Will I ever tire of pies? Big pies, miniature pies, sweet pies, savory pies, all the pies? Will they ever be enough?
The answer is no. I will always love pie, which is why I had to try the miniature pies in “Royal Teas”!
Is Fall hunting season by any chance? My country isn’t big on hunting so I wouldn’t know but by the look of the Autumn chapter of “Royal Teas,” I’m willing to bet that’s the case. There are a lot more game recipes than I thought there would be, including one for Miniature Game Pies.
Now, game meat isn’t popular in my country (I’ve never eaten partridge, venison, pheasant or grouse), we’re more of a chicken, pork and beef kind of place, so I wouldn’t know where to get any of the meat required, buuuuuut…
I do know where to get some chicken (literally every supermarket in the country). And I do love chicken pie.
Therefore, I present to you my bastardization of the Royal House’s Miniature Game Pies, Miniature Chicken Pies!
(I changed nothing but the type of meat, so it should be fine.)
Miniature Chicken Pies
An Autumn Royal Palace Recipe by Mark Flanagan with a twist.
- 500 grams diced chicken (in the original it was assorted game meat)
- 2 carrots diced into 1/2 cm
- 2 sticks celery diced into 1/2 cm
- 1 onion finely chopped
- 150 grams button mushroom quartered
- 100 grams smoked bacon cut into 0.5 lardons
- 2 bay leaves
- 1/2 bunch thyme
- 250 grams plain flour
- 1 teaspoon tomato purée
- 100 ml red wine
- 570 ml chicken stock (or game stock in the original)
- salt and pepper
- cooking oil (I like olive oil)
- 500 grams puff pastry
In a heavy-bottomed pan heat the oil, add the chicken and bacon until colored. Remove and set aside.
Add vegetables and herbs to pan and sweet down gently until softened. Add the tomato purée and flour and cook for 2/3 minutes while stirring. Add red wine and continue cooking until liquid has reduced by two thirds.
Return meat to the pan, add stock and bring to a boil. Reduce to a simmer and cook for 30 minutes.
The sauce is ready when it's thick enough to coat the back of a spoon.
Roll out puff pastry to 3 mm thick and cut disks of 6/7 cm diameter with a fluted cutter. Line the molds (the book suggests bun trays, but cupcake molds work just as well) with the disks and then add a good spoonful of the mix to each one.
Egg wash the edges and put on the top disc of the pastry. Crimp together and rest in the fridge for 30 minutes.
Preheat oven to 180 C.
Remove pies from the fridge, brush them with egg wash and bake for 20 minutes or until the tops are golden.
The lovely, lovely filling.
The “Royal Teas'” Miniature Game Pies:
My Miniature Chicken Pies:
I feel like this is is the one recipe where I couldn’t nail the look of the original recipe. My miniature chicken pies were lovely, but they just don’t look like the Royal originals in the slightest. It might have something to do with the fact that I didn’t have fluted cutters, so my edges were too smooth even post crimping. Lookswise, I failed the teste.
Flavorwise? These were utterly delicious, by far my favorite savory pie recipe I’ve ever made. The filling was nice and creamy (so many pies have dry fillings), the chicken fit the other flavors perfectly, and it was overall my definition of a perfect chicken pie.
I’m still counting this as a win! And a perfect Tea treat!
Next up: Winter!