The arrival of March also brings with it British Pie Week – a celebration of the humble pastry dish.
Whether you prefer it sweet or savoury, pie is the very definition of comfort food.
So, to mark the week-long event, there are a plethora of pie recipes to get stuck into – and one in particular is great for using up any bits you might have in the fridge.
The five-step chicken, pork and apple pie recipe, from Jazz Apple, is ideal if you have leftovers from a Sunday Roast.
And it couldn’t be simpler – just mix together all the ingredients in a bowl before adding them to the pastry.
Plus, there’s no reason why you can’t throw other ingredients in, too, like mustard or any other kitchen essentials that could do with using up.
This particular recipe serves 2-3 – so if you’re feeding a larger family be sure to double up on the ingredients.
It’s also a fitting plate considering it’s Food Waste Action Week – a time to think about how we can make food go further.
See the full recipe below as well as a handy step-by-step video tutorial, which shows you how to master the dish:
- Approx 250g of leftover chicken – diced into bite size pieces
- 4 pork sausages (de-skinned)
- 1 Jazz apple (diced)
- 1 sheet shop-bought shortcrust pastry
- 1 egg
1. Grease a pie dish and line it with half the shortcrust pastry.
2. Mix together the leftover chicken, sausage meat and diced Jazz apple.
3. Add on top of the pastry bottom.
4. Seal with the remaining pastry on top.
5. Egg wash and bake on at 170C fan for 30 minutes.
Stay tuned for more pie recipes over the coming days.
If you’re craving the dish but can’t be bothered to make it from scratch, Pieminister is also delivering kits with pie, mash, gravy and mushy peas to your door.
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