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1
Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, slowly add the beaten egg and cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
2
Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
3
To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the egg and water and cut it together using an ordinary dinner knife.
4
Add the oil to a large pan and fry the onion until soft and just starting to colour.
5
Add the garlic, black pepper, and salt, stir.
6
Add the chicken and mix it thoroughly with the onions.
7
Continuously stir for approx 4 minutes, until the chicken starts to colour, and release its juices.
8
Add the cream and water and bring to a simmer.
9
Add the coriander and stir (optional ingredient)
10
Add the corn flour and water, stir until it thickens.
11
Turn off the heat, and allow to completely cool.
12
Preheat your oven to 170°C that’s 340°F or gas mark 3.
13
Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
14
Place the bottom pastry into the greased tin carefully pushing it down into the corners.
15
Add the filling and level it off, try to dome the mixture so the middle is slightly higher than the edges.
16
Brush egg wash around edge of the rim before adding the top pastry.
17
Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
18
Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
19
Get the pie into the preheated oven and set the timer for 35 to 40 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale, give it another 5 minutes.
20
Remove from the oven, let it relax for 10 minutes before serving.
21
Enjoy.
Method
Ingredients
- The Pastry:
- 340g / 12oz Plain or All-purpose flour
- 85g / 3oz cold butter
- 85g / 3oz cold lard or shortening
- 60mls / 60g / 2 oz of cold water
- 1 Large egg
- ¼tsp / 2g Salt
- The Filling:
- 600g / 21oz Chicken breasts diced small
- 1 Large onion, finely chopped
- 3 Cloves garlic, finely chopped
- 2tbls Olive oil
- 1g / ¼tsp black pepper
- 4g / ½tsp Salt
- 100mls double cream + 50mls water
- 20g /2tbls Corn flour/starch in 20mls cold water
- 8g / 2tsp garam masala
- 4g / 1tsp Turmeric
- 2g / ½tsp hot chilli powder (add extra if needed)
- Bunch of Coriander (optional)
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Loose Base Fluted Pie Tin (23cm / 9in)
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Quality Pastry Brush (Natural bristles)
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