I am really quite proud of this pie, so please be gentle with me when you comment. *chuckle* Oh, and please do comment - on any of the posts on the blog. I welcome all thoughts and questions!
Having re-discovered by pastry-making muse, I have been as keen as anything to practice the skill before it disappears again. *chuckle* Hence, I thought I'd have a go at my - then - nirvana of pastry creations - the "top and bottom" pie. Having done that, I've now got a different nirvana - but enough of that.
So, with planning beforehand, I made the pastry on Saturday and kept it in the fridge until Sunday. Being disabled, it helps to not have to go through the pastry preparation/washing up cycle as well as the pie creation cycle, all in one go. However, I do think that it helps the pastry in some way to sit quietly in the fridge for a while.
I have to admit that I cheated on the pie filling and used a tin of Campbell's Condensed Chicken & White Wine soup for the sauce, but hopefully I'll be forgiven!
CHICKEN & SWEETCORN PIE
For the pastry :
280g plain flour
half a teaspoon of baking powder
quarter of a teaspoon of salt
85g salted butter
small amount of water
For the filling :
400g chicken breast, skinless and cut into smallish dice
1 tbsp oil
1 shallot, diced small
1 garlic clove, chopped
half a pre-cooked cob of sweetcorn niblets
2 bay leaves
1 tin Campbell's condensed Chicken & White Wine soup
small amount of milk.
1. Firstly make the pastry. I think it helps to make it the day before, but it's up to you. Into a food processor, put the flour, salt, baking powder, butter and lard. Blitz until the fat has all disappeared into the flour mixture.
2. Then add approx 2 tablespoons of cold water and blitz again, to bring together into a dough. Add a little more water if your pastry refuses to come together. Then either turn out onto some cling film and refrigerate, or cut into half and roll out one half for the base of the pie dish. Place the other half back in the fridge to keep cool.
3. Lay your pastry into the pie dish, allowing some to overhang - which prevents the pastry shrinking and means you will be left with a good edge upon which to stick the top layer of pastry. Cover with baking parchment, then add baking beans and put into a pre-heated oven at around 190deg for 25-30 mins.
4. In the meantime, add the oil and shallots to a deep frying pan and sweat off until the shallots are transparent. For the last couple of minutes of cooking time, add the garlic and continue to cook.
5. Add the chicken to the pan, increase the heat and cook until the outside of the chicken has a touch of golden colour.
6. Add the sweetcorn niblets and the tin of soup. Let the soup down with 2-3 tablespoons of milk until your preferred consistency is met.
7. Once the pastry base is cooked, remove from the oven, remove the baking paper and beans and set aside to cool slightly.
8. Once the filling is complete, add to the pastry base.
9. Roll out your top layer of pastry, to a size that is just bigger than your pie dish. Lightly brush the edges of the filled pie with milk, then lay the pastry top over the pie and pinch the edges to secure it. Cut off any excess pastry, then cut a hole in the middle for any steam to escape. Glaze with either some beaten egg or milk, sprinkle with freshly ground pepper and place into the oven at 190deg C (fan) for 30-45 minutes or until the pastry is looking suitably golden. It is a good idea to put the pie onto a baking tray, just in case the sauce overflows. It's far easier to remove it from a baking tray, than it is from the bottom of the oven!