My Toothsome 3-Meat and Cream Puff Pie
The only thing I like more than a good old-fashioned fruit pie is an innovative and interesting savoury pie. Yes, that's right, savoury pie. I know, it's not the first thing that comes to mind when someone mentions pie but believe me - you should try a savoury pie at least once in your lifetime. Over the course of 1 year or so, I have baked more non-sweet pies than sweet ones. Damn, since last Summer I have only made my American pumpkin pie twice, both for Halloween celebrations, and this is it. On the other hand, savory pies have been part of our meals almost at least once a month. What is a girl supposed to do when her imagination runs wild and her partner loves to eat?! Cook, cook and cook, and try to come up with new recipes on the move.
This pie in particular can be justly called also leftovers pie. Half of the ingredients are the leftovers from my last week's roasted chicken and creamy sauce, the other half are leftovers from my fridge. Faced with the options of either trowing everything away when it goes bad few days from now or putting everything in a new huge meal on its own, I wisely chose the second one. This is how this pie was born.
I use store-bought puff pastry for two reasons. A - saves me money because the whole pack of puff pastry coasts as much as I'll have to invest in the butter solely to prepare the same amount and quality of pastry. B - saves me time, because preparing puff pastry hell of a lot of work, it's one of the most time consuming things ever. Oh, and the store-bought pastry is actually good, I always keep at least a back or two in my freezer, for just in case. Now, to the recipe itself.
Ingredients:
- 1 Pack Puff Pastry
- 100gr Each: Cooked Chicken, Bacon and Ham
- 150gr Frozen Peas
- 150ml Single Cream
- 100gr Creamy Sauce (recipe here)
- 1/2 Ball of Mozzarella
- 1tbsp Grated Parmesan Cheese
- Flour for Dusting
- Splash of oil
- Plus: Baking Beans
How-To:
- Start by dusting with flour a clean surface.
- Place your puff pastry on top of the flour. Cut a 1/4 of the pastry and set aside. This is the top of your pie.
- Roll the rest of the pastry so that can cover the bottom and the sides of your pie dish.
- Line the pie dish with baking parchment and put the pastry on top of it.
- Put another sheet of parchment on top of the pastry and arrange your baking beans on top of it.
- Put in the oven and bake with the beans for 10 minutes and then another 5 without the beans or the second parchment. Bake at 150C.
- In the meantime in a sauce pan put the meats, the creams and the peas.
- Bring to boil and then let simmer for few minutes.
- When the mixture seems thickened up take of the hob and stir in the cheeses.
- By this time the base for the pie should be ready and out of the oven.
- Pour the meat-and-cream on top of the pie base and set aside.
- Roll the remaining 1/4 pastry into a pie top.
- Put on top of your pie and with a sharp knife make a small X in the middle of the pie - this will allow to the steam to leave the inside.
- Brush a splash of oil on top of the pie to make it extra crispy.
- Put the pie back in the oven for 15-20 minutes at 150C, until its golden and crispy on top.
- Serve with white wine and good company.
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