Chicken and vegetable pie

• porsi: 6-8

Bahan-bahan

For the pastry:

340g plain flour

150g cold butter, cubed

80ml cold water

For the filling:

50g butter, plus extra melted butter for

brushing

450g Moy Park chicken thighs, chopped

140g carrot, finely chopped

70g leek, finely chopped

130g tumip, finely chopped

70g onion, finely chopped

I garlic clove, chopped

2 heaped tbsp of flour

50ml white wine

50mI chicken stock

250ml cream

IOOg peas

Salt and black pepper

400g potatoes, peeled and thinly sliced

Petunjuk

1 Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

2 Add 2-3 tablespoons of water and mix together to form a firm dough, adding more water if needed. Knead the dough briefly on a floured surface. Wrap in clingfilm and allow to rest for a minimum of one hour.

3 Heat the butter in a large frying pan over a medium-high heat and cook the chicken, carrot, leek, turnip, onion and garlic for 15 minutes until

browned and cooked through.

4 Stir in the flour until coated. Pour in the wine and cook for another two minutes.

5 Add the chicken stock and half of the cream. Cook for two minutes, stirring vigorously, then add the remaining cream and bring to a simmer.

6 Add the peas, season to taste and remove from the heat.

7 Preheat the oven to 190C/170C fan/gas mark 5. Remove the pastry from the fridge and roll out on a floured surface to 30cm in diameter.

8 Brush a 23cm round baking tin with butter and place the pastry into the tin, pressing it into the corners. Add a layer of parchment paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake the pastry for another five minutes until golden. Leave to cool slightly

9 Pour the chicken mixture into the base of the pastry and smooth into an even layer Arrange the potatoes on top in overlapping layers. Brush with butter and bake for 35 minutes until golden.