ramtops

(I said it was a busy weekend).

The last of last weekend’s roast chicken was languishing in a bowl in the fridge, and the weather forecast was Not Nice. So we decided that A Pie was called for.

Due to the unexpected trip to Lakeland, I started the filling in the tiny slow cooker before I went out. In went two chopped rashers of back bacon, about 30g of finely diced chorizo (oh, chorizo, how I love thee), a chopped leek, and about half a punnet of tired chestnut mushrooms. A small glug of olive oil, a grate of black pepper, some fresh thyme, and I set it on low, and went to Beverley. I’m getting so much use out of that thing, I just love it. I want a medium slow cooker now, but I really don’t think I have anywhere to keep it :(

There was a gorgeous smell when we returned! Once the cake baking marathon was over, I transferred the mix to a deep frying pan, added the chicken and warmed it through. And then, while warding off the Senior Cats, I added about two or three tablespoons of plain flour and cooked that off, and then just enough milk to make a sauce. No idea how much, just until it was right.

Pete manfully rolled out the puff pastry (which came from the freezer – I’m not that daft), and we ate it with mashed swede and carrot, and very nice it was too. And we were so hungry I forgot to photograph it, but I will do so when we have reheated the other half for tomorrow’s supper.

Mirrored from Reactive Cooking.