Wondered if it was worth my while to occasionally blog our (very) minor cooking adventures…might do something about that if we get the time. Perhaps even with pictures, eh?

Mr P got a rather lovely book by Angela Boggiano called Pie with lots of recipes for …well … pies. BOTS came for dinner, and so I decided to try out the chicken and mushroom pie recipe, but with a few variations. I replaced the rich shortcrust pastry with ordinary shortcrust, and used all chicken thighs instead of chicken and breasts. We didn’t have any marsala wine, so I used Shiaoxing rice wine instead, and I replaced the cream with creme fraiche. I also made one big pie with just the topping rather than lots of little pies. The rest of the recipe pretty much followed the template in the book.

Based on:
Chicken and Mushroom pies, Pie by Angela Boggiano
10 oz shortcrust pastry (made with 10 oz flour, 5 oz Lurpak Lighter, and a little water)

3/4 oz dried wild mushrooms
1 oz butter
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
4 chicken thighs, skinned and cut into bite-sized chunks
8 oz chestnut musrooms, sliced
3 tbsp Shiaxing rice wine
1 oz plain flour
2 tbsp creme fraiche
small bunch flat leaf parsley.

Preheat the over to Gas mark 4/180 degrees C

Soak the dried mushrooms in boiling water for about 20 mins. Drain the mushrooms and reserve around 7 fl oz of the soaking liquid. Chop finely.

Heat the butter and oil and gently cook the onion until softened and golden. Stir in the garlic, chicken and chestnut mushrooms and cook on a high heat for a further six minutes. Add the rice wine and simmer rapidly for about a minute.

Reduce the temperature and stir in the flour. Add the dried mushrooms and simmer for about five minutes. Add the creme fraiche and cook for a further 5 minutes until the sauce is thickened. Stir in the chopped parsley, season, and pour into a pie dish. Remember to put the egg cup/wee birdie thing in the middle.

Make a strip of pastry and line the rim of the pie dish. Roll out the pastry and cover the top of the pie dish. Press down the edges with the fork and brush the lid with beaten egg. Shove in the oven for around half an hour. Serve with spuds and veg.

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