Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

ROAST CHICKEN & PALE ALE PIES

BY SALLY CINELLO

 

 

PALE ALE CHICKEN GRAVY

INGREDIENTS

2 Tablespoons plain flour

4 Tablespoons of reserved roast chicken cooking juices/fat

300ml chicken stock

300ml Sydney Brewery Pale Ale

Salt, to taste

 

METHOD

  1. Whisk the flour with the reserved cooking juices in a saucepan until combined & cook for a few minutes.
  2. Gradually pour in the stock, whisking until smooth. Stir in the pale ale.
  3. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt.

ROAST CHICKEN & PALE ALE PIES

INGREDIENTS

Leftover roast chicken, diced up

Leftover gravy from recipe above

Pastry

METHOD

  1. Preheat the oven to 200°c or 180°c fan forced.
  2. Mix the pork & gravy together – don’t heat up the filling as the pies cook better with cold filling
  3. Put the filling in a ramekin with a puff pastry lid or in a pie tin with your choice of puff pastry lid with or without shortcrust pastry base.

Alternatively, if you have a pie maker, use shortcrust pastry for the base & puff pastry for the lid with a 1/4 cup of filling per pie, cook as per pie makers instructions

Roast Chicken & Pale Ale Pies
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