- 125g long grain rice
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g mushroom, roughly chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 175g oyster mushroom
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, finely chopped
- 2 tbsp plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 425g cooked chicken
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 150ml pot soured cream
- pack dill, finely chopped
- 375g pack ready-rolled puff pastry
- 1 egg yolk, to glaze
Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed – about 10 mins. Season, then set aside.
Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
To make a large pieFill and top a large dish, roughly 26 x 22cm and 6cm deep, with the rice and chicken mix. Bake as before.
Di says...'As these pies contain both rice and pastry, a green salad or some buttery cabbage is all you’ll want with them. Use turkey instead of chicken if you like. They can be frozen (if made with fresh pastry) but don’t glaze the pies until just before cooking.'