Chicken, Bacon, Mushroom & Stilton Pie
One of my
all-time favourites, a truly delicious & flavoursome pie – comfort food at
its best!
Serves 6-8
Prep time: 15 minutes (plus cooling time)
Cooking time: 1 hour 15 minutes
Ingredients
50g butter
1 onion,
peeled & finely chopped
1 garlic
clove, peeled & finely chopped
250g chestnut
mushrooms, halved
200g smoked
bacon lardons
6 skinless
& boneless chicken thighs, cut into bite sized pieces
50g plain flour
200ml chicken
stock
150ml white
wine
100ml double
cream
100g stilton,
crumbled
Small handful
fresh parsley, chopped
Sea salt &
freshly ground pepper
375g
ready-rolled short crust pastry
375g ready
rolled puff pastry
1 egg beaten
To serve
Seasonal
vegetables
Method
1. For the filling, melt the
butter in a large frying pan on a medium heat. Add the onion, garlic,
bacon and mushrooms – fry for 5 minutes until lightly browned.
2. Season the chicken and add
to the and cook everything for 5 minutes, turning occasionally.
3. Stir in the flour to the
chicken mixture then gradually add the stock and bring to a
simmer. Cook for 2 minutes until the sauce is smooth and thick then
pour in the wine and cream. Bring to the boil, add the stilton and
reduce to a simmer for 15 minutes. Season generously and sprinkle
with parsley. Remove from the heat, cover and allow to cool.
4. Preheat the oven to
190°C/Fan assisted 170°C/Gas mark 5.
5. Roll out the short crust
pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry
hanging over the edge. Spoon the cooled chicken mixture into the
dish and brush the edge of the pastry with the beaten egg.
6. Roll out the puff pastry
to 4mm thick and large enough to cover the pie. Place the pastry
over the pie and press the edges firmly together to seal and trim
neatly. Brush the top of the pastry with the beaten
egg. Decorate with trimmings and brush with more egg to
glaze.
7. Bake in the oven for 40-45
minutes until the pastry has puffed and is golden brown. Serve with
seasonal vegetables. Enjoy!
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