Love Bug Pie

Name: Love Bug Pie
Prep time: 155 min
Cook time: 25 min
Total time: 180 min
Yield: 4
Cuisine: Budget Friendly
Ingredients: 15 g FairPrice Unsalted Butter; 1 Large Onion; 3 Chicken Thighs; 1 PASAR Carrot; 2 Medium Holland Potatoes; 1 spring Thyme; 1 Tbsp Prima Plain Flour; 300 ml Chicken Stock; 200 ml Milk; Salt and pepper, to taste; 4 Shortcrust Pastry Sheets; 1 Egg (beaten); 1 handful Chocolate Chips

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Level

easy

Cooking

25 min

Preparation

155 min

Ingredients

Servings

Filling
FairPrice Unsalted Butter	15 g
Large Onion Diced into small chunks	1
Chicken Thighs Diced into small chunks	3
PASAR Carrot Peeled & cut into small chunks	1
Medium Holland Potatoes Peeled & cut into small chunks	2
Thyme	1 spring
Prima Plain Flour	1 tbsp
Chicken Stock	300 ml
Milk	200 ml
Salt and pepper, to taste
Pie Crust
Shortcrust Pastry Sheets	4
Egg (beaten)	1
Chocolate Chips For decoration	1 handful

How to cook

Prepare the filling

Preheat the oven to 180°. Season the chicken to taste with salt and pepper. Melt the butter in a pot over low heat, then add onions, carrots, potatoes and thyme. Cook for 8 mins or until the chicken meat turns fully opaque.
Stir in the plain flour and keep doing this until the mixture begins to resemble a sand-like paste. Add chicken stock and milk, then leave to simmer for 10 mins.
Remove the pot from heat and leave to cool completely. Alternatively, you may chill the mixture in the fridge for 2 hours or up to overnight in a food-safe container.

Prepare the pastry crusts and bake to serve!

Trim the shortcrust pastry sheets to fit the base and sides of the ramekins, individually or in a baking tray. These will form the base of your pies, where you can spoon the prepared filling in.
Cover the filling with another sheet of trimmed shortcrust pastry. Seal in the edges. Stamp a heart-shaped pastry cutter into excess sheets of shortcrust pastry, and use it to form the love bug "wings" on top of each pie. Top with two chocolate chips as "eyes".
Brush each pie with beaten egg wash. Bake for 20 to 25 mins, or until it turns golden brown. Remove from the oven and leave to rest for 10 mins.
Remove the cooked pies carefully from the baking tray, ensuring that none of the filling spills out. Serve warm and enjoy!