Now with extra piebird!
I've got a chicken pie in the oven. It's the first one I've ever made by hand, and frankly it's a bit of a behemoth. The piebird peeking out of the top is rather charming though.
* Roll out half the pastry, and lay it all over the baking tray. Don't be trimming it just yet.
* Lay down a layer of basil leaves.
* Slice half the chicken, and lay it on.
* Slice mushrooms and leek, lay it on.
* Add a sprinkle of tarragon and black pepper.
* Slice the rest of the chicken, lay it on.
* Add a few more basil leaves.
* Roll out the second half of pastry.
* Eggy wash the edges of both halves, and lay the pastry on top of the assembly.
* Trim the edges of the pie. Realise you've got shedloads of pastry left over and make an apple pie.
* Cut a small hole in the top of the pie, and wiggle the piebird in until it's sitting on the filling.
* Eggy wash the pie, and slide in the oven. Gas mark 7-ish, until it looks golden brown.
Wish me luck on this one! Ah well, if nothing else the apple pie I made more or less on impulse is looking promising. It's a good thing I really love cinnamon...
ETA: It tasted great (perhaps a touch more basil next time) but the bottom layer of pastry was swimming in meat and vegetable juices. Maybe a layer of part-cooked rice would soak up some of the juices?
* Roll out half the pastry, and lay it all over the baking tray. Don't be trimming it just yet.
* Lay down a layer of basil leaves.
* Slice half the chicken, and lay it on.
* Slice mushrooms and leek, lay it on.
* Add a sprinkle of tarragon and black pepper.
* Slice the rest of the chicken, lay it on.
* Add a few more basil leaves.
* Roll out the second half of pastry.
* Eggy wash the edges of both halves, and lay the pastry on top of the assembly.
* Trim the edges of the pie. Realise you've got shedloads of pastry left over and make an apple pie.
* Cut a small hole in the top of the pie, and wiggle the piebird in until it's sitting on the filling.
* Eggy wash the pie, and slide in the oven. Gas mark 7-ish, until it looks golden brown.
Wish me luck on this one! Ah well, if nothing else the apple pie I made more or less on impulse is looking promising. It's a good thing I really love cinnamon...
ETA: It tasted great (perhaps a touch more basil next time) but the bottom layer of pastry was swimming in meat and vegetable juices. Maybe a layer of part-cooked rice would soak up some of the juices?