STEP 4. Gradually add enough water to form a dough. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. Add oil. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Then pop onto a baking tray and bake for 30 minutes until golden brown. Repeat, adding the remaining frozen butter and folding as before. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Preheat oven to 400F (200g). Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Now work in just enough cold water to bring the pastry together. Chicken pie filling can be frozen for up to three months. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Step 1For the pastry, mix the flour and salt together. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Tip the flour into the pan and cook, stirring, for 1 min. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Season to taste with a little white pepper and salt. When the pastry has chilled, roll out two thirds of it onto a clean, floured . 6. Preheat the oven to gas 7, 220C, fan 200C. To make the pastry, put the flour and salt in a bowl. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Re-roll any trimmings and make decorations. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 9. Cook out the flour for 23 minutes, then add the chicken stock to cover. 7. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Taste for seasoning. Reduce the liquid until you are left with a few spoons of the buttery liquid. Wrap it and chill it for 15 minutes. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Your email address will not be published. Add the mushrooms, then stir in the soured cream until well combined. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. 80g of button mushrooms. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Winner, winner etc etc! Chef Shaun Rankin was brought up eating plate pies. This is my pastry-topped version tribute to that dish. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Add the mushrooms, then stir in the soured cream until well combined. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Season and stir gently to mix then pop into individual pie dishes. 4. Paul shows youhow easy i. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Slowly add 1/4 cup milk while stirring. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. (You may not need to use all the water.) You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Rest in the fridge for 30 minutes before using. 4. In a 10 (25cm) cast-iron skillet, cook bacon until crispy. Shred the cooked chicken off the bone into large shredded chunks. Next roll out the puff pastry so that it will cover the pie and the rim. A roux is used as the basis of many sauces, that need thickening. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Otherwise, the sauce will bubble up and spill out over the pastry. Stir to combine. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. Then add the thyme and continue to cook for 1-2 minutes. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Shaun Rankins cooking exudes effortless self-confidence. Set aside. For the filling cut all the chicken into 1.5cm chunks. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Remove the pastry from the fridge. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. 16 best Sunday roasts for Easter weekend. What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Preheat the oven to 200C, fan 180C, gas 6. Do not wash out the pan. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. When cool, pour the pie filling into the pastry case. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Heat the oil in a large, deep frying pan over a medium heat. 1. Cook the onions in the bacon fat until tender and fragrant. Other cookbooks by this author. Serve immediately oven to table. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Add chicken and cook and stir until browned, 5 to 7 minutes. Company registration number 06884129 |2023 All rights reserved. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. You can even pop it in the freezer to cool quickly. Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Set aside to cool. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. Add the mushrooms and continue to fry until the chicken is golden-brown. Set aside to cool. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Add mushrooms to a large bowl. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Simmer for 12-15 minutes, until the sweet potato is tender. We use cookies on our website for identification, analysis and advertising purposes. Heat the lard and 200ml water in a small pan over a medium heat. Shred the chicken meat off the chicken. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Chicken and Mushroom Pie! Allow to simmer. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. When the crme fraiche is fully stirred in, turn the heat off. Roll of the pastry to allow it to fit across a 10.25 skillet. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. 20g of tomatoes. Pre-heat the oven to 180c. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Leave to cool, then drain off the stock. 2. I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. It will also use up ham, gravy and a little sherry. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Add the onions and fry for 5 mins. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Using the 8.5cm cutter, cut out 12 pastry lids. Bring to the boil, then turn right down low. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. 1. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. When the dough begins to stick together use your hands to gently knead it into a ball. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Trim off any excess pastry. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Add the mushrooms and continue to fry until the. Press the edges to seal then trim away any excess. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. For more recipes using a cast-iron pan, try my. Learn about cookies and manage your preferences on our cookie policy page. 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