CHRISTMAS EVE PIE
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.
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.