Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. Press the edges to seal then trim away any excess. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Sift the flours and salt into a mixing bowl. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. When the pastry has chilled, roll out two thirds of it onto a clean, floured . You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. Do not wash out the pan. Step 2Lightly dust the work surface with flour and roll the dough into a rectangle. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Heat the lard and 200ml water in a small pan over a medium heat. Stir in the curry paste and cook for a minute or two. In a large saucepan, heat the olive oil over a medium heat. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Melt butter in a frying pan over medium heat. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Stir to combine. STEP 3. 2. 7. Mix well, then spoon into a pie dish and leave until completely cool. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Set a large saucepan over a medium heat and melt the butter. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. Keep the fat in the pan! Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. 4. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Bake at 400F for 20-25 mins. 7. To make the pastry, put the flour and salt in a bowl. 7. Chicken pie filling can be frozen for up to three months. Add the mushrooms, then stir in the soured cream until well combined. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Press down and crimp the edges with a fork. Re-roll any trimmings and make decorations. 2. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Do not discard the fat! Then pop onto a baking tray and bake for 30 minutes until golden brown. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Taste for seasoning. Method. Place in oven at 180C and roast until soft and caramelised. Now add the chicken and bacon and stir for 1 minute, then add . Next roll out the puff pastry so that it will cover the pie and the rim. 6. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. This is my creamy Chicken & Mushroom Pie with Puff Pastry. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Keep fat! Serve. Method Step 1 For the pastry, mix the flour and salt together. Add mushrooms to a large bowl. Add the spinach, parsley, salt and pepper . Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. Once the chicken filling has cooled spoon the mixture into the pie dish. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Pour the pie filling and sauce into the dish and allow to cool. The best hot cross buns for 2023, expert tested. 4. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Add mushrooms to a large bowl. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Now work in just enough cold water to bring the pastry together. At this stage you can pop the pan into the freezer for 10 minutes to assure the pastry is nicely chilled, and then brush with the egg wash. You can prepare the filling up to 2 days ahead. Method Preheat the oven to 200C/400F/Gas 6. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Making the chicken and mushroom pie. Remove the lid and increase the heat. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Rub in the 65g chilled butter. Add oil. Slowly add 1/4 cup milk while stirring. Shred the chicken meat off the chicken. Gradually add enough water to form a dough. ENTERTAINING WITH BETH. Meanwhile prep the puff pastry. 4. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Paul Hollywood's Pies and Puds is simply a must-have. Recipe news, updates and special recipes directly to your inbox. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Then score the panels, you'll have 3 sections. So it's best if the filling is cooled and the pastry is chilled before baking. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Bring to the boil, then turn right down low. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Cut a 2cm strip of pastry. Pie has to be one of the best all time comfort foods! Set aside. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. Gradually add enough water to form a dough. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. Position the lid over the filling and make a steam hole to expose the funnel. Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Preheat the oven to gas 7, 220C, fan 200C. Tip the flour into the pan and cook, stirring, for 1 min. Add the mushrooms and continue to fry until the chicken is golden-brown. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Press the edges down to seal, then trim away the excess pastry. 2. Allow to cool for 15 mins. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. As the bacon crips up, it will release the fat. Set aside. Trim off any excess pastry. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Chicken and Mushroom Pie! Allow to simmer. Using the 8.5cm cutter, cut out 12 pastry lids. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Add chicken and cook and stir until browned, 5 to 7 minutes. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. When cool, pour the pie filling into the pastry case. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Tip onto a plate lined with kitchen paper. Simmer for 12-15 minutes, until the sweet potato is tender. Step 1Make the filling. 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