These chicken and pesto pot pies are absolutely delicious and surprisingly quick, as they use both pre-bought pesto and pastry. Feel free to add/change the veggies as you like.
Ingredients (makes 6) 450-500g chicken thighs, chopped 40g butter 1 leek (white part only), thinly sliced ½ carrot, chopped finely 1 clove of garlic, chopped finely 4 button mushrooms, sliced 2 tablespoons plain flour ¾ cup chicken stock ¾ cup thickened cream 2 tablespoons basil pesto 2 sheets frozen puff pastry, thawed Milk, to brush
Method Pan fry your chicken over a medium-high heat until just cooked through. Set aside.
Preheat the oven to 180°C (160 fan-forced).
Melt the butter in a pan over medium-low heat. Add the leek and carrot and cook, stirring, for 5 minutes or until soft. Add the garlic and mushrooms and cook for 1 minute, then add the flour and stir for a further minute. Gradually stir in the chicken stock, then bring the mixture to simmer. Add the cream and cook for 3 minutes, stirring, until thickened. Allow to cool slightly, then stir in pesto and season to taste. Add the cooked chicken and stir to combine.
Using your ramekins as a stencil, cut 6 pie lids from the puff pastry sheets. Fill each ramekin with the pie mixture and then top with a pastry lid. Make a small hole in the centre to allow steam to escape. Decorate as desired using pastry offcuts (I put initials on mine). Brush each pie lid with milk. Bake for 15-20 minutes or until golden. Enjoy!
Recipe adapted from ‘Chicken Pesto Pies’ in delicious. More Please (2010)
It is a truth universally acknowledged that the Port Elliot Bakery is the best in South Australia*. Yes, it’s a bold statement considering SA’s dozens of award-winning bakeries, but the Port Elliot Bakery’s consistent 5 star reviews, 4000-strong “Port Elliot Bakery appreciation society” Facebook group, and regular 50m+ queues set it apart from the rest and are a testament to its excellence. The bakery is located on the main street of Port Elliot, a small town on the Fleurieu Peninsular about an hour’s drive south of Adelaide, and is a must-visit when you’re in the area.
Just some of the delicious offerings from the Port Elliot Bakery. (Image: Michael Mangahas)
The unassuming shopfront of the Port Elliot Bakery – although you will never see it this empty! (Image: travelguide.net.au)
The Port Elliot Bakery was established in 1989 by the Gormon-Horrocks family, who still own and operate it today. However the site has hosted a bakery since the 1860s, and its tradition of using fresh produce and baking daily on the premises is maintained, along with the original wood fired oven.
The original Port Elliot bakers, the Bebee family (Image: portelliotbakery.com)
I am fortunate enough to have visited the Port Elliot Bakery regularly for over 20 years, as it is located about 10mins drive away from my family’s holiday house. I can honestly say that I have never left disappointed as the food is always delicious and the service is quick and friendly (no matter how long the line-up is).
The pies, pasties and sausage rolls come in a wide range of delicious flavours and always have perfect crisp, flaky pastry, and the enormous array of beautiful and tempting sweets is sure to impress the harshest of critics.
A selection of their savoury goods. (Image: The Port Elliot Bakery Facebook page)
While everything I’ve tried has been excellent, my go-to is their steak and bacon pie (so mouthwateringly tender and flavoursome) with a chocolate doughnut and a Farmer’s Union ice-coffee – perfection!
Look at that perfect pastry…
Melt in your mouth steak paired with bacon and a rich flavour-packed gravy… what more could you ask for?!
With a deep golden exterior, soft fluffy interior and a dark chocolate icing, these are the doughnuts of my dreams
Bailey is always more than happy to assist in eating Port Elliot Bakery goods!
One of the reasons I love the bakery so much, is that it’s constantly innovating and updating its menu. The bakery offers a new “pie of the month” each month, and its recent Nutella and Oreo doughnut additions already have cult followings!
The bakery’s new Oreo cookies & cream doughnuts (Image: The Port Elliot Bakery Facebook Page)
The bakery has also developed a range of vegan options including ‘Fruchoc’, ‘Bounty’ and ‘Snickers’ slices, bliss balls, and salads.
“Fruchoc slice” a vegan option. (Image: the Port Elliot Bakery Facebook page)
Next time you’re down in the Fleurieu area, make sure you give the Port Elliot Bakery a visit. My advice is to get in early to avoid disappointment as the bakery is so popular that many items sell-out before 1pm. There is seating outside the bakery, but we like to drive to the Freeman Lookout and eat our bakery goodies with a magnificent ocean view where, between May and October, you might even be lucky enough to see whales.
Freeman Lookout
Port Elliot Bakery
Open: 7am-5:30pm every day but Christmas Day, Proclamation Day, New Year’s Day and Good Friday.
Location: 31 North Terrace, Port Elliot, South Australia Phone: (08) 8554 2475 Price: from $2.50 Rating: 5/5 cupcakes
* I’m sure if Jane Austen had tried their baked goods she would agree!
Bakerholics Anonymous 