This is a kind of new world Shepard’s Pie and it’s a real winner. It’s full of Chicken and vegetables and it is topped with feta mash. How does that sound?. If that weren’t enough it is encased in my Hot water crust- the true pie pastry.
It’s pie time. Chicken Pie with Spinach and Feta to be exact
As if it’s ever not pie time….
Well in my house anyway, no matter the weather a pie is always welcome. This pie is the ants pants. It has it all. The vegetables are foremost (not that anyone around here noticed it was green), and then a quick cooking chicken base. It is topped off with our new favourite – feta mash, and wrapped in a supportive hot water crust. This is a very forgiving pastry and one for which you’ll want to keep the recipe.
I know you will love it. Just so you know, it isn’t one of those Jamie Oliver 15 minute meals. No, it will take a little bit of commitment to put it together. The good thing is that it is easily reheated read excellent left overs! In fact, even though it took me about 1 hour to make, the next couple of days were easy as ….pie. It lasted for several meals.
Even though it looks pretty fancy it doesn’t use any ingredients that are hard to find, so make it when you have just a little extra time.
Follow the step by step instructions to the Hot Water Crust pastry and I think you might make this a little more often than you expected. This pastry has seriously good ratings.
- 1 recipe hot water crust pastry recipe link below
- 200 gm onion chopped,into small dice
- 100 gm celery chopped
- 2 cloves garlic crushed
- 2 Tablespoons Oregano chopped
- 250 gm spinach frozen chopped
- 500 gm chicken mince
- 50 gm flour
- 250 ml chicken stock
- 100 gm cheddar cheese grated
- 1 kg potato peeled and chopped for mash
- 150 gm Danish feta its creamy and perfect for this mash
- 100 gm butter
- 5 gm salt and pepper
- 100 ml olive oil
- 1 whole egg yolk only
You can make both the filling and the mash ahead and cool them down, using them when you want to.
Make sure the filling isn't extremely hot when you ad it to the pastry. let it cool down a little. This will help the pastry cook better and crisp up on the bottom.
The pastry is firm enough when cooked to withstand a very deep pie plate or cake tin