Chicken and Lemon pielets

Courtesy of http://www.LA
have not followed a recipe in years, partly because I am lazy but also because I like doing my own thing,
These pies are quite long to prepare, but the result is always excellent, even if this round in the absence of a second package of short crust pastry, I had to make them without lids, so they were less pleasing to the eye.

2 packages of short crust pastry (or puff pastry)
1 potato
1 zucchini
500 gr chicken
1 package saffron
1 confit lemon and 1 lemon or 2 lemons
1 egg
Some milk
Salt pepper

Start by steaming a biiiiig potato and a zucchini.
Cut 500 grams of chicken into pieces (I used turkey because it was what I had in the fridge, but I must say that it tastes better with the chicken). 

Cook the chicken in a pan with some oil for about ten minutes and then add the onion and continue for another ten minutes. Pour the saffron in half a liter of cold water, then pour it with the cumin, the coriander, the  lemon juice and the lemon confit (I peeled and chopped lemon zest because I had no lemon confit, and even tough it is not the same thing, the final result is as good) , into the pan and continue cooking the meat. 

Now cut the pastry in six circles the size of your molds, (if you don’t have small pie molds, you can use muffin holders, you just make more!!) and if you have 2 packets of pastry, also create the lids. 

Meanwhile, turn on the oven at 180 degrees, and start cooking the pastry (remember to make some holes in it with a fork!) otherwise it will remain soggy.
Slice the potato and the zucchini, pull the molds out of the oven, and lay slice of potato on the bottom of each pie then pour the meat on the top. Last time I made them they looked a bit dry so I beat and egg with some milk and parmesan and poured on top of each one (but it is not necessary).
Then decorate it with zucchini, put the lid on and bake for half an hour!


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