Chicken and wild mushroom frying pan pie
Serves 4 | prep 25 mins | total time
Chicken and wild mushroom frying pan pieSubscribe to Sainsbury's magazine
Serves 4 | prep 25 mins | total time
This recipe is really indulgent, so best enjoyed at a special occasion!
Nutritional information (per serving)
For the rough puff pastry
- 250g plain flour, plus extra for dusting
- 250g very cold unsalted butter, cut into small cubes
For the filling
- 25g unsalted butter
- 1 echalion shallot, finely chopped
- 1 garlic clove, finely sliced
- 2 large skinless boneless chicken breasts, cut into 1cm-thick slices
- 150g mixed mushrooms, such as chanterelle, girolle and chestnut
- 50ml Madeira
- 150ml chicken stock
- 2 tbsp chopped tarragon leaves
- 200ml double cream
- 2 egg yolks, lightly beaten
- For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and ½ teaspoon salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add 125ml ice-cold water and mix until it is all incorporated. Don't overwork the dough; the butter should give a marbled effect to the pastry and not be mixed in fully.
- Roll the pastry mixture out on a lightly floured surface into a 2.5cm-thick rectangle, wrap in clingfilm and refrigerate for 20 minutes.
- Flour the work surface and roll out the pastry into a 40cm x 20cm rectangle. Fold one short side over by one-third, then the other short side on top of it, as though you were folding a business letter. Turn 90 degrees. Roll the block of pastry into a 40cm x 20cm rectangle, as before, and fold it into three again. These are the first two turns. Repeat to make four turns in total.
Tip If you're short of time, you can substitute shop-bought all-butter puff pastry for the rough puff
- Wrap the pastry in clingfilm and refrigerate for at least 30 minutes before using.
- Meanwhile, make the filling. Heat a large (24cm diameter) ovenproof frying pan until hot, add the butter and, when it foams, add the shallot and garlic; fry for 1 minute. Then add the chicken and fry until just coloured. Add the mushrooms and fry over a high heat for 2-3 minutes until just softened, then add the Madeira and carefully set the mixture alight with a match, standing well back.
- When the flames subside, pour in the stock and bring to a simmer, then add the tarragon and cream; simmer for 5 minutes. Check the seasoning, then set aside to cool completely.
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured work surface until it is 5cm wider than the frying pan and no more than 4-5mm thick. Brush the edges of the frying pan with the egg. Cut a couple of 1cm-wide strips of pastry and stick them to the rim of the dish. Brush this with more egg wash, then lay the pastry over the filling and crimp at the edges. Trim away any excess pastry and brush the top of the pie with the remaining egg. Decorate with any pastry trimmings, if you like.
- Bake in the oven for 25 minutes, or until the pastry is crisp and golden and the filling is bubbling.
Recipe adapted from Home Comforts, by James Martin (Quadrille, £20).
How to line a pastry case
Many chefs, when asked how the dreamt up a recipe, will relate a romantic story: perhaps they thought of it while climbing K2 and it was like an epiphany. Truth be told, this dish came about because I'm not one for washing up, I couldn't be bothered to find a dish and I was in a rush. Not K2, I know, but the truth. And it works.