Ingredients
Ingrdients
- 2 cloves of garlic, peeled
- 1 onion, peeled and quartered
- 25 grams of olive oil
- 700 grams of chicken thighs, diced into a bite size pieces
- 1 leek, sliced for the leek and chicken filling
- 200 grams of sliced mushrooms, for mushroom pie filling
- 1 heaped tablespoon of vegetable stock
- 2 heaped tablespoons of corn flour, mixed with a little water to make a thin paste
- 200 grams of water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Into bowl add garlic and onion - chop 5 seconds, speed 5
Add oil and cook 3 minutes, 100 degrees, speed 1
Add leek, chicken, stock and water - cook 15 minutes, 100 degrees, reverse spoon
Add the cornflour mixing with the spatula as you pour it in (saves a gluggy lump) with the MC off cook one minute, 90 degrees, reverse, spoon
If making the chicken and mushroom filling omit leek and add the sliced mushrooms
Depending on the size of your pie maker or if you are baking in the oven - this mix should yield 16-18 pies - which freeze and defrost very well
Tip
I use store brought puff pastry for both top and bottom for the pie maker
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made both the leek and the mushroom. The leek seemed to be the favourite. Followed the recipe mostly but used 350gm cooked chicken in each batch as I had been able to pick up 2 cooked chickens for $4 each in Coles! Great success so will use this again, thankyou for sharing!
Delicious pies! Thanks for the recipe.
Awesome pies
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