Nothing like a delicious old-fashioned pie – this one as tasty as ever! Play around with the left-over pastry to decorate the top.
30 ml (2 Tbsp) butter or margarine
30 ml (2 Tbsp) Spur Durky Sauce
1 medium onion, coarsely chopped
100 g button mushrooms, coarsely chopped
200 ml (1 sachet) Spur Cheddamelt or Cheese Sauce
30 ml (2 Tbsp) chopped fresh thyme or 10 ml (2 tsp) dried
3 ml (½ tsp) Spur Seasoning Salt
Freshly ground black pepper to taste
About 700 g fine shredded white chicken (1 whole chicken, roasted and shredded)
125 ml (about 80 g) frozen green peas
400 g frozen puff pastry, thawed
1 egg and 30 ml (2 Tbsp) milk for glazing
Heat butter and Spur Durky Sauce in a large heavy-based saucepan. Add onion and sauté for a few minutes.
Add mushrooms, Spur Cheddamelt Sauce, thyme, seasonings and simmer for about 5 minutes. Add chicken pieces and peas, stir lightly and heat for about 5 minutes until combined. Spoon into a large, greased oven-proof dish and leave to cool completely.
Roll out pastry onto a lightly floured surface to about 3 mm thick. Place over chicken filling, decorate with left-over pastry pieces and brush with beaten egg and milk. Place pie in fridge for about 15 minutes for pastry to chill (to prevent shrinking in oven when baking).
Bake in a preheated oven at 200°C for about 45 minutes or until pastry turns golden brown.
Substitute the chicken strips with beef or lamb, or any left-over meats.
Substitue the mushrooms with any other vegetables of choice, such as chopped carrots.
Making strips of pastry into a lattice always looks amazing. Worth a try!
Instead of one large pie, make individual ones which are ideal to cook in an air-fryer.