How to make chicken pie from scratch: James Martin's recipe takes just 6 stepsJames Martin has shared his delicious and warming recipe for a chicken and tarragon pie that will easily become a family favourite. Making a pie from scratch might sound tedious, but the star chef masterfully synthesised the method to just six steps. This classic comfort dish, shared on James’ official website, is made using rough-puff pastry and serves six. IngredientsOne whole chicken, spatchcocked Two carrots, halved One leek, halved One onion, peeled and halved One bay leaf Six black peppercorns Sauce 50g butter 50g plain flour 750ml stock from above 200ml double cream 100g water chestnuts One small bunch of tarragon, chopped Rough puff 400g plain flour ¼ tsp salt 150g butter, cubed 200ml water One egg yolk InstructionsIn a large saucepan, combine the chicken, carrots, leek, onion, bay leaf, and peppercorns. Add enough water to cover everything, bring it to a boil, and then let it simmer for an hour. Once cooled, strain the stock and shred the chicken meat. Preheat your oven to 200°C (390°F) or Gas Mark 6. For the pastry, place all the ingredients in a large bowl and mix with your hands until the dough comes together, adding a bit more water if needed. Transfer the dough to a floured surface and roll it out into a large rectangle. Fold it into a book shape, turn it, roll it out again into a rectangle, fold it like a book once more, and repeat the process. Be sure to brush off any excess flour. Roll the dough out to a thickness of three mm. In a large pan, melt the butter, then whisk in the flour, followed by the stock, to create the sauce. Stir in the cream. Place the shredded chicken, water chestnuts, and tarragon into a pie dish, pour the sauce over the top, and allow it to cool. Brush the rim of the pie dish with egg wash, then cover the chicken mixture with the rolled-out pastry. Crimp the edges, brush the top with egg wash, and place the dish on a baking tray. Bake for 45 minutes or until the pastry is golden brown. Source link Posted: 2024-09-06 13:42:54 |
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