- 150g flour
- 1/2 tsp salt
- 110g margarine (flaked) at room temperature
- 40 mls cold water (approx. 3 Tbsp)
- flour, for working the pastry
Mix the flour & salt together.
Remove roughly 1/3 of the flour mix and add the cold water.
To the remaining flour, add the flaked margarine & rub to form crumbs (I used a fork & it worked fine).
Knead the 2 mixtures together to form a smooth pastry & chill in the fridge for approx. 45 mins.
Filling
- 3 tbsp butter
- 1 medium hot cooked chicken (or cook a couple of chicken breasts & shred)
- 2 leeks, sliced into rings
- 350g mushrooms, sliced
- 200ml cream (I didn't add this)
- 300 ml creme fraiche
- I also added 2 heaped tsp wholeseed mustard
- salt & lemon pepper
Heat the butter in a pan, add leeks & soften, then add mushrooms & cook (approx. 10 mins total).
When all cooked add creme fraiche, whole seed mustard & heat gently.
Add to an oven-proof pie dish.
Whisk an egg yolk with 2 Tbsp water & brush around the edge of the dish.
Roll out the chilled pastry to size of pie dish.
Place on top of dish & press down firmly at edge.
Place on top of dish & press down firmly at edge.
Wash the pastry lightly with egg wash & make a few small slits.
Bake until the pastry golden brown at 220oC or (200oC Fan bake).
