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Mystery Bag Meals – Chicken Stroganoff Pie

This is the first of My Mystery Bag Meals series, a series based on Ready Steady Cook.  You can see all the ingredients below, including the ones I used from my Store Cupboard

Ingredients for Mystery Bag Meals – Chicken Stroganoff Pie

Ingredients for Mystery Bag Meals – Chicken Stroganoff Pie

This mystery bag was set by Melanie from (www. melaniesfoodadventures.com) The ingredients were:

  • Ready Rolled Puff Pastry £1.30
  • Ready to Eat Chicken Chunks £2.00
  • Pack of Trimmed Green Beans £0.50
  • Tub of Crème Fraiche £0.90

This bag came to a total of £4.70… good shopping I thought, so what was I going to do with this bag of loveliness…. a Chicken Stroganoff Pie

It’s quite funny posting this today because a year ago today I posted “Graham’s Caramelised Red Onion and Goats Cheese Tart”. This recipe is loosely based on a recipe Graham gave me for his Stroganoff, and it was cooked by my niece Alice and I when she came to stay recently. The first thing to do is pre-heat your oven to 2000 C, next chop the onion and garlic, as you’re cooking it in the saucepan and in the oven you don’t have to chop them too finely…. ok you can cute them as fine as you want to, with me time was tight and I was lazy.

Chopping the Onion and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Chopping the Onion and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Once you’ve chopped the garlic and onion set them aside for later, next put some butter in a sauce pan and some olive oil. Heat on a low to medium heat…. I hate these recipes that say cook something for x amount of minutes without telling you what temperature to cook it on.

Melting the butter to fry the onions for my Mystery Bag Meals – Chicken Stroganoff Pie

Melting the butter to fry the onions for my Mystery Bag Meals – Chicken Stroganoff Pie

When the butter has melted add the onions and Sweat the onions slowly then add the garlic, you should be careful not to burn the garlic. Cook it gently stirring regularly.

Frying the onion and garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Frying the onion and garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Once the garlic and onions have softened it’s time to add the Smoked Paprika. As I said earlier this is an adaptation of Graham’s Strongonhoff recipe, he uses Paprika that isn’t smoked but I only had Smoked Paprika in the cupboard. Alice and I (well Alice not me honestly your honour was a bit heavy handed with ye ole Paprika… on reflection I’d add about 1 level teaspoon. Cook gently so that you cook out the powderiness of the spice. I can never understand how people put raw curry powder with mayonnaise for dips and dressing, raw spices have a sand like texture, reminds me of falling when messing about on the beach – or so I imagine lol.

Adding the Smoked Paprika to the Onion and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Adding the Smoked Paprika to the Onion and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Once the Paprika, Onion and Garlic have got to know each other, are relaxed and enjoying each other’s company….. add another guest to the party. It’s time to add the star of the show… the cooked chicken, I have a confession to make, there’s less cooked chicken than there should be, why, because I was hungry the night before lol

Adding the Cooked Chicken to the Smoked Paprika, Onions and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Adding the Cooked Chicken to the Smoked Paprika, Onions and Garlic for my Mystery Bag Meals – Chicken Stroganoff Pie

Keep stirring that until the chicken is fully covered with the Paprika and all the flavours are combined and everything is cosy, the chicken is pre-cooked so don’t worry too much just bring things up to temperature.   At every party there’s always someone who is fashionably late… this occasion it’s the Crème Fraiche, it’s an ingredient I don’t use often, although to draw more links to this time last year I do use it in Graham’s Goats Cheese Tart and my Courgette, Saffron and Two Cheese Tart.

Adding the Crème Fraiche to the Saucepan of ingredients for my Mystery Bag Meals – Chicken Stroganoff Pie

Adding the Crème Fraiche to the Saucepan of ingredients for my Mystery Bag Meals – Chicken Stroganoff Pie

 

Make sure everything has amalgamated and all the flavours are combined, taste, taste and taste again. I really can’t stress how important tasting your food is, no one knows how it should taste better than you. Season at this point and stir again, everything should be red and lushness looking, I love red, being a Manchester United fan it’s hard not to lol.

