Poultry and Veg with Pastry Topping

Name: Poultry and Veg with Pastry Topping
Total time: 4 h 5 min
Yield: 4
Ingredients: 1.75 cups all-purpose flour; 0.5 tsp salt; 2 cups unsalted butter (cold and cut into cubes); 0.667 cup ice-cold water; 0.333 cup unsalted butter; 0.5 cup chopped button Mushroom; 1 large carrot (chopped); 2 Tbsps plain flour; 1 Tbsp Dijon mustard; 1 cup chicken stock; 3 cups Cooked chicken; 2 Tbsps chopped parsley; 1 egg (beaten)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 45 min.

Preparation

ready in 4 h. 5 min.

Ready in

Ingredients

for

servings

For the pastry: 1 ¾ cups all-purpose flour; ½ tsp salt; 2 cups unsalted butter (cold and cut into cubes); ⅔ cup ice-cold water

For the pie: 0.333 cup unsalted butter; ½ cup chopped button Mushroom; 1 large carrot (chopped); 2 Tbsps plain flour; 1 Tbsp Dijon mustard; 1 cup chicken stock; 3 cups Cooked chicken; 2 Tbsps chopped parsley; 1 egg (beaten)

How healthy are the main ingredients?

chicken parsley salt carrot egg

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Preparation steps

For the pastry, sift the flour and salt into a large bowl and add the cubed butter. Use a palette knife to stir the butter into the flour, cutting as you go, then add the water and stir the mixture together with the knife until you have a rough dough.

Turn the dough onto a floured board, form into a rectangular block then wrap it in cling film and place in the fridge for 20 minutes.

Roll the pastry on a floured surface in one direction only until you have a rectangle about three times long as it is wide. Straighten up the edges with your hands then fold the bottom third of the pastry in towards the centre and fold the top third over it.

Repeat this rolling and folding process three more times, flouring the pastry and the rolling pin as you go to prevent sticking. Wrap the pastry in cling film and chill for at least two hours before using.

For the pie, heat the oven to 220ºC (200º fan), 425ºF, gas 7. Heat one third of the butter in a small pan and gently cook them mushrooms until they are lightly browned. Remove the mushrooms from the pan and set aside.

Add another knob of the butter to the pan and gently cook the chopped carrots until they are lightly browned and becoming tender. Remove the pan from the heat.

Heat the remaining butter in a clean pan and stir in the flour. Cook over a gentle heat for two minutes, stirring all the time, then stir in the mustard. Gradually pour in the chicken stock and bring it to a simmer, stirring as you do so. Let the sauce bubble for about 10 minutes then add the chicken, mushrooms and carrots and season to taste with salt and pepper. Stir in the parsley.

Pour the mixture into a pie dish and roll out the pastry to make a lid. Moisten the rim of the dish with a little water and gently press down the edges of the pastry to make a good seal. Make a couple of holes in the top of the pastry to let the steam escape then brush the top of the pie with the beaten egg and bake in the oven for 20-25 minutes or until the pastry is golden brown. Serve hot or warm.

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