CHICKEN STROGANOFF DOUBLE-CRUST PIE

Serves 6-8 (See page 131)

Pastry

250g plain flour

½ tsp sea salt

½ tsp baking powder 125g cold salted butter 1 egg yolk whisked with

20ml water, for glaze

Filling

20ml extra virgin olive oil

10g salted butter

½ tsp sea salt

½ tsp paprika

½ tsp dried thyme

½ tsp mustard powder

500g skinless chicken breast fillet 300g mushrooms, cut into

1cm slices

1 small onion, diced

1 leek, white part only, cut

into 8mm slices

2 garlic cloves, crushed

1 tsp chopped thyme

300ml chicken stock

3 tsp cornflour mixed to a paste

with 30ml cold water

125ml pouring cream, whisked

together with 1 egg yolk

3 tsp lemon juice

Sea salt, to taste

1. To make the pastry, place dry ingredients and butter in a food processor and process until mixture resembles breadcrumbs. (Alternatively, this can be achieved by rubbing the ingredients together with your fingers.)

2. Transfer to a large bowl, make a well in the centre and drizzle in enough cold water – around 125ml (½ cup) – to make a soft dough. Don’t add more water than is necessary or it will become too wet. Wrap in plastic wrap and place in the fridge for at least 30 minutes to firm up before using.

3. To make the filling, preheat oven to 200°C. Heat oil and butter in a 28cm x 18cm flameproof baking dish that is 5cm deep for 5 minutes.

4. Meanwhile, combine salt, paprika, thyme and mustard powder in a small bowl, then rub all over chicken breast. Add chicken to hot dish and bake for 5 minutes, then turn and bake for a further 5 minutes, or until just cooked through. Remove chicken from oven, cut into 1cm pieces and set aside to cool.

5. Add mushrooms, onion, leek, garlic and chopped thyme to dish and stir to coat with chicken juices. Heat over medium heat and saute until onion is soft, around 3 minutes. Stir in chicken stock and bring to the boil. Thicken with cornflour paste, boiling for a further 1 minute. Remove from heat and stir in cream mixture and lemon juice, then add chicken pieces. Add sea salt to taste and set aside to cool (see tip).

6. To assemble for baking, preheat oven to 200°C. Grease a 20cm round pie dish that is 6cm deep.

7. Cut one-third from pastry, cover and set aside. Roll remaining pastry out on a lightly floured surface until large enough to fit base and side of the dish. Press into place, spoon in cool filling, then brush upper pastry edge with a little cold water. Roll out reserved pastry to make a circle large enough to cover the top. Lay pastry top over filling and crimp edges together with your fingers or a fork to firmly seal. If desired, make small leaves from scraps of pastry. Brush with egg glaze. If using, place pastry leaves on top and glaze. Prick top in several places with a fork. 8. Bake pie for 10 minutes, then reduce oven temperature to 170°C and bake for a further 20-25 minutes, or until pastry is golden and filling is piping hot.

TIP: The filling for this pie can be made up to two days ahead and stored in the fridge.

“THERE IS SO MUCH TO LIKE ABOUT A GOOD sausage roll – IN THIS VERSION, THE FLAVOUR AND TEXTURE ARE ENHANCED BY THE ADDITION OF creamy ricotta ALONG WITH GARDEN VEGETABLES” SALLY WISE