Friday, June 1, 2012
Recipe: Chicken, Bacon and Boursin Pie
Chicken, Bacon and Boursin Pie (serves 2)
1 tbsp olive oil
6 spring onions, finely sliced
5 rashers thin streaky bacon, diced
400g diced chicken breast
200ml skimmed milk
200g Boursin Garlic and Herb Cuisine
1 tsp wholegrain mustard
1 sheet ready rolled short crust pastry (or homemade)
1. Sautee the spring onions and bacon in the olive oil on a medium high heat for five minutes. Add the chicken and cook for a further 5 minutes. Add the skimmed milk and cook for a further 10 minutes.
2. Add the boursin cuisine, increase the heat to high, and keep stirring the mixture until it has become quite a thickened consistency. Season to taste, and set aside to cool.
3. Preheat the oven to 180C. Line a greased pie dish with short crust pastry, then bunch up and roll out the rest of the short crust pastry thinly. Spoon the pie filling into the pastry evenly, top with the rest of the rolled pastry, and trim any excess away from the sides of the pie dish.
4. Decorate the edges of the pastry, and add a pastry leaf or some other design for the middle of the pie, brush with beaten egg, and bake in the oven for 30 minutes. Remove from the oven and serve.