This week leading caterer Karen Short gives us a tour of her home and introduces party food with a difference. This recipe makes 8 small pies.
INGREDIENTS: 90 ml (6 T) unsalted butter; 1 large onion, chopped; 3 carrots, chopped; 3 leeks, sliced; 3 stalks celery, chopped; 150 g skinless chicken breast fillets, chopped; 125 ml (½ c) cake flour; 150 ml chicken stock; 100 ml milk; 5 ml (1 t) freshly chopped thyme leaves; 25 ml (5 t) dry sherry; 180 ml (¾ c) fresh or frozen peas; 30 ml (2 T) chopped fresh parsley; salt and freshly ground black pepper; puff pastry, cut into shapes with a cookie cutter.
METHOD: Preheat the oven to 200 °C. Melt the butter in a large pan. Add the onion, carrots, leeks and celery and sauté over medium heat for 5 minutes or until the onion is translucent. Add the chicken and brown gently. Add the cake flour and, stirring continuously, heat for 1 minute. Add the chicken stock and milk. Reduce the heat and simmer for 10 minutes, stirring occasionally. Add the thyme, sherry, peas and parsley and season to taste with salt and pepper. Spoon the mixture into small bowls and cover each with a puff pastry shape. Bake for 5 to 10 minutes or until the puff pastry is golden brown. Serve lukewarm.
