Sunshine Pie

Back to being Mum today with a meal on the table for 5pm, when we all sit down to eat. I would like to do something different and exciting, but know the rest of that roast chicken is lurking in the fridge calling out to be eaten. It does seem to be a bit repetitive with lots of chicken lately, but I would rather that, than to waste.

It is one of those crisp, cold days with clear blue skies which often allow that bright sunshine to filter through giving you a hint that spring really is on its way! It is this, that has inspired me to make a Sunshine Pie with the hope of  brighter, warmer times to come. The sunshine refers to the bright yellow colour of the filling made from carrots and red peppers all enfolded in a soft, flaky pastry. Enough to warm and comfort anyone on such a day.

This recipe began as a Pampered Chef ring recipe I saw demonstrated at a Pampered Chef party. There are many recipes for these on the internet and on the Pampered Chef recipe page. They use croissant dough to make the pie and are really so easy to do. In fact, as you can see from the pictures my nearly 4 year old trainee chef, 'P' did most of the assembly. Most of the recipes I could find were American, which meant conversion of some of the measures and some ingredients, which are not familiar here in the UK. So here is my twist on the recipe, you can be quite experimental with this and add what you like, but you do need quite a dry filling or you will end up with soggy pastry.

2 tins of Croissant Dough (these can be found in the refrigerator section in the supermarket, with the pastry. See image above).
50g Butter
3tbsp Flour
3 Carrots
1/4 Stick Celery
1 Garlic Clove
1/2 Red Pepper
1 Bay leaf
Cooked Chicken
1 Courgette
Milk
(You could also add half an onion or leek, or a couple of spring onions. Cooked bacon or ham would also taste good).
Preheat oven to 180 degrees Celsius.

• Melt the butter in a heavy based pan. (It is important to use butter rather than oil so that it can thicken the sauce later when the flour is added).
• Blitz, in a food processor, the carrots, garlic, celery, pepper and courgette. (And any other vegetables you want to add).
• Add the vegetables and bay leaf to the butter and saute on a low heat to soften. You are not looking for browning. Cook for at least 20 minutes or longer, so long as it is a low heat.
• Stir in the flour until the mixture becomes sticky and cook for a couple of minutes to remove any floury taste.

•  At this point you could add any any bacon or ham you are using.
• Add the milk a dash at a time and heat until it thickens, stirring all the time. If it gets too thick add a dash more milk, but you don't want it too wet. (See picture).
• Stir in the chicken.

• Open the croissant dough and lay triangles, slightly overlapping with points facing out onto a baking tray or stone.
  

•  Place the filling in the centre in a neat circle.
  
  •  Lay the points of the pastry neatly over the top of the filling, quite tightly, working round in a circle so they are layered. Yes, this can be done by a near 4 year old!
  
  • Lift the inside edge of the pastry slightly and tuck the point of the triangle neatly under.
  
  
  
  
  • Brush with a little milk to glaze and bake in the oven at 180 degrees Celsius for about 30 minutes.