Recipe for Homemade Country Pie with chicken, leeks and potatoes
1 whole free range chicken
2 x ¼ cups of canola oil
3 cloves of garlic, finely sliced
1 medium sized onion, roughly chopped
1 Windhoek Draught can
2 medium sized potatoes
½ cup of shop bought chicken stock
250g (1 packet) of chopped streaky bacon
2 cups of sliced button mushrooms
2 tablespoons of fresh parsley, finely chopped
1 cup of frozen peas
2 medium sized leeks, roughly chopped
1 egg, for egg wash on pastry
1 roll of shop bought puff pastry. This is used to make the pastry lids on the chicken mixture in the oven proof bowls – individual pies
Salt and pepper for seasoning
Wash the chicken, pat dry with a kitchen paper towel then season the chicken inside and outside with salt and pepper
Peel the potatoes and cut into small cubes. Boil the cubes until tender, season with salt and pepper and set aside to cool.
In a deep oven proof pot, pour in ¼ cup of canola oil and leave to heat
Place half of the chopped bacon into the pot and fry until the bacon is crispy
Place the chopped leek, ½ chopped onion, 1 cup of mushrooms and garlic in the pot with the fried bacon and cook for about 2 minutes
Add the chicken stock to the pot and stir well. Make sure that you are getting all of the dark cooked bits off the bottom of the pot
Place the chicken into the pot and add 1 can of Windhoek Draught
Place the pot in the oven without the lid and bake at 180’C for 45/55 minutes until the chicken is cooked
Remove the pot from the oven and gently take out the chicken – set this aside to cool
Use the liquid left in the pot to make a sauce by blending the contents with a handstick blender until smooth.
Now heat up a ¼ cup of canola oil in a frying pan
Fry the remaining onion and bacon until crispy, add in the remaining mushrooms, peas, cooked cubed potatoes and season with salt and pepper. Cook this for a minute and add the mixture to the blended sauce in the pot
Debone and flake the cooked chicken into bite size pieces. Don’t use the bones and skin, only the chicken meat
Season the flaked/deboned chicken with salt and pepper
Add the chicken and chopped parsley to the mixture in the pot and give it a good mix
Now assemble your pies. Choose small bowls so that you make an individual pie for each guest (remember these dishes need to be oven proof)
Fill each bowl with the chicken mixture
Use the shop bought puff pastry to cover the mixture – making a lid on top of the mixture
Brush the pastry with the egg yolk
Place in oven 220”C for about 15/20 min until pastry is golden brown.
Chef’s Tip: Serve the pie with a simple salad of sliced red onions, whole cherry tomatoes and cubed cucumber tossed with roughly chopped fresh coriander, 3 tablespoons of double cream yoghurt and 1 tablespoon of lemon juice. Remember to season your salad, and to serve the dish with an Ice Cold Windhoek Draught!
To find out more about Windhoek Beer, visit www.windhoekbeer.co.za.