Baked With Love by Kristmess Designs

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font: KG Only*Hope; AnjaliOldLipi


The recipe reads:

SHORTCRUST PASTRY
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250g plain flour
pinch of salt
60g butter, cubed
60g lard
2 tbsp cold water plus a little more until binds

PIE FILLING
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425g cooked chicken [or fry off chopped chicken thighs]
50g butter
150g button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped

SAUCE
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50g butter
2 tbsp plain flour, plus extra for dusting
300ml milk
200ml chicken stock

1/4 tsp freshly grated nutmeg
1/2 tsp mustard
1/4 tsp freshly ground white pepper
1/2 tsp salt

thyme, dill
1 egg yolk, or milk to glaze
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METHOD
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bake the pastry base at 200°C for 20 minutes
remove the baking beans and grease proof paper and bake for another 15 minutes.
put to one side
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cook ingredients for pie:
chop up chicken into pieces, put to one side in a bowl
cook quartered mushrooms in butter then add to chicken in bowl
finely chop up an onion, grate a clove of garlic into the onion
cook in a little oil in frying pan until soft and transparent
when cooked add to chicken in bowl
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make sauce:
put 2oz butter in a pan, warm until melted
add 2 tbsp flour to it and stir to combine as a roux
take 300ml of milk, slowly stirring it a bit at a time into the roux all the while heating over the stove
when that is all added, evenly mixed and thickened
add chicken stock to the mix, heating all the while
now add nutmeg, mustard, pepper, salt
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combine filling, sauce, some dill and thyme
cook through in a pan for 15 minutes to get flavours to infuse
pour into pie base, make a lid, decorate and cut slits in it to let steam escape
brush egg wash or milk onto top to help it brown
bake in oven at 200°C for 20 minutes or until pie lid is cooked and nicely browned
allow to cool
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heat pie up when ready to use
serve with roast or mashed potatoes and some mixed veg