Creamy and in­dul­gent, this pie is the per­fect re­lax­ing afternoon bake. If you have other plans for your Christ­mas Eve sup­per, you can al­ways make this on Box­ing Day us­ing any left­over turkey and ham from your fes­tive feast.

Lancashire Life - - FRONT PAGE -


500g short­crust pas­try 500g cooked chicken 250g cooked ham

75g un­salted but­ter

25g plain flour

1 leek, thinly sliced

150g chopped mush­rooms 800ml chicken stock 200ml cream

2tsp whole­grain mus­tard 1 egg, whisked

Pep­per, to sea­son


1: Pre­heat the oven to 220C/180(fan)/gas mark 6.

2: Roll out half of the pas­try on a lightly floured sur­face and use it to line a 25cm round pie dish. Keep the rest of the pas­try in the re­frig­er­a­tor while you pre­pare the pie fill­ing.

3: Make a roux by melt­ing 25g of the but­ter over a gen­tle heat. Add the plain flour and whisk con­tin­u­ously un­til the mix­ture comes away from the pan. Pour into a bowl and leave to one side.

4: Add 25g of but­ter to a saucepan and fry the mush­rooms over a high heat un­til soft. Tip the mush­rooms into a bowl, add the re­main­ing but­ter, and cook the sliced leeks over a gen­tle heat un­til soft. Toss the leeks into the bowl with the mush­rooms.

5: Us­ing the same pan, com­bine the chicken stock, cream, and mus­tard. Bring to the boil be­fore whisk­ing in the roux. Con­tinue to whisk un­til the sauce has thick­ened. Add the leeks, mush­rooms, chicken, and ham, be­fore sea­son­ing with a good grind­ing of black pep­per.

6: Pour the pie fill­ing into the pas­try lined dish. Brush the edges of the base with a lit­tle beaten egg be­fore rolling out the re­main­ing pas­try to cre­ate a lid. Use any re­main­ing pas­try to cre­ate a fes­tive scene, sticking down any dec­o­ra­tive pieces with a lit­tle wa­ter.

7: Brush the top of the pie with the rest of the beaten egg and bake in the oven for 45 min­utes. Per­fect with a side of mashed Lan­cashire potatoes and peas.

4: Roll out half of the gin­ger­bread dough di­rectly onto the sheet of bak­ing paper, to a thick­ness of ap­prox­i­mately 1cm. Place a side plate on top of the dough and cut around it us­ing a pizza cut­ter or sharp knife. Place a saucer in the cen­tre of your gin­ger­bread cir­cle and re­peat. Re­move the ex­cess dough, leav­ing you with a dough­nut shaped wreath base. Bake in the oven for 12 min­utes be­fore plac­ing on a wire rack to cool com­pletely.

5: Whilst the wreath base is bak­ing and cool­ing, roll out the rest of the gin­ger­bread dough onto another sheet of bak­ing paper. Cut out an as­sort­ment of dec­o­ra­tive shapes and bake in the oven for 12 min­utes.

6: When the gin­ger­bread has fully cooled, make the royal ic­ing by whisk­ing the eggs whites to stiff peaks and fold­ing in the ic­ing sugar, le­mon juice, and glyc­er­ine. If the ic­ing seems a lit­tle stiff, add more le­mon juice a drop at a time un­til it reaches a pi­peable con­sis­tency.

7: Scoop the royal ic­ing into a pip­ing bag and snip off the end with a pair of scis­sors.

Pipe some pretty pat­terns onto each of the dec­o­ra­tive pieces, adding sprin­kles and edible glit­ter if you wish. Once set, stick the pieces onto the wreath base us­ing a lit­tle royal ic­ing. Add a rib­bon bow as a fi­nal flour­ish and en­joy within three days.

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