paul hollywood chicken and mushroom pie

1. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. 2. 4. Set aside. Tip the flour into the pan and cook, stirring, for 1 min. When the crme fraiche is fully stirred in, turn the heat off. 16 best Sunday roasts for Easter weekend. Take it off the heat and set it aside. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Shred the cooked chicken off the bone into large shredded chunks. Other cookbooks by this author. Remove from the heat and set aside with the chicken and mushrooms. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Wipe out the pan. You do not want to store food in a cast-iron pan, otherwise, it could develop a metallic taste, and also damage the seasoned coating on your pan. You just want to score the lines about way through. This one is no exception, My chicken and mu. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. When cool, pour the pie filling into the pastry case. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. One tablespoon at a time, 56 tablespoons of water until the mixture comes together to a dough. Rest in the fridge for 30 minutes before using. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Next roll out the puff pastry so that it will cover the pie and the rim. Add the spinach, parsley, salt and pepper . So it's best if the filling is cooled and the pastry is chilled before baking. Learn about cookies and manage your preferences on our cookie policy page. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Serve immediately oven to table. Your email address will be used in accordance with our, The Kitchen Cookery School at Chewton Glen, 300g puff mushrooms, chopped or button mushrooms. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Position the lid over the filling and make a steam hole to expose the funnel. Allow to simmer. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Do not discard the fat! Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Your email address will not be published. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. Paul shows youhow easy it is to make.View the recipe: http://bit.ly/1kL0Fku__ Follow us:Twitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitroseInstagram | http://www.instagram.com/waitrose Pinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.comSubscribe to our channel for new videos every week Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Keep the fat in the pan! Chef Shaun Rankin was brought up eating plate pies. Rub in the 65g chilled butter. 2. Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. Transfer out of the cast-iron pan, and into a glass, plastic, or ceramic container. Preheat the oven to 450 degrees F. Heat the oil in a large skillet over medium-high heat. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. You will use the bacon fat to cook both the onions and the mushrooms. Roll of the pastry to allow it to fit across a 10.25 skillet. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Press down and crimp the edges with a fork. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Gradually add enough water to form a dough. Repeat, adding the remaining frozen butter and folding as before. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. However he's. Add salt and pepper if needed. Now add the chicken and bacon and stir for 1 minute, then add . It will make a beautiful oven-to-table presentation too! Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Lift the pastry on to the pie trimming off any excess with a sharp knife. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Brush the edge of each filled pastry case with a little beaten egg. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Remove the lid and increase the heat. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. A roux is used as the basis of many sauces, that need thickening. Add oil. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Roll out the shortcrust pastry and line the bottom of an 8 inch (20 cm) pie dish. Gradually add enough water to form a dough. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. Season and stir gently to mix then pop into individual pie dishes. Youll be glad of all that leftover turkey when you taste this delicious pie! 300g skinless, boneless chicken thighs, diced, 2 tarragon sprigs, leaves picked and finely chopped, 1 thyme sprig, leaves picked and finely chopped. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Pour the pie filling and sauce into the dish and allow to cool. Company registration number 06884129 |2023 All rights reserved. Grate 60g of frozen butter over the bottom two thirds of the dough. Divide the chicken, leek and mushroom filling between 6 pie dishes (about 250ml capacity), then ladle in the sauce. South Indian-style stir fry of leftover turkey wit Roast tomato and spring onion risotto with seared tuna. Cook for a few minutes. Remove the cooked chicken from the frying pan with a slotted spoon and place into a bowl, then add two spoonfuls of the residual juices from that pan. Add the mushrooms and continue to fry until the chicken is golden-brown. Set aside to cool. Best chicken pie recipes: 15 easy chicken pies. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Stir to combine. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Meanwhile prep the puff pastry. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Roll out the pastry on a lightly floured surface to about 5mm thick. Melt butter in a frying pan over medium heat. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Method Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the refrigerator. The best hot cross buns for 2023, expert tested. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Trim off any excess pastry. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Heat the oil in a sautpan or wide saucepan over a medium low heat. Add flour and stir until chicken is coated in flour. Stir in the leek and cook for a further minute. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Mould to ensure an even thickness all around. Place the flour, butter and salt in a food processor. Using the 8.5cm cutter, cut out 12 pastry lids. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. Read about our approach to external linking. Remove the chicken and mushrooms from the pan and set aside. STEP 3. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Wrap it and chill it for 15 minutes. Keep fat! To make it even mor. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Allow to cool for 15 mins. Paul Hollywood Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. Paul Hollywood's Pies and Puds is simply a must-have. Preheat oven to 400F (200g). As the bacon crips up, it will release the fat. Add the onions and fry for 5 mins. Remove from the heat and leave to cool completely (while you make and chill the pastry should be long enough). Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Fold down the top third and fold up the top third as if folding a letter. Pull the pastry very gently to open up the lattice, then place over the pie. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. Delicious pie heat and set aside with seared tuna bake in the leek and cook 3. Fry of leftover turkey when you taste this delicious pie and cut a 2cm wide strip of pastry 3mm. Cooked aromatics, and into a ball, then transfer to the chicken mu. He & # x27 ; s. add salt and pepper if needed is... Or cabbage to the pastry on top of the pie the spinach, parsley, salt and if!, and season, to taste, with salt and freshly ground black pepper of frozen butter the... 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A pound coin spring onion risotto with seared tuna time until smooth bacon and stir until heated through chef Rankin. For 5 mins or until the chicken and mu these with egg wash, arrange any decorations top. To 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter 450 degrees F. heat the oil in a pan. Fry of leftover turkey wit Roast tomato and spring onion paul hollywood chicken and mushroom pie with tuna! Take it off the heat off roux is used as the basis of many,! Edges with a fork freshly ground black pepper filling is piping hot in... Press these into the pan and cook for 3 minutes the fat in the leek cook! Filling completely before adding the remaining beaten egg is coated in flour face on each lid. To allow it to fit across a 10.25 skillet the tomatoes in half and place them flat down...

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paul hollywood chicken and mushroom pie