Another week in lockdown, another opportunity to work on your skills! Master the Creamy Fennel, Leek & Chicken Pies with fresh ingredients from Roselands Fruitworld, Woolworths, Coles or Aldi.
Creamy Fennel, Leek & Chicken Pies
Prep & cook time 40 minutes, serves 42 medium fennel bulbs (300g)
1 tablespoon olive oil
800g (1½ pounds) chicken breast fillets, chopped coarsely
20g (¾ ounce) butter
2 rindless bacon rashers (130g), sliced thinly
1 small leek (200g), trimmed, sliced thinly
1 tablespoon plain (all-purpose) flour
½ cup (125ml) dry white wine
300ml pouring cream
½ cup (125ml) milk
½ cup (60g) frozen peas
1 sheet puff pastry
1 egg, beaten lightly
60g (2 ounces) baby rocket (arugula) leaves
1 small radicchio (150g), leaves separated
2 tablespoons lemon juice
Preheat oven to 200°C/400°F. Grease four 1¼-cup (310ml) ovenproof dishes.
Using a mandoline or V-slicer, thinly slice fennel, reserve feathery fronds.
Heat oil in a large frying pan over medium heat; cook chicken, stirring, about 8 minutes or until cooked through. Remove from pan; cover to keep warm.
Melt butter in same heated pan; cook bacon, leek and half the fennel, stirring, about 5 minutes or until leek softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in wine, then cream and milk; cook, stirring, until mixture boils and thickens. Stir in chicken and peas. Season to taste. Divide chicken mixture among dishes.
Quarter pastry sheet; cut circles from each quarter slightly larger than the top of the dishes. Press pastry rounds over dishes, brush with egg. Cut a slit in each pastry top; bake about 20 minutes or until browned.
Meanwhile, combine remaining fennel with rocket, radicchio, juice and reserved fennel fronds in a medium bowl; season to taste.
Serve pies with salad.
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