Friday, June 1, 2012

Recipe: Chicken, Bacon and Boursin Pie

You will be getting a load of Bel cheese recipes from me over the next few weeks. As you guys may remember about 1/2 a year ago i won an Ipad from Bel, and then after this they asked me whether i wanted to become a Brand Ambassador. I of course agreed, and whilst they have been sending me loads of lovely cheese, i've been busy developing scrumptious recipes! In the recipes i used a product called "Boursin Cuisine"- which is something caterers can find in bulk, but it's basically the same as normal boursin, only a bit more creamier. If you cant get boursine cuisine, instead just add 50ml single cream to the recipe as well as the normal Boursin you get from supermarkets.

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.

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