All the ingredients ready to be added to the pie dish for my Mystery Bag Meals – Chicken Stroganoff Pie

All the ingredients ready to be added to the pie dish for my Mystery Bag Meals – Chicken Stroganoff Pie

Roll the pastry out, sprinkle some flour. Score a boarder around the edge of the pastry, then prick the middle area to ensure it doesn’t rise. Leave to one side to top the pie. While the pie crust is sitting relaxing place the filling ingredients in the pie tin.

The pie filling in the tin waiting for the pastry top to make my Mystery Bag Meals – Chicken Stroganoff Pie

The pie filling in the tin waiting for the pastry top to make my Mystery Bag Meals – Chicken Stroganoff Pie

Place the pastry on top of the pie tin, ensure that it goes fully around the tin you are using. In my opinion it shouldn’t touch the filling, once on the tin crimp the edges and slash some slits in it, then brush with an egg to get the pastry golden brown.

My Mystery Bag Meals - Chicken Stroganoff Pie ready to be cooked

My Mystery Bag Meals – Chicken Stroganoff Pie ready to be cooked

Place in the oven and cook until the pastry is golden brown, all pie filling ingredients are cooked all ready so it is just a case of cooking the pastry lid until it’s golden brown.

Mystery Bag Meals - Chicken Stroganoff in the oven cooking

Mystery Bag Meals – Chicken Stroganoff in the oven cooking

Can you spot the guest appearance in the picture above…. there’s a gold star in it if you can! It was stunning, my mother said to me she’d never had a Chicken Stroganoff Pie, neither had I but then I’d never heard of a Chicken Tikka Slice until I bought one from Gregg’s…. there’s a first time for everything!

Mystery Bag Meals – Chicken Stroganoff Pie after being cooked

Mystery Bag Meals – Chicken Stroganoff Pie after being cooked

This was stunning, Alice and I thoroughly enjoyed it, had a rich deep taste which was smoky from the Paprika, I thoroughly enjoyed it, if I’d had more time I’d have done more with the beans…. but as it was they were just boiled lol. To download a step-by-step guide for this recipe click here.

Mystery Bag Meals – Chicken Stroganoff Pie with Green Beans and Mashed Potatoes

Mystery Bag Meals – Chicken Stroganoff Pie with Green Beans and Mashed Potatoes

I’ve had a nightmare few weeks, just lacking motivation, I’m sorry it’s taken so long for me to write this, because I couldn’t be arsed to do anything…. excuse the vulgarity. I’m feeling better now thankfully and working on my new business so things are looking up… woop woop!

Anyway enough of the boohoo’s time to move on, this recipe was made by myself and Alice, who (unlucky France) has come back home after her time away. We had a fab week when she came up recently and did lots of cooking including a Pasta Dissaster as I’ve said before, I’ll share that with you soon! I’ll be doing another Mystery Bag Meals challenge in at the end of September, do you want to be the one who suggests the bag. Email mbm@wheeliegoodmeals.co.uk. Cook this one, it’s a great recipe and quick and easy. Thanks to Alice for helping me cook it, Melanie for the ingredient suggestions and Dave Hole for creating the fab logo. The bag types and costs are listed below, don’t panic I’ll be the one forking out for the ingredients lol… you’ve just got to give me the list 😀

Mystery Bag Meals Information

Mystery Bag Meals Information

If you like Stroganoff then check out my Mushroom Stroganoff I made many moons ago lol. Thank you for stopping by remember you can sign up to the blog for updates and visit us on our social media pages which are listed below.

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I know I’ve been potching (messing about) with the layout of the site, I’m still looking for a new one but I’ll be going back to the old look for now.  Bear with me, I’ll get there!  See you Tuesday, I’ll be back as normal…. is that a good thing, I’ll let you decide lol

Rich

Chicken, Pek, Leek and Sage Leftover Pie

Chicken, Pek, Leek and Sage Leftover Pie

This is my first ever, yes first ever pie! Ok slightly not true but it’s my first pastry based pie. I am ashamed to say that I’ve never made a pie out of pastry. As its #GreatBritishPieWeek I thought it would be only fitting to cook a pie in celebration, not only that but it’s a leftover pie and using leeks, comes in the Six Nations, St David’s Day theme…. I’m sure there’s other reasons for cooking it but, the real truth of the matter is I just wanted to make a pie! Phew, now I’ve got that off my chest here we go, You can change this in lots of ways, you can add garlic, cream, milk and lots of other ingredients to pimp up this pie but it’s awesome as it is.

