By Alex Stapleton
Need to impress someone or just fancy cooking something like mum would make at home? Mug pies are a delicious meal that can be cooked with the appliances in UEA’s accommodation (and also in an actual oven!). I made this chicken pie a week ago and it was a very tasty mid-week treat! If you do your shopping right, you can find all of the ingredients for no more than £6 (a little on the expensive side when on a student budget but a hearty meal!) and this recipe will easily feed you and another hungry friend (or if you have a big appetite like me, then you can have the whole thing to yourself)!
COST: 4/5 (Quite expensive)
PREPARATION TIME: 20-25 minutes
COOKING TIME: 25-30 minutes in total
WASHING UP: 3/5 (A fair amount)
– 1 tablespoon of butter
– 1 tablespoon of plain flour
– 250ml of milk
– 1/4 of a small leek (make sure to finely slice this, so you have only small pieces)
– 2 cooked chicken thighs (cut these into bitesize pieces)
(If you are making a vegetarian version, substitute these for a mixture of vegetables of your choice)
– 4 pinches of sage
– Puff pastry (enough to cover the top of your mugs)
– 1/2 of a small egg
– Salt and pepper
– Microwave proof jug (if it is not microwaveable, it will melt, and plastic in a pie is not tasty)
– Knife (and kitchen scissors if using chicken)
– Chopping board
– Microwave/ovenproof mugs
– Extra mug for the egg
– Rolling pin
- Place the butter in a microwaveable jug and microwave on high for 20-30 seconds until melted. Remove from the microwave (careful – hot!) and whisk in the flour until you have a roux (it should turn from a liquid into something that resembles dough).
- Slowly whisk in the milk (not too much at once), then microwave on high for 1 ½ minutes. Remove from the microwave (still hot!), stir in the small pieces of leek and microwave for a further 1 ½ minutes until thickened. This is your sauce.
- Stir the chicken and sage into the sauce. Give it a taste test and add seasoning to your liking. Transfer your mixture to the mugs.
- Preheat the oven to 200˚C (180˚C if you are lucky enough to have a fan oven)/400F/Gas mark 6. Roll out the pastry on a lightly floured surface (be sure to wipe the surface before and after using – you don’t know what has been on those kitchen tables in the UEA flats!) and cut out two circles to act as lids for your pies. You want to make the lids about 2cm larger than the rims of your mugs.
- Brush the rims of the mugs with the egg wash, then drape the pastry lids over the mugs and seal well against the outside of the mugs. Brush the tops with more egg wash. Make a small hole in the centre of the lid.
- Bake for 18-22 minutes until golden brown and puffed before serving. Don’t worry if the lid collapses into your pie – mine did the same. It is still very tasty.