Wow, doesn’t that look amazing? I’ve just eaten breakfast, but my mouth is watering just remembering how good this was. The pastry was absolutely perfect, the best I’ve ever made. (Actually, Hubby makes better pastry than me!)
12 oz plain flour
7 oz butter
1 beaten egg plus 1tbsp cold water (or just use all cold water)
If you use a food processor, put the pastry and the butter, cut into cubes, into the blender and pulse until it resembles breadcrumbs. Run it on the slow setting and add the beaten egg/water until the pastry forms a ball. If you do it by hand, rub in the butter until it resembles breadcrumbs, then mix in the egg/water (I use a fork for this bit) until it forms a ball. Finish mixing by hand. Wrap the pastry in cling film and put it in the fridge until you need to use it.
Now for the filling:
2 oz butter
2 oz flour
1 clove garlic, chopped or crushed
1/4 pt milk
2 tbsp white wine
1/4 pt chicken stock
3 – 4 chicken breasts, cooked and chopped, or 1 small roast chicken
Melt the butter in a saucepan, and gently cook the garlic. Add the flour and mix well. SLOWLY add the milk, a little at a time, stirring into a smooth paste between additions. Now add the wine and stock and stir frequently to avoid sticking. Once the sauce has thickened, remove from the heat.
Get the pastry out of the fridge and cut about 2/3 off to line the pie tin. Roll out the pastry and line the tin, trimming the edges. Fill the lined tin with the chicken pieces, and pour in the sauce. Brush the edge of the pastry with milk, water or beaten egg. Roll out the remaining pastry for the lid, and place over the top of the pie. Press the edges down with a knife handle or the tines of a fork, and trim the excess pastry. With a sharp knife, make a couple of cuts in the lid of the pie, and then brush with milk or beaten egg. Bake on a tray (to catch spills and save having to clean the oven!) at 200°C for 35 – 40 minutes, or until the pastry is perfectly golden.
Chicken and vegetable pie: Add some cooked veg (carrots, broccoli…) to the chicken and sauce.
Chicken and mushroom pie: Gently fry some mushrooms in butter and add to the chicken.
Chicken, ham and leek pie: Fry some leeks and add to the chicken, along with some chunky pieces of chopped ham.