Tip the leeks into a bowl, pour over a kettleful of boiling water, and leave to steep for 2 minutes while you get on with … Mary says: “This pie … Cook half the chicken, stirring, for 4-5 minutes or until light golden and almost cooked through. In a large bowl, combine all the diced meat, herbs, garlic, lemon zest and seasoning. Transfer to a bowl. Remove from the oven and tip the pie up carefully until almost vertical, so the juices run out of the lowest steam hole into the roasting tin. When cool enough to handle, knead the pastry on a floured work surface until smooth. Bake for a further 1 hour 15-20 minutes until a digital thermometer pushed into a steam hole reads 65°C. Note: You can use your own pie crust recipe or store-bought pie crust, if desired. Make sure none of the pastry corners are too thin or it will crack. The family said it had the wow factor when put on the table & plates were empty!! I hope you enjoy the pie and this introduction to hot water crust inspires you to try other meat pies. Bake in preheated 400 degree Fahrenheit oven for 30 minutes. To do so, bring 500ml of water to the boil and dissolve one of the chicken stock cubes in it. Shape into a disc, cover loosely, then leave for 20-30 minutes until lukewarm. Repeat with the remaining ingredients, then place four pies each on two sheet pans. This is a meat-light pie with a revolutionary crust made from dessicated courgette mixed with breadcrumbs, herbs, cheese, and almonds. The hot water crust worked perfectly and was easy to spread and work with. To serve, bring it to room temperature, then slice. Leave them there for … Drain. However, in true eurovision style, this means that I will be hosting the next pie-off. With a sharp knife cut a small diamond in middle of top crust. ... Chicken, cauliflower and sweet corn pie with a crunchy courgette crust. Get 10% off your first Pasta Evangelists delivery, Choose the type of message you'd like to post, Magazine subscription – 5 issues for only £5. Making three steam holes instead of one makes it easier to distribute the jelly evenly throughout the pie. Hot Water Crust Chicken Pie . (If it has cooled too much, reheat it gently.) THE PROBLEM: The pie won’t come out of the terrine. Heat the oven to 425 degrees. Enter the email address associated with your account, and we'll send you a link to reset your password. Crimp the pastry rim if you like, then cut 3 steam holes, about 2cm in diameter – one in the centre and one at each end. The foil strip will also help you to lift the pie and remove it easily. Meanwhile, add the cream to the pan, increase the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Meanwhile, heat the oven to 190°C/ fan170°C/gas 5. Hands-on time 2 hours, oven time 2 hours, plus cooking overnight chilling, Chicken, ham, chorizo and herb raised pie, 500g unsmoked British free-range gammon, excess fat trimmed, cut into 1-2cm dice, 500g free-range skinless chicken breasts, cut into 1-2cm dice, 4 tbsp fresh oregano leaves, finely chopped, 1 medium free-range egg, beaten, for brushing, 3 tbsp fresh parsley, very finely chopped. Using a slotted spoon, scoop the chicken pieces out of the pan and transfer to a plate. Add the filling to a a 25 x 18cm (1.5-litre) pie dish or similar and drape the pastry over the … Add the 3 chicken breasts to the boiling stock and poach in the simmering liquid for 10 minutes. Layer the filling in each pie as follows: bacon, onion, chicken, apricot, bacon, onion, chicken. Flavour your Spanish sausage and chicken with sherry, parsley and a hint of cream. Trim away any excess pastry, then pinch the edges with your forefingers and thumb to crimp. 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