Some of the Ingredients of Chicken, Pek, Leek and Sage Leftover Pie

Some of the Ingredients of Chicken, Pek, Leek and Sage Leftover Pie

Some of the Equipment For Chicken, Pek, Leek and Sage Leftover Pie

Some of the Equipment For Chicken, Pek, Leek and Sage Leftover Pie

The ingredients are simple and it involved very little equipment which shows you how easy this recipe was to make. The stock in the picture above left was made by my darling mother, she boiled the carcass in water, I used some of it in the pie for the sauce and some of it for the white sauce I served along with the dish. I know some people make stock by browning the bones of the carcass or boiling it with aromatic herbs and stock vegetables but, in keeping with the quick and easy recipe this was how my mother made her stock.

Preparing The Ingredients For The Chicken, Pek, Leek and Sage Leftover Pie

Preparing The Ingredients For The Chicken, Pek, Leek and Sage Leftover Pie

Chop all the ingredients, as this is not a low slow cooking process I tended to chop everything quite finely. Set the ingredients aside, heat some butter in a frying pan and then add some oil, fry the leeks until they are softened and slightly coloured.

The Process Of Cooking The Leeks For The Chicken, Pek, Leek and Sage Leftover Pie

The Process Of Cooking The Leeks For The Chicken, Pek, Leek and Sage Leftover Pie

Once you’ve softened the leeks you’ll need to make your roux and the sauce for the pie. There’s four steps, melt the butter, stir in the flower then take off the heat, once you’ve done that pour the stock in slowly and stir continuously. Put back on the heat and let it thicken, you need it to be fairly thick, season it with salt and pepper if you haven’t seasoned it when making the stock.

The Process Of Making The Sauce To Go In The Chicken, Pek, Leek and Sage Leftover Pie

The Process Of Making The Sauce To Go In The Chicken, Pek, Leek and Sage Leftover Pie

Put the leeks back on the hob and bring back to the heat, then add the meat and the sage and stir thoroughly. Allow all the flavours to get to know each other, cooking at this point is like a relationship first two people get introduced to each other, then they’ll get to know each other, that’s what we’re doing here.

Different Stages of Making The Chicken, Pek, Leek and Sage Leftover Pie

Different Stages of Making The Chicken, Pek, Leek and Sage Leftover Pie

Place all the ingredients in the pie dish and spoon over the sauce, this is the engagement party… we’re almost there now! Egg wash the rim of the pie dish and place over the pastry, crimp the sides and wash wigh an egg wash. Now the ingredients are all married and are living happily ever after, you can place in an oven and cook for twenty minutes or until the pastry is golden brown.

Chicken, Pek, Leek and Sage Leftover Pie Fresh From The Oven

Chicken, Pek, Leek and Sage Leftover Pie Fresh From The Oven

I am like a kid in a sweet shop with this pie, I almost wanted to do a little gig when it came out because it looks so good. Pinocchio said “I’m a real boy” well at this point I was saying “it’s a real pie” (in a Pinocchio style voice). I served this with broccoli and boiled potatoes and a white sauce made with the remaining chicken stock and seasoning. This is a fantastic pie and can be eaten hot, or cold, it’ll keep in the fridge and can be reheated as long as it’s done thoroughly.

Chicken, Pek, Leek and Sage Leftover Pie with broccoli and boiled potatoes and a white sauce

Chicken, Pek, Leek and Sage Leftover Pie with broccoli and boiled potatoes and a white sauce

Click here to download a pdf step-by-step version of this recipe. If you’re looking for something that’s quick and easy to eat during the week why not try out our Store Cupboard Mushroom Stroganoff. I apologise for the picture above but it’s the best I had of it all served up. I had to post this recipe so my Sweet and Sour chicken will be delayed until next week, it’s worth waiting for though. I know we’ve got a chicken overload recently but don’t panic plenty of other recipes to come. Remember to get in touch if you think I should be covering something or if you’ve covered one of my recipes or tried an item on Time-Saving Tuesdays. Special thanks this week to Dave for his St David’s day avatar – more to follow soon.
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Comforting Classics – Shepherd’s Pie

Now we’re hitting the heights of pure comfort, in comfort terms this is this is a big king sized bed with a soft fluffy duvet, hot water bottle and a mug of cocoa (sorry was that a bit too 😆 ! Now there are two debates going on with this one…. debate number one Shepherd’s pie off… my mother makes a different version to mine, whose is the best? We’ll never know, maybe a blind tasting is in order. Debate number two is this Shepherd’s Pie or Cottage pie. What’s the difference I hear you ask, well Cottage Pie contains Beef and Shepherd’s Pie (as in the name) contains lamb. I suppose you could say this was Cottage Pie because it contains beef but we’ve always called it Shepherd’s Pie. May be because my mother’s maiden name is Shepherd, I honestly don’t know 🙄 .

