and black pepper to taste
Preheat the butter in a saucepan over a medium heat, add in the flour the seasoning and stir until the mixture becomes golden. Add the cream and the chicken stock and leave the mixture to thicken over a medium for about 10 minutes. Finally, add the chicken, the mushrooms, the chopped onion and the green pepper to the sauce. Stir for 2 minutes and turn off the heat.
Roll out the pastry into a large pan and add the chicken mixture. Then, roll out the rest of the pastry to cover the chicken mixture.
Bake at 425° for 35 minutes until the pastry is nicely browned.
Ingredients
500g of beef meat cubed
5 tablespoons of flour seasoned with salt and pepper
6 tablespoons of vegetable oil
1 onion peeled and sliced
2 carrots peeled and sliced
350 ml of beef stock
500g of peeled, cubed and parboiled potatoes
1 packet of short crust pastry
salt and pepper
1 beaten egg
sprinkle the flour over the cubed meat and mix it well
Place the saucepan on a medium heat, add the oil and allow it to warm through. Add the meat and the onions stir well until the meat is brown.
Add the carrots and the beef stock. Season with salt and pepper stir well and bring to the boil. Cover and turn the heat down to a simmer. Cook for 1 hour until the meat is tender.
Add the parboiled potatoes to the cooked meat and stir well.
Carefully pour the pan of meat into an oven proof dish and lay the pre rolled pastry over the dish and brush it with beaten eggs wash to help it brown.
Place the pie in the bottom of a pre heated oven and bake until its golden brown.
Serve the dish along with some fresh green vegetables.
