These Pork, Chicken & Tarragon Pies are delicious warm or cold. Great to do ahead and have ready for a party or a picnic. Plus the hot water pastry is easy peasy I guarantee you! You will need at least 2 times the Hot Water pastry
|Ready for the oven|
|Pork Pie by Feed Your Inner Cook|
Hot Water Pastry
Ingredients You will need at least 2 times the Hot Water pastry
150g butter chopped
2/3 cup (160ml water)
2 1/2 cups plain flour
1/2 teaspoon salt flakes
Place butter and water in a saucepan over high heat and bring to the boil.
Remove from heat and add flour and salt, stir until a smooth dough forms.
Turn onto a lightly floured surface and knead until smooth and elastic.
Pork, Chicken & Tarragon Pies
Salt & Pepper
3 cloves garlic
500g Chicken mince
500g Pork mince
100g Ham, chopped
1 x 200g chicken breast fillet, chopped
1 leek trimmed and sliced
2 Tbsp Tarragon, chopped
2 x Qtys Hot Water Pastry (above)
Egg for egg wash
Preheat oven to 160 degrees Celsius
Melt the butter in a frying pan over medium heat.
Add leek, garlic & tarragon, cook for 7-8 minutes or until leek has softenend.
Set aside to cool completely.
Place pork, chicken, ham, chicken mince and leek mixture into a bowl.
Mix well to combine.
Roll 1/2 the pastry out between 2 sheets of non stick baking paper, until 3mm thick.
Cut pastry to fit a Texan muffin tin.
Fill with the mixture.
Cut pastry to form a lid.
Cut small holes in the lid.
Brush with egg wash and bake for 45mins to 1 hour or until golden and juices run clear.