Chicken and mushroom pieby Davie Brown |
| Preperation time: 50 mins Cooking time: 45 mins Serves: 6 |
| Recipe Ingredients |
| For pastry: 225g plain flour; 1/4tsp salt; 115g cold butter, diced; 65g white vegetable fat, diced; 6-8tbsp cold water; For the filling: 50g butter; 2 tbsp plain flour; 250ml hot chicken stock; 4 tbsp single cream; 1 onion, chopped; 2 carrots, peeled and sliced; 2 celery sticks, roughly chopped; 50g mushrooms, quartered; 450g cooked chicken meat, cubed; 50g frozen peas; 1 egg, beaten. |
| Recipe Method |
| First make the pastry. Sift the flour and salt
into a bowl and rub in the the butter and white vegetable fat until
the mixture resembles breadcrumbs. Sprinkle with 6tbsp cold water
and mix until the dough holds together. Wrap in clingfilm and chill
for at least 30 minutes. Next make the filling. Melt half the butter in a pan and whisk in the flour until bubbling. Add the stock, continuing to whisk until boiling. Simmer for 2 minutes then whisk in the cream. Season and set aside. Heat the remaining butter in a large non-stick frying pan and gently cook the onion and carrots for about 5 minutes. Add the celery and mushrooms and cook for a further 5 minutes. Add the cooked chicken and peas. Add the chicken mixture to the hot cream sauce and spoon into a 2.5litre baking dish. Roll out the pastry on a lightly floured surface to the thickness of about 3mm. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim away any excess pastry. Glaze with beaten egg and cut a few slits in the pastry to let the steam escape. Bake in a hot oven (190c/gas5) for 30 minutes until the pastry is golden. |
| More recipes: |
| Summer lamb
casserole Mince pies Chocolate caramel shortbread Chicken in tarragon and mustard sauce Pork chops with sage |
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