The only thing I know about Reader's Digest magazines is that they made a great resource for school projects when I was little.
We used to cut them to shreds and use pics on posters, or fold in the pages and spray in gold to make a Christmas tree or angle.
Well, my appreciation of this publication soared through the roof this weekend when I tried a recipe that was sent to me by my friend Kelly (mother of the delicious little Max, my Godson)
They were so soo sooo easy and tasty like you wouldn't believe. I made one big pie for four rather than individual ones in muffin tins and it took a bit longer to cook, but it used less pastry which is better for the waistline!
Cook & Prep Time: 45mins
Recipe from here
500gms diced chicken breast
1 Leek sliced finely
1 Tblsp Cooking Oil
1 Tblsp Seeded Mustard
3 Sheets Puff Pastry
250mls Sour Cream
1 cup Chicken Stock
1 large egg lightly beaten
- Pre-heat oven to 200'c. Brown leek and chicken in frying pan with oil til leek is soft and chicken is light golden colour. Add sour cream, mustard and chicken stock to pan, stir til combined and simmer for 10mins so sauce thickens. Then turn off pan while preparing pastry.
- Lightly oil muffin/pie pan. Cut 4 pastry rounds and insert into pan. Prick base of pastry with a fork and bake for 5 mins. (This method stops your bottom from going soggy.)
- After 5mins remove from oven, spoon chicken mixture into base and cover with 4 pastry rounds making sure to seal edges of pie by pinching sides together. Pearce lid twice with knife to allow air to escape while cooking. Brush beaten egg over pie top to give cooked pie a lovely golden crust.
- Place in oven for 10 to 15mins til pie top is crispy and golden. Serve immediately with fresh garden salad and boiled baby spuds.