RECIPE: Klipdrift chicken brandy pie

This week's "weekend recipe" sponsored by Prestons Liquor Stores is Klipdrift chicken brandy pie.

INGREDIENTS

• 300g chicken breast, cut into strips
• 2 tbsp smoked paprika
• Salt and freshly ground black pepper
• Olive oil, for frying
• 50g butter, for frying
• 200g diced bacon
• 1 onion, sliced
• 100g mushrooms of choice
• 1 garlic clove, crushed
• 50ml Klipdrift Premium
• 150ml chicken stock
• 125ml sour cream
• 4 pieces ready-rolled puff pastry, cut about 1.5 cm wider than the size of 4 individual ovenproof pie dishes
• 1 free-range egg, beaten

METHOD

• Preheat your oven to 200C.
• Dust your chicken strips with 1 tablespoon of the smoked paprika and season with salt and pepper.
• Heat oil in pan. Add chicken and fry until golden-brown all over. Remove from the heat and keep warm.
• Melt butter in the same pan and fry bacon until golden. Add onion and cook until soft and slightly golden.
• Add sliced mushrooms and garlic and cook for a couple of minutes to soften.
• Add Klipdrift Premium and stock, bringing to boil and reducing the liquid by half.
• Add sour cream and the remaining paprika, stirring well while it simmers. Stir until it reduced to the consistency of double thick cream.
• Place the chicken back into the pan to warm through.
• Divide the chicken mixture between 4 individual ovenproof pie dishes.
• Brush some beaten egg around the top outside edges of the pie dishes, then press the pastry pieces onto the top of the dishes. Brush with generous amounts of the beaten egg.
• Cut out a little vent in each pastry top to allow steam to escape.
• Transfer to the oven to cook for 10-15 minutes, or until the pie tops turn crisp and golden.

Once cooled, you can serve your pies with mash, chips or a salad of your choice.