Name: Chicken and fennel pies
Cook time: 80 min
Total time: 80 min
Ingredients: 1 tablespoon olive oil; 1 brown onion (150g), sliced thinly; 1 baby fennel bulb (130g), sliced thinly; 500 gram minced (ground) chicken; 1/4 cup (35g) plain (all-purpose) flour; 1 1/2 cup (375ml) chicken stock; 1 potato (200g), cut into 1cm (½ inch) dice; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 ready-rolled shortcrust pastry, halved diagonally; 1 sheet ready-rolled puff pastry, quartered; 1 egg yolk; 1/2 teaspoon fennel seeds

Ingredients

1 tablespoon olive oil

1 brown onion (150g), sliced thinly

1 baby fennel bulb (130g), sliced thinly

500 gram minced (ground) chicken

1/4 cup (35g) plain (all-purpose) flour

1 1/2 cup (375ml) chicken stock

1 potato (200g), cut into 1cm (½ inch) dice

2 tablespoon finely chopped fresh flat-leaf parsley

2 ready-rolled shortcrust pastry, halved diagonally

1 sheet ready-rolled puff pastry, quartered

1 egg yolk

1/2 teaspoon fennel seeds

Method

1.Heat oil in large saucepan, add onion and fennel; cook, stirring, until soft. Add chicken; cook, stirring, until chicken is cooked through. Add flour; stir until bubbling. Gradually stir in stock. Add potato; cook, stirring occasionally, about 10 minutes or until potato is tender and mixture thickens. Remove from heat. Stir in parsley; season to taste. Cool 30 minutes.

2.Preheat oven to 200°C/400°F.

3.Grease four 1-cup (250ml) pie dishes. Line base and side of each dish with shortcrust pastry; trim edges. Divide chicken mixture into pastry cases, top with puff pastry; trim edges. Brush with egg yolk and sprinkle with seeds. Place dishes on oven tray.

4.Bake pies about 45 minutes or until browned. Stand 10 minutes before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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