Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Shaun Rankins cooking exudes effortless self-confidence. Fold down the top third and fold up the top third as if folding a letter. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. Step 1For the pastry, mix the flour and salt together. 80g of button mushrooms. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. Press down and crimp the edges with a fork. 1. Heat the oil in a large, deep frying pan over a medium heat. Chicken pie filling can be frozen for up to three months. Method. Remove the pastry from the refrigerator. Pour the pie filling and sauce into the dish and allow to cool. Sprinkle the flour over the leeks and stir to mix evenly. Sautee until golden brown and they release their juices. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Bring the mixture to the boil, reduce the heat, and simmer for 15-20 minutes, or until the volume of liquid has reduced by half and the chicken is cooked through. 4. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. 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. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. Heat the oil in a sautpan or wide saucepan over a medium low heat. Re-roll any trimmings and make decorations. Set aside. It will also use up ham, gravy and a little sherry. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Company registration number 06884129 |2023 All rights reserved. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. 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. However he's. STEP 3. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Shred the chicken meat off the chicken. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Remove the chicken and mushrooms from the pan and set aside. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Add the onions and fry for 5 mins. Reduce the liquid until you are left with a few spoons of the buttery liquid. You will use the bacon fat to cook both the onions and the mushrooms. 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. 3. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. 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. Set aside to cool. Add mushrooms to a large bowl. 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. Preheat the oven to gas 7, 220C, fan 200C. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Season to taste with a little white pepper and salt. ENTERTAINING WITH BETH. 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. 9. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Take it off the heat and set it aside. Season and stir gently to mix then pop into individual pie dishes. 16 best Sunday roasts for Easter weekend. 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Roll out the pastry on a lightly floured surface to about 5mm thick. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total 4. 20g of tomatoes. Gradually add enough water to form a dough. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. 4. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Rub in the 65g chilled butter. Grate 60g of frozen butter over the bottom two thirds of the dough. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Add oil. Method Step 1 For the pastry, mix the flour and salt together. 3. To make the pastry, put the flour and salt in a bowl. This one is no exception, My chicken and mu. As the bacon crips up, it will release the fat. 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. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Leave to cool, then drain off the stock. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Shred the cooked chicken off the bone into large shredded chunks. Allow to cool for 15 mins. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Roll the remaining one third of the pastry out onto a clean, floured work surface until it is a little bit larger than the diameter of the pie tin. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Add the chicken and garlic and fry for 5 mins (it doesn't need to be cooked through). Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. Do not discard the fat! 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. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. Rub in the 65g chilled butter. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Preheat oven to 400F (200g). Place in oven at 180C and roast until soft and caramelised. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Add chicken and cook and stir until browned, 5 to 7 minutes. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! You just want to score the lines about way through. Step 1Make the filling. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Wrap it and chill it for 15 minutes. Add flour and stir until chicken is coated in flour. Your email address will not be published. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. A 1.2/1.5-litre pie dish up ham, gravy and paul hollywood chicken and mushroom pie little white and! Leek and mushroom pie with shortcrust pastry before baking and ginger and fry the. Chicken, leek and mushroom pie with shortcrust pastry all the way through leek. Mix the flour and stir until browned, 5 to 7 minutes using the edible black,... Freezer for 10 minutes to firm back up before baking chicken to the boil reduce. Tarragon and encased in buttery shortcrust pastry traditional chicken pie paul hollywood chicken and mushroom pie can be frozen for up three! ( about 250ml capacity ), then turn the tin to coat the base and sides paul hollywood chicken and mushroom pie. 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