HH Cookshop Recipes (2012) - Chicken, Mushroom & Leek Pie

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ONLINE www. homehard ware.co.uk Ingredients 2350g (12oz) Plain Flour Pinch of Salt 175g (6oz) Butter (diced) 2-3 tablespoons Cold Water 1 Egg (beaten for glaze) Baking Beans 2 tablespoons Vegetable or Olive Oil 400g (14oz) boneless Chicken Breast (cut into bite sized pieces) 1 medium Leek (thinly sliced) 110g (4oz) Button Mushrooms (sliced) 4 heaped teaspoons Crème Fraîche 500ml (18fl oz) hot Chicken Stock 1 tablespoon Flat Leaf Parsley (chopped) ½ teaspoon fresh Thyme leaves Salt and Pepper 2 heaped teaspoons Dijon Mustard INPERSON visit one

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Serves 4. Prep/Cooking time: 55 + 50 minutes + chilling time Mustard Chicken, Mu hroom and Leek Pie

1. First, make pastry. Sieve flour into food processor. Add butter and a pinch of salt. Process for 20 seconds. Add 2 tablespoons of cold water and turn on processor. Slowly trickle in about half a tablespoon of water until pastry comes together. Remove pastry and shape into a ball. Wrap in cling film and refrigerate for 20 minutes. 2. Pre-heat the oven to 200°C/Gas 6. 3. Remove pastry from fridge. Cut in half. Roll out one half on a floured board and line a pie dish with the pastry. 4. Prick base all over with a fork. Line with grease-proof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from oven, take out baking beans and paper, brush the base with beaten egg and return to oven for 5 minutes. 5. Meanwhile, heat the oil in a large frying pan. Add the chicken and cook for 10 minutes, stirring occasionally until it is lightly browned. Add the leeks and mushrooms to the pan and sauté until lightly cooked. Add the chicken stock. 6. Add the parsley, thyme, mustard and crème fraîche. Season with salt and pepper. Cook gently for 2-3 minutes, until everything is incorporated. Leave to cool slightly. 7. Fill pie dish with the chicken mixture. 8. Roll out pastry lid. Brush edges of the pie base with beaten egg. Place lid on top and crimp edges together. Make a hole into the centre of the pie to allow steam to escape. Decorate top with pastry leaves then glaze the pie with the beaten egg. 9. Place pie on the oven tray and bake for 30 minutes until the top is a lovely golden colour. Serve hot or cold.

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