80gsage and onion stuffingmade as per packet instructions, formed into small balls
pinchdried sage
400mlchicken stock
1teaspooncornflour
Instructions
For the pastry:
Grate the butter and mix with the flour. Add a pinch of salt and add small amounts of ice cold water until it comes together and clean away from the bowl (this will not be much, maybe 20-50ml). Wrap in clingfilm and refrigerate for at least 30 minutes before using.
For the filling:
Bake the stuffing balls according to the packet instructions. You can cook the rest of the filling while they bake.
Cook the carrots until tender - I put them in the microwave with a splash of water in a covered dish for 4 minutes.
Get a pan over a medium heat and add a splash of oil. Add the bacon and fry for a couple of minutes. Squeeze the sausages into 4 pieces each and add to the pan along with the chicken. Stir fry for a couple of minutes, colouring on all sides.
Add the sage and stock to the pan, followed by the cooked carrots. Bring to the boil. Mix the cornflour with a teaspoon of water and then stir thoroughly into the pie filling. Once blended remove from the heat and allow to cool slightly.
Preheat the oven to 200°C. Roll out the pastry on a floured surface to 3mm thick. Cut out circles and line into a greased muffin tin. Add the pie filling and top with another pastry circle. Brush with beaten egg and bake for 30-35 minutes until puffed up and golden.
Video
Notes
Can easily be frozen at any stage. Even the pie filling itself can be frozen separately for making another day.