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  1. Here’s inside the succulent pie with a crisp buttery crust that begged for second helpings.

    I used left over Milawa Free Range fennel and lemon roasted chicken and potato, a fine onion dice, a tiny bit of Greenvale Farm bacon offcuts, a super thick bêchemel made with Schulz Organic Dairy’s milk and left over pan juice gravy from the roasted bird.

    A little extra salt and white pepper was added, but that was all that was needed to season it. The juices from the bacon meshed with the seasonings I had used to roast the bird and that was more than enough to complement the chicken flavour.

    The buttery shortcrust dough was from Pastry by Patersons and was baked for 30 minutes at 190°c - scrumptious!

    Here’s inside the succulent pie with a crisp buttery crust that begged for second helpings.

    I used left over Milawa Free Range fennel and lemon roasted chicken and potato, a fine onion dice, a tiny bit of Greenvale Farm bacon offcuts, a super thick bêchemel made with Schulz Organic Dairy’s milk and left over pan juice gravy from the roasted bird.

    A little extra salt and white pepper was added, but that was all that was needed to season it. The juices from the bacon meshed with the seasonings I had used to roast the bird and that was more than enough to complement the chicken flavour.

    The buttery shortcrust dough was from Pastry by Patersons and was baked for 30 minutes at 190°c - scrumptious!

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