Spiced Chicken Pies
As a nation we love a pie – and we do them well. And for those who do love pies you are living in the right city. There are good pies being made left right and centre. For us we can’t walk past the Ginger pig at lunch time without stopping and choosing one of their homemade hot little pies, our favourite being the pork and fennel which we break up and share with a dollop of English mustard. We also have a soft spot for their chicken and tarragon pie. Newans The original Maids of Honour have been making pies for 150 years so they sure have had their practice, and oh they make a good homemade pie.. their traditional apple pie with custard is one of the best we have had, immediately transports you back to childhood. Putney Pies is pretty good too (They claim to be the finest pies in the land). But never have we been so star struck by a pie as after seeing Calum Franklins pies at The Holborn Dining Room – my oh my, these are more than pies, they are mini pie masterpieces. We have been meaning to book into one of his pie masterclasses and after looking at our pies (at least they look rustic?) we are going to book in for the next available slot! This recipe is a little lighter than your normal chicken pie, wrapped in filo pastry (which can you buy, no need to make yourself) and lightly spiced, slightly Middle Easton vibes with a sweetness coming in from the apricots and a crunch from the almonds. We really love this pie, its super easy, and will either produce one big one for a lunch at the weekend or create four small ones. The small ones we make to feed two, then wrap them up and pop them in the freezer so you have homemade pies at the ready for weeks where you are too busy to cook in the evening and stops you picking up a nasty ready made from the supermarket. Make sure you fully defrost the pie before baking it for supper.