Lightly egg wash the rim around the pastry. Take the pie bases and lids out from the fridge.įill the pies with the filling (it should have cooled, but not be cold). Turn off the heat under the pan and pour in the beaten eggs, then stir though (this helps to set the sauce). Afterwards, add the cooked chicken back into the pan.Īllow all the ingredients to cook gently in the pan between 20- 25 mins until the potatoes are tender and theĪdd in the baby spinach and allow it to wilt in the pan.īreak the eggs and beat lightly in a separate bowl. Reduce the win in the pan by half, making sure to stir from time to time.Īdd in the chicken stock, bring it to boil, then reduce to a simmer.Īdd in the double cream, then season to taste. Once the onions start to colour, add the garlic, stir for a moment – then add in the white wine (enjoy the aroma!). Then add the potatoes and turn up the heat slightly. Remove from the pan and keep it to the side in a bowl.Īllow the pan to cool down slightly, before adding unsalted butter and oil to the pan – then add the spices and herbsĪdd the onions and leeks to the pan and allow them to gently soften, stirring them occasionally. Sear the chicken meat until they turn a light gold on all sides. Toast fennel seeds in a hot pan, then grind them in a pestle and mortar. The pastry should be rolled out evenly with a good thickness.Ĭarefully place the pastry into the buttered cake tin, letting the sides overhang slightly. When the pastry is chilled and is moderately firmed, roll it out into a circle with a diameter that’s roughly 50cm. Lightly flour the buttered tin, then place in the fridge along with the pastry. Prepare the cake tin by rubbing butter to cover the whole of the inside. Wrap the pastry in cling film and refrigerate for a minimum of one hour. Work lightly by hand to a smooth paste (but don’t over work it). Work the ingredients together by hand until you have a smooth paste, but be careful not to over work it!Īdd the milk, mix together then work in the eggs – if it is too dry add a little more milk. If the mixture becomes too dry, just add an extra splash of milk. Next add in the milk, mix together, then work-in the eggs. Mix the flour, butter and salt well by rubbing them together by hand in a bowl, until the mix has turned into crumbs. Before you start, check you have the following items: If you’re thinking about what veg might best accompany this delightful dish, Alex recommends steamed runner beans, or roast marrow if you’d like to keep things seasonal. Have no fear! The 4 step method for making this pie might look daunting at first, but Alex reassures us that “the steps are all simple – don’t be afraid!”. This pie is truly a showstopper, but like with all things this magnificent – you’ve got to work for it. Click here to get the recipe for Alex’s steak and red wine pie with suet crust. This week we’re delighted to provide the second of Alex’s pie recipes – a ‘humble pie’ with chicken and potato. There’s nothing quite as rustic as a homemade pie, that’s why we were over the moon when Alex gave us not one, but two pie recipes to share with you. Chef Alex from Fooditude knows exactly what sort of hearty meals can bring joy in households during the cold winter months.
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