Chicken & Camembert Pies
Indulge in Chicken & Camembert Pies featuring a crisp shortcrust pastry encasing a luxurious blend of creamy chicken, vegetables, and Camembert cheese. Crowned with a golden puff pastry lid, these pies are a delectable delight!
Equipment
- 6 Pie tins (mine had a 7.5cm base width)
Ingredients
- 40g butter
- 1 onion, diced
- 1 carrot, diced
- 1 stick celery, diced
- 3 cloves garlic, finely diced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 700g chicken thigh fillets, cut into bite sizes cubes
- ⅓ cup white wine
- ¼ cup plain flour
- 1 cup chicken stock
- ½ cup thickened cream
- 1 tablespoon chopped fresh parsley
- 3 sheets frozen shortcrust pastry, thawed
- 3 sheets frozen puff pastry, thawed
- 200g camembert cheese, cut into 18 chunks
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds (optional)
Instructions
TO MAKE THE FILLING
- Melt butter in a lage frying pan over medium heat. Add the onion, carrot and celery and a good pinch of salt. Saute for 5-6 minutes or until nicely softened but not coloured. Add the garlic and thyme, cook 1 minute.
- Increase heat to medium high then add the chicken. Cook, stirring often for 5-6 minutes or until chicken is sealed all over and has turned white. Pour in the wine and allow it to bubble up and reduce by half.
- Sprinkle the flour over the mixture and cook, stirring for 1 minute. Gradually pour in the stock, while constantly stirring, until throughly combined. Bring to the boil then stir through the cream.
- Reduce heat and simmer for 15 minutes or until the mixture has thickened and chicken is cooked through. Season to taste with salt and ground white pepper. Transfer mixture to a bowl, stir in the parsley and allow to cool completely.
TO ASSEMBLE THE PIES
- Place a baking tray into the oven and preheat to 200C (180C fan forced). Lightly grease 6 pie tins with non-stick cooking spray. Cut 6 circles from the shortcrust pastry and use to line base and sides of pie tins. Cut 6 rounds from the puff pastry and set aside (see notes below on pie tins).
- Divide the pie filling evenly between tins then top each with 3 chunks of camembert.
- Brush the pastry rims with water then place a puff pastry disc on top of each pie. Press the pastry edges firmly together to seal or use a fork to crimp. Make 2 slits in the top of each pie (to allow steam to escape) and brush tops with beaten egg. Sprinkle with sesame seeds if using.
TO BAKE THE PIES
- Transfer pies onto the hot baking tray. Bake in the oven for 25-30 min or until golden brown. Stand in tins for at least 10 minutes before serving. Serve with oven baked fries and a mixed green salad.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PIE TINS
I used pie tins that I purchased from Coles for the breast cancer awareness week many years ago (that's why mine are pink) but they still sell the same ones but in black. Woolies also sells them.
You can use other dishes though such as ramekins, Texas muffin tins, regular muffin tins (they will then become party pies!!) or other pie dishes you may have at home. - OTHER OPTIONS
You could also make one family size pie or use a pie maker if you own one. You will get more smaller pies by using this method. Follow the manufactures instructions for your pie maker. - LINING PIE TINS WITH PASTRY
To work out how big you need to cut the shortcrust pastry bases, measure from side to side across the tin (including any lip), pressing the tape measure down into the tin to get the whole width (sides and all).
Find something of similar size to that measurement (I used a bowl) and cut out 6 rounds from the shortcrust pastry sheets (2 from each sheet). Use excess pastry to make things like pastry twists with parmesan and herbs, mini tart bases for sweet fillings etc
For the pastry lids, measure the tins from the top, side to side. Again find something similar in size and cut out 6 rounds from the puff pastry. Reserve excess pastry for decorations on top of the pies if you like (things letters, leaves, shapes - whatever takes your fancy) or use the pastry to make puff pastry twists or shapes. - STORAGE OF PIES
Fridge - When baked, the pies will keep in the fridge for up to 3 days. Store in an airtight container or zip-lock bags. Reheat as below.
Freezer - once baked, allow to cool completely. Wrap in a layer of plastic wrap, then a layer of foil. Place into a large zip-lock bag, label, date and freeze for up to 3 months. Thaw in the fridge overnight before gently reheating.
Reheating - once thawed, microwave pies until hot then bake in a 180C oven for 10 minutes to crisp up. Alternately, heat in a 160C oven until piping hot, about 20-25 minutes.