Rebel Chicken Pie
Monday's is always flamin' leftovers - what a pain!
This week I was going to do a topical post about pancakes stuffed with chicken and ham, coated with sauce and baked, but after reading about new government proposals to limit meat pies to having a top crust only, I felt I had to give the rebel in me free rein and make a double crust pie - young people nowadays have it too easy - you can be a rebel nowadays just by sniffing a pukka pie!
This chicken and mushroom pie uses shortcrust pastry:
Rub 4oz of lard into 8oz flour, mix to a pastry with cold water. Leave in the fridge.
Fry 6oz of quartered mushrooms in a couple of tablespoons of oil. Make sure your oil is very hot, they want to fry not stew. Mix in 1 slightly rounded tablespoon of plain flour, and gradually add ½pint of good chicken stock along with a dash of dark soy, Worcester or mushroom sauce, mainly for colour. Season with salt and pepper and leave to cool.
When cool add diced cooked chicken and mix.
Roll out two thirds of the pastry and line a greased 7-8 inch loose based flan tin, prick the base of the pastry all over with a fork and fill it with the chicken and mushroom mix.
Using the other third of the pastry roll out a lid for the pie. Moisten the edges of the pastry with water and put the lid on top of the pie. Crimp the edges and make a slit in the centre of the pastry. Brush with egg wash or milk.
Bake at 190°C for about 30 minutes until cooked.
Slice and serve with potatoes and vegetables
But don't overcook the veg!
The Anthony Worral Thompson muffin tray is coming out this week, it’s time to stock the freezer with Middleton’s version of the Chicken & Mushroom Pukka Pie. Thanks for the recipe Phil.