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This is perfect for Easter Sunday lunch, or for any Sunday lunch or dinner, for that matter. This recipe takes a little bit of time to assemble but it is well worth it! I use ready-made pastry but if you want to put in more effort then go ahead and make your own pastry – it would probably taste even better.

This pie is based on a recipe by Delicious Magazine and can be found here. The original recipe is not vegetarian though.

Quorn Chicken Pie

You will need:

  • 1 bag of frozen Quorn chicken pieces
  • 2 medium onions, roughly chopped
  • 2/3 medium carrots, trimmed and chopped into chunks
  • 200g baby new potatoes, washed and chopped into chunks
  • 4 garlic cloves
  • 2-3 tbsp olive oil
  • 2 tbsp vegetable oil
  • Handful of fresh lemon thyme or thyme, leaves stripped
  • 1 lemon
  • 1 tbsp plain flour (plus extra for dusting for the pastry)
  • 150ml dry white wine
  • 250ml vegetable stock
  • 1 tbsp Dijon mustard
  • 3 tbsp crème fraîche
  • 150g frozen peas
  • Ready-made shortcrust pastry (or homemade)

1. Preheat your oven to 200°C. Place all of the onions, carrots, potatoes and garlic in a large roasting dish. Season with the olive oil,  thyme, lemon juice, salt and  pepper. Mix the vegetables so that they are evenly coated in oil and seasoning. Roast in the oven for 20-30 minutes.

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2. Meanwhile, cook the Quorn chicken pies on the hob in olive/vegetable oil as per the packaging instructions. Once the pieces have cooked, leave them to cool on a plate. I also cut them into even smaller pieces.

3. Take your pastry out of the fridge to reach room temperature. This makes it easier to roll out later on. Prepare a surface with a small dusting of flour ready for when you need to roll out the pastry. By now the vegetables should be roasted. Remove them from the oven and allow them to cool for 10-15 minutes.

4. In a saucepan, whisk 1 tbsp vegetable oil with the 1 tbsp flour over a low heat and cook for 1-2 minutes. Stir in the wine, then bubble until the liquid has reduced by a third. Add the stock and simmer for about 5 minutes. Whisk in the mustard and crème fraîche, taste and season. Turn off the heat and set aside.

5. In a large casserole or pie dish, layer the Quorn chicken pieces on the bottom. Add the roasted vegetables and frozen peas and cover with the sauce. Mix well.

6. Roll the pastry out on your lightly floured surface roughly to the thickness of a pound coin and cover the pie. Trim the edges with a sharp knife – you can make decorations with any of the leftover pastry, if you wish. Glaze the pastry with beaten egg. Bake in the oven for 35-40 minutes until golden brown. I served this pie with cauliflower cheese but you can add more vegetables on the side (asparagus or broccoli would accompany it well) or even a salad.

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I hope everyone enjoys their Easter weekend! Let me know if you try this pie and what you think of it!

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