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Love Bug Pie

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25 min

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155 min



FairPrice Unsalted Butter
15 g
Large Onion
Diced into small chunks
Chicken Thighs
Diced into small chunks
PASAR Carrot
Peeled & cut into small chunks
Medium Holland Potatoes
Peeled & cut into small chunks
1 spring
Prima Plain Flour
1 tbsp
Chicken Stock
300 ml
200 ml
Salt and pepper, to taste
Pie Crust
Shortcrust Pastry Sheets
Egg (beaten)
Chocolate Chips
For decoration
1 handful

How to cook

Prepare the filling

  • Preheat the oven to 180°. Season the chicken to taste with salt and pepper. Melt the butter in a pot over low heat, then add onions, carrots, potatoes and thyme. Cook for 8 mins or until the chicken meat turns fully opaque.
  • Stir in the plain flour and keep doing this until the mixture begins to resemble a sand-like paste. Add chicken stock and milk, then leave to simmer for 10 mins.
  • Remove the pot from heat and leave to cool completely. Alternatively, you may chill the mixture in the fridge for 2 hours or up to overnight in a food-safe container.

Prepare the pastry crusts and bake to serve!

  • Trim the shortcrust pastry sheets to fit the base and sides of the ramekins, individually or in a baking tray. These will form the base of your pies, where you can spoon the prepared filling in.
  • Cover the filling with another sheet of trimmed shortcrust pastry. Seal in the edges. Stamp a heart-shaped pastry cutter into excess sheets of shortcrust pastry, and use it to form the love bug "wings" on top of each pie. Top with two chocolate chips as "eyes".
  • Brush each pie with beaten egg wash. Bake for 20 to 25 mins, or until it turns golden brown. Remove from the oven and leave to rest for 10 mins.
  • Remove the cooked pies carefully from the baking tray, ensuring that none of the filling spills out. Serve warm and enjoy!
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