Chicken and Mushroom Pie Recipe |
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You will need..... 8 oz. cooked chicken 8 oz. cooked boiled bacon 1 oz. butter 2 oz. mushrooms, sliced
1 oz flour
Preparation Time 1/4 pint water
25 minutes 1/4
chicken stock cube
1/4 pint milk
Cooking Time
2 tablespoons cooked peas
40 minutes
For the pastry:
8 oz. plain flour
Oven setting
1/4 level teaspoon salt
425ºF; Gas Mark 7
2 oz. butter
375ºF; Gas Mark 4 a
little milk
Cut the
chicken and bacon in chunks of about 3/4-inch. Melt butter in a pan,
add mushrooms and cook gently for 2 minutes in water, crumbled stock
cube and milk, stirring until smooth. Bring the sauce to boiling point
and stir until it thickens. Turn into a bowl. Add peas, chicken and
bacon, leave to cool. Make short
crust pastry and divide in two. Roll each piece into a 9-inch circle.
Lift one of these on to an 8-inch ovenproof plate and spread meat
mixture centre. Moisten edge of pastry with water, place second circle
on top of first and gently press the edges of both circles to seal
together. Trim edges and press with a fork. Decorate with a plait made
from pastry trimmings. Brush pie
with milk, make two slits in the top and bake in a very hot oven for 25
minutes, then in a moderately hot oven for 15 minutes. Serves 4.
Quick Tip
To
glaze savoury pies; brush with milk or blended milk or water with egg.
For sweet pies use the same or brush with blended egg white and
sprinkle with castor sugar.
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