paul hollywood chicken and mushroom pie

I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Set aside. Pie has to be one of the best all time comfort foods! Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. Remove the pastry from the refrigerator. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. ENTERTAINING WITH BETH. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Serve. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Step 1Make the filling. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush this with egg wash. Cut the remaining pastry a little larger than the dish. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. Using the rolling pin, lift the pastry and lay it over the pie tin to line the base and sides. When the crme fraiche is fully stirred in, turn the heat off. Wipe out the pan. Position the lid over the filling and make a steam hole to expose the funnel. Tip the flour into the pan and cook, stirring, for 1 min. Once the chicken filling has cooled spoon the mixture into the pie dish. 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. Step 4Make the pastry. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. 7. This one is no exception, My chicken and mu. Chef Shaun Rankin was brought up eating plate pies. 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. Step 2 Lightly dust the work surface with flour and roll the dough into a rectangle. 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. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Gently press the pastry into the corners of the tin, trimming off any excess, then prick the base of the pastry case several times with a fork. 6. Heat the remaining olive oil in a separate frying pan over a medium heat, add the mushrooms, and cook for 4-5 minutes, or until golden-brown, then season, to taste, with salt and freshly ground black pepper. To make it even mor. Company registration number 06884129 |2023 All rights reserved. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Add salt and pepper if needed. In a large saucepan, heat the olive oil over a medium heat. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. Add mushrooms to a large bowl. Now add the chicken and bacon and stir for 1 minute, then add . Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. Roll of the pastry to allow it to fit across a 10.25 skillet. Winner, winner etc etc! 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. For the filling cut all the chicken into 1.5cm chunks. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. 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. Return the mushrooms and leeks to the pan and add the chicken stock. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Stir in the leek and cook for a further minute. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. 1. This will assure the best results! Stir to combine. 3. Slowly add 1/4 cup milk while stirring. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). Do not discard the fat! Allow to cool for 15 mins. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Read about our approach to external linking. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. 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. Preheat oven to 400F (200g). What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! Rub in the 65g chilled butter. Add chicken and cook and stir until browned, 5 to 7 minutes. Heat the oil in a sautpan or wide saucepan over a medium low heat. Cut a 2cm strip of pastry. Shaun Rankins cooking exudes effortless self-confidence. 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. Set aside. Add the wine, water, tarragon and thyme, and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Paul Hollywood's Pies and Puds is simply a must-have. Shred the chicken meat off the chicken. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Preheat the oven to gas 7, 220C, fan 200C. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. 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. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Shred the cooked chicken off the bone into large shredded chunks. Heat the lard and 200ml water in a small pan over a medium heat. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. 4. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). Finally, add the tarragon and cream. If pastry has warmed up too much, pop the whole pan in the freezer for 10 minutes to firm back up before baking. Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Bring to the boil, then turn right down low. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. Lift the pastry on to the pie trimming off any excess with a sharp knife. We use cookies on our website for identification, analysis and advertising purposes. Pull the pastry very gently to open up the lattice, then place over the pie. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. 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