These mini pies are a great way to enjoy one of the staple dishes from Winterfell. I came up with the recipe for them back in February for HBO's Take the Black event in NYC. Recently, reader Rachel asked if I could post the recipe. Naturally, that meant I had to make another batch of them. What a shame! ;)
The pies are transportable, and savory with just a hint of sweetness from the raisins and honey. If you happen to have leftover honeyed chicken (I know, it's unlikely!), you can use it to make this pie. They are conveniently made in a muffin pan, either regular or jumbo-sized, and will quickly disappear. After you have thoroughly picked over the chicken for all the good meat, use what's left to make some awesome chicken stock!
Mini Honeyed Chicken Pies
–makes around 6 jumbo muffin size pies, or around 12 smaller pies
Cook's Notes: If you have already made honeyed chicken, you can skip several of the steps here. Just add the sauce to the roux, followed by the broth, and continue as below.
Rub the stick of butter into the flour and salt, then add the egg yolk and enough cold water to bring the whole mixture together. Chill in the fridge while you prepare the filling. Combine all ingredients except the chicken and the roux in a saucepot, and cook for around 10 minutes. In a smaller separate pan, make the roux by melting the 2 Tbs. butter, then add the 2 Tbs. flour. Stir to combine, then add a ladle of the broth from the other pot. Do this a couple of times, while stirring, then add the butter/flour mixture back into the main pot. Add the chicken and cook for a few more minutes, stirring to make sure the meat absorbs the juices. Turn off the heat and allow to cool slightly.
Preheat the oven to 375F. Take the dough out of the fridge and roll out to 1/4th thick. Cut circles large enough to fit into the muffin pan you intend to use, as well as smaller discs to serve as the tops of the pies. Press the larger discs of dough into the muffin cups. Spoon the filling into each dough-cup, then wet the top of the dough with water. Place the smaller discs on top of the filled pies, and gently fold down the outer dough so it covers the tops. Poke a couple of vent holes in the top of each mini pie, brush with glaze, and bake for 20-30 minutes, depending on size, until the tops are nice and golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2747g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3114 (46%)|
|Amt Per Serving||% DV|
|Total Fat 346g||461 %|
|Saturated Fat 122.9g||615 %|
|Monounsaturated Fat 132.7g|
|Polyunsanturated Fat 62g|
|Cholesterol 1562.5mg||481 %|
|Sodium 1784.6mg||62 %|
|Potassium 3753.4mg||99 %|
|Total Carbohydrate 564.7g||166 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 564.2g|
|Protein 343.4g||491 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6775
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