Chicken Pie

BASIC SHORTCRUST PASTRY

• 225g plain flour

• ½ teaspoon salt

• 50g chilled butter cut into pieces

• 50g chilled lard cut into small pieces

• 1 ½ - 2 tablespoons cold water

SAVOY CABBAGE WITH SHALLOTS, GARLIC & FLATLEAF PARSLEY

• 900g of thinly sliced savoy cabbage (can use white cabbage as well)

• 3 chopped garlic cloves

• 5 sliced shallots

• 2 table spoons of sunflower oil (we used olive)

• salt and pepper (I forgot this)

• 20g chopped flat leaf parsley. 

1. Coat the pieced of chicken with the seasoned flour and then pat off the excess. Heat the butter/dripping or bacon fat in a heavy based pan and brown the pieced of chicken lightly on each side. Lift out onto a place and add the bacon to the pan and when it slightly coloured add the onion and carrots and fry gently for 5 minutes.

2. Stir the remaining seasoned flour into the vegetables, flowed by the lemon zest, thyme and stock. Return chicken to pan, cover and simmer for 30-40minutes (longer for rabbit) until tender. NOTE: I do this in a casserole dish in the oven)

3. For the forcemeat balls, mix the breadcrumbs, suet, parsley, thyme, lemon zest and bacon together lightly in a bowl. Stir in some seasoning and enough beaten egg to bind, then gently shape the mixture into ball about the size of walnuts. (Remember the balls will support the pastry lid)

4. Lift the chicken out of the pan and cut into pieces (remove meat from bones if rabbit). Return meat to sauce and spoon into a pie dish. And then leave to cool (I leave the cooling bit out). Then arrange the forcemeat ball over the top so that it will support the pastry lid.

5. For the pastry, sift the flour and salt into a food processor. Add butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water until the mixture comes together into a ball. Turn out on to a floured work surface & knead briefly until smooth. If you have the time put in the fridge for 30minutes and then roll out.

6. Roll out the pastry onto a lightly floured surface until it is about 1” larger then the top of the dish. Cut off a thin strip of pastry; brush it with water and press onto rim of dish. Brush once more with water lift on the larger piece and press edges to seal. Crimp to give attractive finish. Cut a small cross in centre& decorate and chill for 30 minutes. (NOTE: I did none of this, just rolled it out and plonked it on top of the dish and baked)

7. Preheat oven to 220degC, brush top with beaten egg and bake for 20-30 minutes until nicely coloured.

8. Place the cabbage, garlic cloves, shallots, oil, salt and pepper into a heavy based pan. Cover with well fitting lid and place on low heat & cook gently for 10-12 minutes stirring occasionally until cabbage is tender. Stir in parsley and serve.

9. Serve pie with new boiled potatoes and cabbage.