Hey there! I am back today with a full post. I know I just posted a little bonus yesterday, but today is a for real, long post with for real, good food.
This is the last of my Survey Says series for September (it went by literally so fast) and it went so well! I had so much fun writing and creating things you all wanted to see and I think I’m going to try to incorporate that more into my blog, overall. Also, mixing in those bonus blogs too.
Now that I’m working from home again (YAY!), I can really let my creative juices flow and keep making more content in my spare time (which is very, very limited right now but I am getting better).
So, let’s get to it. Aussie pies.
DISCLAIMER: If you came here looking for a typical Aussie meat pie, you are going to be very very disappointed. I don’t eat red meat so this is an Aussie chicken pie. Sorry, continuing.
When I mentioned to my mom that it’s not a party without party pies and sausage rolls, she was very confused. I, myself, am still confused 10 months later as to the relevancy of a pie but anyway. Also because I don’t like sausage and don’t really eat red meat like the whole concept of a pie is lost on me BUT this was a request and I always come through on a good request.
It was something different and I found the mini pie tins at a kitchen shop for $6/each (not bad, good price)
Chunky Chicken & Cheese Aussie Pie
- Mini Pie Tins
- 1 c. Heavy Cream
- 2 tbsp. Heavy Cream
- 2 Chicken Breasts (250 g) Cut into chunks
- 2 tsp. Garlic Mince
- 1 c. Mushrooms
- 1/2 Onion Chopped
- A few sprigs Thyme and Rosemary
- 2 tbsp. Plain White Flour
- 1 tsp. Mixed Herbs
- 1 tsp. Garlic Powder
- 1 kg. Puff Pastry Dough 2 sheets
- Spray mini pie tins with olive oil and set aside. Preheat oven to 392° F (200° C)
- In a large sauce pan, add the chicken chunks. Sprinkle with salt/pepper and let cook for about 10 minutes
- Remove from heat, immediately add onion, garlic, and mushrooms. Let cook for about 10 minutes, stirring constantly
- Add the heavy cream and place lid on to simmer for another 5 minutes
- Once it’s bubbling, add the chicken and flour and mix well. Reduce heat
- Prepare the pie tins
- Cut the puff pastry dough into four squares, place one on the bottom of the pie tin then add a 1/4 c. scoop of the chicken mix into the pie tin and then place another square on top
- Fold the corners down around the pie tin and then place in oven
- Let cook for 25-30 minutes, until the edges are golden brown
- Remove from oven and let cool before eating
These are so yummy and so worth the time and prep. They’re a little messy, but so worth it anyway!
Stewed Apple Aussie Pie
- 3 Green Apples Chopped
- 1 tbsp. White Sugar
- 1/2 tbsp. Brown Sugar
- 1/4 c. Water
- 4 tbsp. Butter
- 2 tsp. Cinnamon
- 1 kg. Puff Pastry (you don’t use all of it)
- Prepare mini pie tins by spraying with nonstick spray. Preheat oven to 392° F (200° C)
- In a large saucepan, add the apples and cook for about 10 minutes. Add the water, butter, and sugars and cinnamon and mix well
- Reduce heat to low and let simmer for 25 minutes. Mix well and grind down with a whisk
- Same as the chicken pies, cut the squares of puff pastry and add one to the bottom of the pie dish
- Scoop 1/4 c. of the stewed apple into the pie tin and then place the other square on top, folding the edges
- Place in oven and let cook for 25-30 minutes, until golden brown on the outside
- Remove from heat and let cool slightly before eating
Okay, this isn’t a traditional stewed apple (I think they’re slightly different in flavour and texture). But still just as good. Blake said they taste like a Macca’s Apple Pie and we all know those are good.
That’s it for this week! Kind of quick again in-and-out because I am literally so busy in the best way. Next week is October!! So if you’re subscribed to my newsletter you’ll be getting your monthly look ahead and super secret special recipe…I’m thinking an appropriate gift for the fall season.
I have so much puff pastry left so I might be dropping in with a surprise sometime this week…maybe…
I also have a major announcement going LIVE next Wednesday as part of my Working Wellness Wednesday posts so I can’t wait for you all to read it!
See ya on the gram.