Sin, no, you can't take the rest of a meal home from a lot of places, because they do not want to run the risk that once the food has left their premises, people mishandle it, make themselves sick, then blame where they bought that meal. It's a liability thing.
What about chicken and vegetable pies with chicken mince?
Preparation / cooking time: 50 minutes
Ingredients:
500g chicken mince
1 tablespoon olive oil
30g butter
1 garlic clove, crushed
1 leek, finely sliced
1 tablespoon flour
1/3 cup white wine or water
1 cup chicken stock
½ cup thickened cream
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas, cooked
1 tablespoon chopped tarragon
4 sheets puff pastry, thawed
1 egg, lightly beaten
Method:
1. Heat oil and butter in a frying pan, add mince and garlic. Stir over medium heat until chicken is cooked and liquid has evaporated.
2. Add leek and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium heat. Stir through the cooked vegetables and tarragon, season with salt and pepper. Set aside to cool.
3. Invert six individual pie tins over pastry, cut around tin edge for the lids of pies. Set aside. For the pie bases, invert tins over remaining pastry and cut circles 1.5cm bigger than the tin. Lightly grease tins, line base with pastry, fill with chicken mixture. Place pastry lids over and seal edges with a fork.
4. Place pies on oven tray and brush with beaten egg. Cook in 200C pre-heated oven for 25 minutes until golden brown
I have done something like this, very close to it, can't find my recipe. I love tarragon. I also put mushrooms in instead of leek, as a change
🙂
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