This creamy pie is the ultimate comfort food.
If you want to make it a bit quicker you could use ready made puff pastry like I have in the image but if you have a bit of extra time the buttery homemade pastry makes this pie extra delicious.
I've used chicken thigh fillets because I think the brown meat gives it a deeper flavour they also work out a bit cheaper than chicken fillets which is great when feeding a family,
Serves my family of 5.
To make the pastry.
Flour
Butter
Lard
Pinch of salt
2 teaspoons of ice cold water.
For the filling.
4 x Shallots (I use banana shallots if I can get them)
2 Large Leeks
Bunch of Sage
A few sprigs of Thyme
2 tsp of Dijon Mustard
200ml chicken stock
1kg Boneless chicken thigh fillets.
250g Mascarpone cheese
2 Cloves of Garlic
1 egg yolk for glazing
Firstly to make the pastry.
This should be done ideally an hour before your ready to use it so it can chill in the fridge, but it can also be made and stored in the fridge for 1 - 2 days if wrapped in cling film and it can also be frozen. So if your making up one batch might be worth doubling the ingredients and storing some in the freezer for another day.
Add the flour to a large bowl and the cubed butter and lard. Rub the butter and the lard into the flour until you get breadcrumbs. Use only the tips of your fingers. You want to warm it up as little as possible.
The key to a good pastry is cold hands!
Slowly add the ice cold water, a bit at a time so you only use the least needed. Using your hand bring the bread crumbs altogether to form a dough ball. Wrap it in cling film and leave it to rest in the fridge.
To make the filling..
Peel and slice the shallots and slowly soften them in a frying pan, I cook them with butter. Once they have softened remove them from the pan and set aside. Next dice your chicken thigh fillets and brown them in the same frying pan, I add the sprigs of thyme and sage and the garlic cloves. Just crush the garlic with the back of the knife and add them too.
Once the chicken has nicely browned off you can return your onions and leeks to the pan. Pour over the chicken stock and let it reduce slightly. Add the whole tub of mascarpone cheese to the pan along with 2 tsp of dijon mustard and season with salt and pepper. Let it cook for another few minutes and then leave the whole filling to cool. If your in a rush you could transfer it to another bowl to help it to cool quicker.
Whilst the filling is cooling, set your oven to 180 degrees for a fan oven and fetch your pastry from the fridge.
Flour your worktop, split the pastry into 1/3 and 2/3. Put the smaller one back in the fridge for now. Roll out the larger one until it will feet inside your pie dish over the side and some overhang, so if your pie dish is 9inch your going to need to roll out a circle with a diameter of 12 inch.
I've tried lots of pie dishes and personally I prefer to use a metal based one for a crustier bottom.
Grease inside the pie dish, roll your pastry on to your rolling pin and then place over the dish. Gently pushing it into all the edges.
Next add your cold pie filling. It must be cold or it will begin to melt the pastry and you wont get a nice crusty bottom. Separate your egg yolk and beat it, brush the yolk around the pastry overhanging the rim of the pie dish. Take your other 1/3 pastry out of the fridge and after rolling it out place it over the top. Gently push it in the top of the base pastry, sealing all the edges. Cut it then use a pinch method to crimp the edges or just use the back of a fork if its easier. I like to make a leaf or extra bit of something to go on the top with any leftover off cut of pastry I have.
Put two holes in the top with a knife then add a little bit of water to the remaining egg yolk to create a glaze and brush it on top.
Bake in the oven for 25 minutes and serve.
I love it with broccoli and buttery mashed potatoes.
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