Chicken and pepercorn pie

The long established chicken pie is pure classic comfort food and this recipe uses the peppercorn sauce paste, which gives this traditional dish a slightly spicy and aromatic flavour. 

Why not experiment with different fillings by adding leeks and mushrooms or using different ales instead of the wine.

Prep time: 45 mins | Cooking time: 90 mins | Serves: 10

Ingredients

5 chicken breasts, diced
150g white onion, finely chopped
12g garlic, crushed
5g thyme
1 bayleaf

Gravy

175g white onion, chopped
75g carrot, chopped
6g garlic
25g celery, chopped
2g thyme
1 bay leaf
50ml white wine
500ml water
37g Essential Cuisine No.1 Chicken Gravy

Peppercorn Sauce

40g Essential Cuisine peppercorn sauce paste
230ml water
50ml double cream

Hot water paste

150ml water
60g butter
60g lard
350g plain flour
1/2 tsp salt
1 egg

 

Method

In a pan roast all the gravy vegetables and garlic.

Add the herbs.

Then the red wine and reduce by 2/3rds.

Add the water and whisk in the Essential Cuisine No.1 Chicken Gravy Mix.

Bring to boil and simmer for 2 minutes, whisking constantly.

Strain and set aside.

Whisk the Essential Cuisine Peppercorn Sauce Base with the 230ml water.

Bring to the boil, whisking constantly.

Add the cream and mix into the strained gravy mix.

Fry the chicken with the chopped onion and garlic with herbs until golden brown.

Add the gravy and finish cooking on the stove.

For the paste melt the fats in the water then bring to the boil.

Sieve the flour and salt together. Add the egg and fold in.

Pour in the hot water and quickly mix with a palette knife, folding it with your hands when it starts to come together. Be careful not to overwork. Wrap in cling film and rest until cold.

When ready, roll out the pastry to about 1cm thick. Line the pie tin, pushing into the corners.

Fill to the top with the pie filling and cover with the rest of the pastry, ensuring you pinch the tops together to create a seal.

Brush with egg wash and rest in the fridge for 1 hour 10 mins.

Preheat the oven to 170°c. brush the pie with egg wash again before putting in the oven.

Bake for about 1 hour 30 minutes or until the pastry looks a dark golden brown and feels hard to the touch.

 

Recipe courtesy of Essential Cuisine

 

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