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Categories:Viewed: 61 - Published at: 3 years ago
Ingredients
- 2 (225 g) packets shortcrust pastry
- 500 g mashed potatoes
- 2 cooked chicken breasts, cut into small pieces
- 4 -6 cooked leeks
- 50 g cooked ham, cut into dice
- 3 -4 tablespoons creme fraiche or 2 -3 tablespoons cream
- 1/2 teaspoon mixed herbs
- salt
- pepper
- GLAZE
- 1 egg, beaten with a little
- milk
Method
- Pre-heat oven to 200C/400°F.
- Grease and line a pie dish with baking paper.
- Mix together your mashed potato, leeks, chicken, ham, creme fraiche & seasonings to taste. Set to one side.
- Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
- Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
- Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
- Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
- Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
- Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
- Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.
