What I do have is the next Pie post :)
I may rename myself the Pie'd Piper... Votes on that would be grand!
So - today's pastry of choice is my attempt at a chicken pasty.
See ingredients:
I have chosen a medley of fillings for my pasties today - chicken, button mushrooms, broccoli and onion. With white sauce and a greedy spill of white wine.
The wine choice - I know some of you will wish to know - is Umber (from oz, it's moreish and doesn't give you a headache in the morning).
Anyway - chop everything into bitesize pieces, cook up the chicken and any other veg - except the onion - and set aside. Then throw the onion and some garlic into the same pan and set aside with the chicken when cooked.
Now is the incredibly frustrating attempt at roux sauce. I'm not sure how to actually make it so best to google at this stage.
..... GOOGLE .....
Right - now you should have a roux sauce, add chicken stock and milk (and copious white wine), pour in with the chicken mix - ta dah....
Now - leave to cool! Do not even think about touching that bad boy until it is cold. You will melt the pastry and all hopes of making people think you are a high class chef... Dreams are made or broken at this point.
Go shopping or for a bath, the Paralympics is still on. Be inspired, have a nap...? Whatever you fancy.
If you've not finished the wine then I suggest you get out the ready rolled, ready to cook pastry. Break an egg into a cup ready to 'glue' the pasty together
Now I panicked a bit at this point and forgot to take photos so imagine this -
-Lay the pastry and cut into rectangles.
-Spoon the COLD mixture onto one half of the pastry.
-Fold the pastry over and stick with the egg glue you made earlier.
-Stab some holes in the top and it should look something like this:
Cook for 25-30 mins, serve with cheesy mash, veg and gravy a la moi.
I am now - having inhaled the above, lying face down on my lounge floor in absolute bliss :)
Happy Saturday!
