A delicious pie that could make an excellent picnic food!
Total cooking time: 1 hour
Makes one 20 cm pie
Ingredients
For the pastry3 cups plain flour
180g butter, chopped
1/3 cup iced water
For the filling
1 kg chicken mince
1 tsp dried thyme
1 tsp dried sage
1 tsp garlic powder
2 eggs lightly beaten
4 spring onions, finely chopped
2 teaspoons finely grated lemon zest
2 tsp French mustard
1/3 cup cream
100 g sliced ham, finely chopped
100 g processed Mozzarella, grated
1 egg, lightly beaten, extra
For the chicken sauce
70 g butter
70 g white flour
750 ml boiling chicken broth
Directions
- Preheat oven to moderate 180 C (350 F) place flour and butter in food processor.
- Process for 20 sec until mixture is fine and crumbly.
- Add almost all the water, process for 20 sec or until mixture comes together.
- Turn onto a lightly floured surface, press together until smooth.
- Roll out two-thirds of the pastry and carefully line a 20 cm spring form tin, bringing pastry up 2 cm higher than the sides.
- Cover with plastic wrap until required.
- Keep pastry trimmings for decoration.
- Place chicken, herbs, eggs, onions, zest, mustard, garlic and cream in a large bowl and stir with a wooden spoon until well combined.
- Place half the chicken mixture into pastry-lined tin and smooth surface.
- Top with ham and Mozzarella, then remaining chicken mixture.
- Brush around inside edge of pastry with egg.
- Roll out the remaining pastry and lay over top of mixture.
- Press edges of pastry together.
- Trim pastry edges with a sharp knife.
- Turn pastry edges down. Use index finger to make indentations around inside edge.
- Decorate top or leave plain.
- Brush top of pie with beaten egg and bake for 1 hour or until golden brown.
For the Sauce
- Cut the butter to cubes
- Melt the butter on a low heat preventing any coloration
- Remove from heat, add flour and whisk well
- Bring to the heat, and keep whisking until the mixture is well combined and get a whitish color
- Then add the boiling chicken broth while whisking constantly, until the sauce gets the desired.consistency.
No comments:
Post a Comment
For your questions and suggestions: