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  • For the shortcrust pastry

  • 400 g Plain Flour

  • 100 g unsalted butter

  • 100 g Lard or refined vegetable fat

  • 0.5 teaspoon Salt

  • 2 Eggs beaten

  • 4 tablespoons cold Water

  • For the pie filling

  • 4 chicken breasts prefereably free range

  • 2 Leeks

  • 2 sticks Celery

  • wild dried Mushroom eg ceps, chanterelles

  • 50 ml Madeira to soak the mushrooms

  • 200 ml white wine

  • 250 ml fresh chicken stock homemade is best

  • 1 teaspoon fresh Thyme

  • 150 ml Double cream

  • 100 g salted Butter

  • 150 ml Olive Oil

  • 75 g Flour

  • salt and freshly ground black pepper

  • egg yolk to glaze


  • For the shortcrust pastry:

  • 1.

    Sieve the flour into a large bowl with the salt

  • 2.

    Gently rub in the fats into the flour until it resembles coarse breadcrumbs

  • 3.

    Make a well in the centre of the dry ingredients

  • 4.

    Mix the egg and water together

  • 5.

    Add gradually to the well mixing quickly until it forms a dough { you may not need all the liquid}

  • 6.

    Turn onto a floured board and knead gently until a smooth ball is formed

  • 7.

    Wrap in cling film and place in fridge for at least 30 minutes.

  • For the pie filling:

  • 1.

    Soak the mushrooms with the Madeira and a little water until completely covered for at least 30 mins.

  • 2.

    Cut the chicken into even sized cubes, leaving chunky

  • 3.

    Slice the leeks 1cm slices

  • 4.

    Finely slice the celery

  • 5.

    Place equal amounts of butter and oil into two large pans and heat

  • 6.

    Place chicken in one pan to brown

  • 7.

    Place leeks and celery in the other to soften

  • 8.

    Once chicken is lightly browned add to the leeks and celery with the thyme

  • 9.

    Mix well and if a little dry add some more butter

  • 10.

    Add the flour stirring quickly until all fat absorbed

  • 11.

    Add the wine stirring all the time followed by the stock mushrooms and the juice and lastly the double cream.

  • 12.

    Season well with salt and pepper

  • 13.

    Bring to the boil stirring and leave to simmer until the sauce thickens and reduces. Approx 10 mins

  • 14.

    Meanwhile roll out the pastry onto a floured surface to cover a 25 cm pie dish

  • 15.

    Place the filling into the pie dish leaving 1cm gap from the top

  • 16.

    Cover with the pastry dampening the edges of the dish with a little water

  • 17.

    If not using a pie funnel make a small incision in the centre of the pie to allow steam to escape

  • 18.

    Whisk the egg yolk and a small pinch of salt and glaze the top of the pie.

  • 19.

    Place into a preheated oven Gas mark 7 200oC/400oF approx 20 – 25 mins.until golden brown

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Posted by Lisa MarieReport
just like mum's yummy & comforting
Posted by Lisa MarieReport
just like mum's very yummy &comforting