Step-by-Step Guide to Prepare Favorite Sophie's no dish chicken and bacon pie
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Prepare Speedy Sophie's no dish chicken and bacon pie. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sophie's no dish chicken and bacon pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sophie's no dish chicken and bacon pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sophie's no dish chicken and bacon pie is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sophie's no dish chicken and bacon pie estimated approx 45 mins.
To begin with this recipe, we must prepare a few ingredients. You can cook Sophie's no dish chicken and bacon pie using 9 ingredients and 11 steps. Here is how you can achieve that.
Yum! Quick and easy. Serve immediately hot, or allow to cool uncovered, then wrap and keep the fridge for a tasty cold snack or picnic treat.
Ingredients and spices that need to be Get to make Sophie's no dish chicken and bacon pie:
- 1 chicken breast, diced
- 100 grams chopped bacon
- 100 ml white wine
- 6 spring onions, chopped.
- 5 tbsp creme fraiche
- 1 tsp garlic powder
- 300 grams short crust pastry
- 1 egg, beaten
- 1 salt and pepper to taste
Instructions to make Sophie's no dish chicken and bacon pie
- Fry your bacon, chicken and spring onions in a own and cook through. You want your chicken to be sealed, bacon crispy and the spring onion begins to go translucent on the white parts.
- Pour the wine into your pan, add your garlic powder, and simmer for 5 minutes or until it has reduced by about a third.
- Remove from the heat and stir in your creme fraiche.
- Spoon half of your mixture into the middle of each circle, laying it evenly with a 1- 1½cm gap around the edge.
- Set to one side and begin rolling out the pastry - you want two circles approximately 6" across, and two about 5".
- Place the two larger circles on a baking tray lined with grease proof.
- Preheat the oven to 180°C.
- Brush beaten egg on the border you left. Place the smaller circle on top of the filling.
- Go round the edge of the pie, lifting the bottom later and pinching it with the top on to join them. Continue around the pie until you've sealed it all. Brush the outside your pie with the beaten egg mixture and cut two small holes in the top to let it steam.
- Bake for 25-30 minutes, or until golden brown.
- Enjoy !
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