Ingredients for Comforting Classics - Shepherd's Pie

Ingredients for Comforting Classics – Shepherd’s Pie

The image above shows all the ingredients the top picture shows the ingredients for the pie, you can see there isn’t a large amount, the picture below shows the ingredients required for the mashed potatoes.

Equipment for Comforting Classics - Shepherd's Pie

Equipment for Comforting Classics – Shepherd’s Pie

I didn’t have very much in the way of utensils or pieces of equipment there was a casserole dish in addition to those pictured above. I love my Ken Hom Wok I cook everything in it but you can use a normal frying pan.

Stage One Of Frying The Carrots, Onions and Mice For The Comforting Classics - Shepherd's Pie

Stage One Of Frying The Carrots, Onions and Mice For The Comforting Classics – Shepherd’s Pie

Chop the carrots and onions up, cut them up very small if you are in a hurry so everything cooks evenly. Fry the onions in the pan until they’re softened nicely, then add the carrots and cook for a further few minutes. Once you’ve done that add the mince, stir thoroughly to allow the mince to break up. If you like it completely broken up rub a bit of oil in it first and then break it up before you put it in the pan.

Stage Two, Browning The Mince and Creating The Gravy for The Comforting Classics - Shepherd's Pie

Stage Two, Browning The Mince and Creating The Gravy for The Comforting Classics – Shepherd’s Pie

Allow the mince to brown thoroughly (see above left), cook it slowly if you’ve got time to allow the mince to become neighbours and good friends with the carrots and the onions, after all everyone needs good neighbours. Once browned, sprinkle over the stock cubes, this is where it becomes tricky. If you’re adding 500ml of water then you’ll probably need both stock cubes, stir thoroughly to give everything a powdery coat of stock cube goodness!   When the meat is coated with the stock cubes add the water (see the lower picture above), this is where my mother and I differ (she doesn’t make gravy like I do because she makes it separately). I add 500ml (maybe 600ml) because I like gravy in my pie. Stir thoroughly and cook long enough to allow the gravy to thicken slightly.

Filling The Casserole Dish Ready For Cooking The Comforting Classics - Shepherd's Pie

Filling The Casserole Dish Ready For Cooking The Comforting Classics – Shepherd’s Pie

Now that the filling is cooked pour it into a casserole/oven proof dish and let it cool, pouring the mashed potato on top now would result in it sinking into the meat filling. Spoon the mashed potato over the filling. Fluff it up with a fork to get peaks that will crisp up in the oven. Bake in the oven for approximately 20 minutes (or until the top is golden).

The Comforting Classics - Shepherd's Pie With Green Beans and Gravy

The Comforting Classics – Shepherd’s Pie With Green Beans and Gravy

The Comforting Classics - Shepherd's Pie Top Tip

The Comforting Classics – Shepherd’s Pie Top Tip

Oh my gosh, I can’t tell you how much I love shepherd’s, cottage THIS PIE 😀 . I’ve served it above with some green beans and some extra gravy.It’s a versatile recipe, it can be frozen, make a big batch and store in the freezer ready for when you need something comforting when you come home from work. For more information download my step by step guide here.  To see the previous recipe in my Comfort Classics feature click here, it was a Cheat’s Fish Pie.

If you like this recipe you may also like my Pig Sty Pie that I developed with the help of TV Chef Jo Pratt… I felt the poor little piggies were being a bit left out in the pie steaks! Next Tuesday I’ll be reviewing a ready meal and it will be Tesco Tomato & Mozzarella Pasta Bake.

If you’re going to watch the rugby this weekend then this dish (although I wouldn’t admit it) could be cooked in honour of the England Rugby team but more sensibly you could cook my Leek and Potato Soup to support the Welsh dragons!
See you Tuesday 😎

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