Continuing in the vein of ‘leftovers’ this is a little chicken and mushroom pie that was born out of some puff pastry left over from some mince pies, which in turn were knocked together with some leftover mincemeat, padded out with various other bits and pieces (to feature in a future post). Added to that some mushrooms left over from a boeuf Bourgignon and some chicken from a raclette along with a handful of frozen peas and half a can of condensed soup (don’t worry, the other half went into a chicken and tarragon bake !) and I have worked out that I have made 11 meals for a total of £12 over the last week. So, healthy, and economical and fun……….my good friend Jacqui commented that I should be teaching ‘home economics’ classes in schools, but sadly they don’t exist anymore – maybe we should start a campaign on here to bring them back…………seems we’re all living in La la land……
No apologies for the tenuous link (I have been known to do worse….) but to work my little cultural sojourn into the post I have chosen a recent trip to the cinema. No I am not going to review ‘La la land’ but tell you a little about the wonderful, historic ‘Woolton Picture House’ in Liverpool.
‘Woolton Picture House’ is the oldest, and only remaining ‘single screen’ cinema in the city of Liverpool. Dating back to 1927 it still retains its 1920’s charm with plush armchairs, more than ample leg room, and dramatic red drapes that sweep aside to reveal the majestic wide screen.
Being privately owned it charges much less than the cinema complexes in the city (£6.50 for an adult ticket as opposed to £11.50 in town) and the old cinema tradition of ‘The Interval’ is still upheld, with ‘usherettes selling ice-cream from little trays, and the small bar in the foyer selling mini bottles of wine and beer and even cups of tea!
It’s just feels so much more of an ‘experience’ with the unique atmosphere of a bygone, more glamorous era enhanced by the soothing ‘strings’ of Mantovani playing before the film and during the interval – sheer nostalgia…………..
So let’s ‘Make a feature’ out of the recipe……
Strips of chicken left over from a raclette
Baby sweetcorn also left over from a raclette
Mushrooms left over from my Beef and Bacon hotpot / Boeuf Bourgignon (see previous post for hotpot and A Taste of Two Cities archives for Boeuf Bourgignon)
A handful of frozen peas
1/2 a tin of condensed chicken soup left over from my Chicken Tarragon bake (see my recipe on A Taste of Two Cities)
Ready made puff pastry left over from my final batch of mince pies (recipe not published)
Sauté the chicken, corn and mushroom in a little oil until just about to brown
Add the frozen peas and continue to gently cook until defrosted
Add the 1/2 tin of condensed soup plus 1/2 a tin of water
Season to taste with salt and white pepper
Pour into an oven proof dish
Roll our the puff pastry to fit the top and bake at 200 degrees / gas mark 6 for 30 -40 minutes until pasty is cooked and golden
I served this with some steamed new potatoes