Now I love Christmas food – opening up the fridge and the larder and seeing all the goodies there and possibly over indulging on more than one occasion. However, I also look forward to the food after Christmas, when things return to normal and we go back to some good old traditional food… less rich bur just as delicious. Sometimes you just cannot beat a good pie can you? Trouble I have sometimes is that most of the vegetarian pies out there are just vegetables (either that or £5 a pie or something ridiculous like that) and so one day I thought ” I can do better than this and for less sodding money too!!” So, for all the veggies out there or lovers of a good pie here’s my Veggie Chicken and Mushroom Pie…
Ingredients (serves 4 – 6)
For the Pastry:
Buy a Packet of Shortcrust Pastry…. or
225g Plain Flour
Pinch of salt
For the filling:
1 Tbsp of Butter
2 Tsp of Sage
1 Bag of Quorn Chicken Pieces
1 Large leek, thinly sliced
1 White onion, diced
400g Mushrooms, quartered (I like chestnut but any are fine)
50g Plain Flour
2 Stock cubes/melt in 800ml of boiling water
400ml Milk or Cream + 2 Tbsp of milk
1/2 Tsp of Wholegrain Mustard
Salt & Pepper
- Pre-heat the oven to 180 degrees. If making your own pastry, in a bowl sieve in the flour and salt then, add the butter in cubes and using your fingers crumb together until you have a mixture that looks like breadcrumbs.
- Next take a jug of water and slowly add a little at a time pulling the mixture together with a knife or your hand until it forms a ball. If it gets too sticky just add a little more flour. Without handling too much, wrap the ball of pastry in clingfilm and pop it in the fridge to rest for at least half an hour.
- Pop a large frying pan on a medium heat with your butter in and add the chicken chunks, leeks and onion into the pan with the sage and fry until they begin to soften (approx. 5 mins)
- Add the mushrooms and crack some black pepper over the top of them and mix and cook on a medium heat until the mushrooms have softened too (5-10 minutes).
- Next stir in the flour and make sure that everything is coated in it and you can no longer see the flour in it’s original state. Now, stirring at all times, throw in all the stock followed by the milk/cream. Continue to stir and bring the mixture to the boil. Once boiling it should thicken and become creamy. If it is too loose, sieve in a little more flour and if it’s not saucy enough add a bit more stock and milk.
- Reduce to a low heat and add the wholegrain mustard and some salt and pepper to taste and let it lightly simmer for 5 minutes.
- Pop the filling in your pie dishes and if not cooking straight away, allow to cool. (This mix can be frozen for a later date!!) When the mixture is cool or you’re ready to pop it in the oven for dinner, roll out your pastry on a floured surface to desired thickness. Then lay the pastry over the top if your mix and press down at the sides to ensure coverage and cut away the waste. You can use any excess to decorate if you like – I always cut two slits in the centre to allow the
air to escape too and then brush the top with the last of the milk.
- Pop the pie in the oven for between 20-30 minutes or until golden and serve with some nice fresh veg – delicious!
There you have it folks and I have to tell you this went down a storm!! I also made a little “chicken” gravy by remaking the sauce in the used frying pan with the butter, a shallot, the flour, stock, milk, mustard and seasoning and I have been told I will be making this whole thing again very soon. Great news is that before pastry or after pastry and before or after oven this recipe is freezer friendly, so you can make extra for another day. Even better… Alyssa loved it too so it’s got to be pretty good. Let me know if you try this out and what you thought!
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