Chicken and Yellow Pea Pie |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is from James Reason and his cooking show Alive and Cooking. Looked good. Times are estimated. Ingredients:
250 g chicken thigh fillets (boneless) |
1/2 brown onion |
2 garlic cloves |
1 carrot |
1/2 stick celery |
6 sage leaves (chopped) |
1 cup yellow split peas |
500 ml chicken stock (2 cups) |
olive oil |
salt (to taste) |
pepper (to taste) |
2 sheets shortcrust pastry |
milk (for basting) |
Directions:
1. In a saucepan, cover the yellow peas with the stock, bring to the boil then simmer for 30 minutes (check now and then, to make sure it does not run out of stock and burn and top if necessary).
2. Dice the chicken, onion, garlic, carrot and celery.
3. Splash olive oil into a frying pan and bring up to the heat and toss in the chicken, vegetables, sage and the yellow peas (drained of excess fluid) and then season with salt and pepper and cook for 5 to 8 minutes and then allow to cool.
4. Line loaf tin with pastry, overlapping slightly and then fill with the chicken mix and then fold pastry in and brush with milk.
5. Score the second sheet of pastry in a diamond shape and place on top as the lid.
6. Brush with milk and season with salt.
7. Bake in a preheated oven at 190C for 20 minutes.
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