Chicken and fennel pies
Try your hand at delicious homemade chicken and fennel pies for a tasty alternative to store-bought.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Pie dish
- Pastry brush
- Baking sheet
- Oven
Ingredients
- 1 tablespoon olive oil
- 1 brown onion (150g), sliced thinly
- 1 baby fennel bulb (130g), sliced thinly
- 500 grams minced (ground) chicken
- 1/4 cup (35g) plain (all-purpose) flour
- 1 1/2 cup (375ml) chicken stock
- 1 potato (200g), cut into 1cm (½ inch) dice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 ready-rolled shortcrust pastry, halved diagonally
- 1 sheet ready-rolled puff pastry, quartered
- 1 egg yolk
- 1/2 teaspoon fennel seeds
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