The Piewich – Food To Go

Posted by Vicky on | March 2, 2011 | 1 Comment

CJ’s  Chicken and Mushroom Piewich

I have my staple foods for CJ to take out- banana, avocado and a fruit smoothie. I always have these at home, ever ready, suitable for any occasion and healthy… yay! I’m getting a bit bored with them to be honest, although CJ’s enthusiasm does not appear to be waning!

CJ is not a great sandwich eater at the moment. The texture of chewed bread appears to amuse him, and he loves chomping it to a gloopy mess, and then sticking it somewhere. Yuck! With the option of sandwiches removed, I got to thinking of other foods that act in a similar sandwich form. So I’ve created the Piewhich: half pie, half sandwich!

A block of defrosted shortcrust Jus-Rol (egg free and dairy free) at the ready, and all you need for this particular version is:

• 8 chicken drumsticks (with bone and skin)
• 5 or 6 cloves of garlic
• 1 stick of celery

Put all these ingredients onto a large roasting pan, drizzle with olive oil and season with salt and pepper. Place into a preheated oven (180c) and cook for 50 minutes or until golden brown.

Meanwhile, using:

• 1 pack of mushroom (I’ve used button- but only because I couldn’t get mini portabella. The button variety worked well though)
• Handful of fresh tarragon finely chopped
• 1 teaspoon plain flour
• 100grams of butter or spread

Slice the mushrooms, and over a medium heat fry them with the butter or spread. Sprinkle them with flour when they first go into the pan. Fry for a few minutes. When the chicken is ready remove the flesh from the bones and skin and add to the mushrooms. Squeeze in some of the roasted garlic cloves (I used two). Have a quick taste then season accordingly with salt and pepper. I did not use the celery that I roasted the chicken with- but if you wish too please add it.

Roll the pastry as thinly as possible then divide it into the equal numbers. I used 9×8 cm (very roughly!!) then I spooned one heaped tablespoon of the mushroom and chicken mix onto the pastry, then placed the top on and pinched around the sides. I had enough for 12, but it all does depend on the size and on the thickness of your pastry. For the size that I used, I cooked it for 30 minutes in a preheated oven at 180c.

I have also tried this with some left over homemade ragu sauce, the children loved that version too.

CJ eats these with no problem, chewed up pastry is not as amusing to him as chewed up bread. Great to take out for a lunch/dinner box or picnic. Yum!

~ Vicky

Comments