Herb and garlic chicken pies
Nadia Sawalha whips up a comforting dish kids will love and is easy to make!
For the pies:
4 chicken breasts1 clove garlic, very finely minced160g of cream cheeseHandful of finely chopped parsleySalt and pepper1.3kg puff pastry1 free-range egg, whisked with a little milk
For the carrots:
6 medium carrots peeled and sliced2 sprigs of fresh thyme finely chopped ( you can use dry)1 tbsp finely chopped onion1 tsp each of butter and olive oil
Preheat the oven to 200°C/gas 5.
Take the skin off the chicken. Using a sharp knife, make a pocket in the chicken breasts.
Mix the garlic, parsley, salt and pepper into the cream cheese, then stuff the pockets in the chicken breasts equally with the herby cheese. Then season the chicken.
Using a rolling pin on a lightly floured surface, roll out the pastry and cut into four squares big enough to completely cover the chicken. Then put one of the breasts at the bottom of the pastry and, starting at one corner, roll the pastry over until it overlaps and encases each stuffed chicken breast.
Pinch down the sides and score the edges with a fork. Trim off excess pastry and make into your kids initials. Repeat with the remaining chicken.
Brush the chicken parcels with the egg and milk mix. Pop onto a baking tray and bake in the oven for 35–40 minutes. The pastry should look beautifully golden and puffed!!
I usually serve this with steamed carrots tossed in a little butter, chopped thyme and onion. Failing that, peas are good – oh, and so is mash!
Steam the carrots. Heat the oil and butter in the pan you steamed the veg in (no more washing up please!), fry the onion until softened, then stir in the thyme. Then stir the carrots in and serve.