2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
600g (1.25 lb) chicken thigh fillets,
chopped
2 large carrots, chopped
2 large parsnips, chopped
1 large potato, chopped
2 bay leaves
2 celery sticks, thinly sliced
1/4 cup (30g / 1 oz) plain flour
1.25 cups (315ml / 10 fl oz) milk
1/2 cup (125ml / 4 fl oz) chicken stock
1 egg yolk, beaten
3 sheets frozen butterpuff pastry, thawed
- Butterpuff pastry will produce the best result for this pie. If you
can't find butterpuff pastry, buy plain puff pastry and brush it with
melted butter. The pastry sheets will take 5-10 minutes to defrost at
room temperature. Baking the pie in a springform pan ensures a crisp,
firm, golden-brown pastry shell that is easily removed. |
Method :
Heat the oil
in a large deep frying pan over medium heat. Cook the onion and garlic
for 3 minutes, or until the onion is soft. Add the chopped chicken and
cook for 10 minutes, or until golden brown, turning regularly. Add the
chopped carrot, parsnip, potato, bay leaves and celery with 1/4 cup
(60ml / 2 fl oz) water, and mix well. Cook the mixture over low heat,
covered, for 10 minutes, or until the carrot, parsnip and potato are
just tender.
Stir in the
flour and cook for 2 minutes. Remove from the heat and add the milk and
stock, stirring constantly until the mixture is blended and smooth.
Return to the heat and cook, stirring, until the sauce boils and
thickens. Transfer to a large bowl, cover and refrigerate until the
chicken mixture is completely cold. Grease the base and side of a deep
20cm (8 inch) springform tin. Using 1 sheet of the pastry, cut a circle
to fit the base of the tin. Press it gently into the tin. Cut the second
sheet of pastry into 3 strips and press each strips around the side of
the tin, pressing the edges together gently with your fingertips. (Make
sure the pastry is well sealed or the filling will leak.) Refrigerate
the lined tin for 20 minutes.
Preheat the
oven to moderately hot 200C (400F / Gas 6). Spoon the cold filling into
the pastry case and smooth over the top with the back of the spoon.
Using the last sheet of pastry, cut a circle 2cm (3/4 inch) larger than
the tin, gently place it over the pie and trim away the excess pastry.
Pinch the edges together firmly to seal. Cut a 2cm (3/4 inch) hole in
the centre of the pastry. Decorate the top of the pie with shapes cut
out from the excess pastry. Brush the top of the pie with the beaten egg
yolk. Bake the pie for 35 minutes, or until it is crisp and golden.
Leave in the tin for 10 minutes before removing and cutting into wedges.
Serves 6
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