1 month ago 12th Nov 09:27
Serves 4-6
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour
Ingredients
handful cep or chanterelle mushrooms, or similar dried mushrooms
50ml/2fl oz Madeira wine
For the shortcrust pastry
400g/14oz plain flour, plus extra for dusting
½ tsp salt
100g/3½oz unsalted butter
100g/3½oz lard
2 free-range eggs, beaten
4 tbsp cold water
For the pie filling
100g/3½oz salted butter
150ml/5fl oz olive oil
4 free-range chicken breasts, skin removed, flesh cut into cubes
2 leeks, cut into 1cm/½in slices
2 sticks celery, finely sliced
1 tsp chopped fresh thyme
75g/2½oz plain flour
200ml7fl oz white wine
250ml/9fl oz hot chicken stock
150ml/5½oz double cream
salt and freshly ground black pepper
1 free-range egg, yolk only, for glazing
pinch salt, for glazing
Method
1. Preheat the oven to 200C/400F/Gas 7. Place the mushrooms into a bowl, cover with the Madeira wine and a little cold water, and soak for at least 30 minutes.
2. For the pastry, sieve the flour and salt into a large bowl, then add the butter and lard.
3. With your fingertips, gently rub the fat into the flour until the mixture resembles coarse breadcrumbs.
4. Mix the eggs and the water together, then make a well in the centre of the flour mixture and add the egg mixture little by little as necessary, mixing quickly until it forms a dough.
5. Turn the dough out onto a clean, floured work surface and knead for 3-4 minutes until the ingredients are well combined into a smooth ball. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
More about Chicken, leek and wild mushroom pie on page 2
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