Rich Chicken Pie - unsalted butter

Method

• Process flour, butter and a pinch of salt in a food processor until the mixture looks like breadcrumbs.
• Whisk the egg and 1 T chilled water in a bowl until combined.
• Add to the flour mixture while the food processor is running.
• Process until the dough forms large clumps before it form s a ball.
• Turn the dough out onto a work surface eg onto baking paper, and knead gently to bring together.
• Form into a disc for a round tart or a log for a rectangular tart.
• Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
• Melt butter over a moderate heat and slowly mix in flour until a paste is formed.
• Add the soup and mix unitl mixture starts thickening again.
• Add chicken, sweetcorn and mushrooms.
• Simmer until the sauce thickens.
• Leave to cool.
• Remove the pastry from the fridge and allow t to reach room temperature.
• Roll the pastry out on a floured surface til it is 3/4cm thick.
• Using the rolling pin, lift the pastry and lay it over the flan ring.
• With your fingers, lightly press the pastry into the sides of the ring.
• Run a rolling pin over the top of the ring and pull away the excess pastry at the edges.
• Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.
• Prick the base of the pastry with a fork.
• Make a cartouche (a circle of greaseproof paper) slightly larger than the base of the flan tin and line the pastry case with it.
• Place some ceramic baking beans inside to weigh the pastry down.
• Place in the fridge to relax for about 20 minutes.
• Preheat the oven to 200C Place the pastry in the oven and bake blind for about 20 minutes.
• Remove the paper cartouche and baking beans for the final five minutes to crisp up the pastry.
• Place the filling inside the pastry and place a layer of pastry on top of the filling and ensure that the corners are all sealed.
• Bake for 20 - 25 minutes.