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Ingredients
(10 portions)
● 350g Butter
● 600g Plain flour
● 50g Egg
● 30ml Water
● 1kg Chicken breast, skinless, diced
● 500g KNORR Chicken Paste Bouillon
● 50g Butter
● 200g Onions, diced
● 500g Button mushrooms, diced
● 50g Plain flour
● 100ml Double cream
● 100g Egg (1 egg, plus egg wash)
● 1.2kg Chips, frozen and deep fried
● 600g Carrots
● 600g Frozen peas
Ingredients
(10 portions)
● 300g FLORA Spread
● 600g Plain flour
● 50g Egg
● 30ml Water
● 1kg Chicken breast, skinless, diced
● 500g KNORR Chicken Paste Bouillon
● 50g FLORA Spread
● 200g Onions, diced
● 500g Button mushrooms, diced
● 50g Plain flour
● 100ml MEADOWLAND Double
● 100g Egg (1 egg, plus egg wash)
● 1.2kg Frozen potato wedges
● 600g Carrots
● 600g Frozen peas
Advance Preparation
Preheat oven 190ºC/375ºF (Gas 5). Warm serving plates. Make the pastry by rubbing the butter (350g) into the flour then add in 1 egg and the water to form dough. Cover, label and refrigerate until required.
Method
- Place the chicken into a suitable pan, cover with the chicken stock and simmer for 12-15 minutes |or until cooked. Remove from heat and strain and reserve the cooking liquid.
- Place the remaining butter into a suitable pan then add the mushrooms, onions and cook on a medium-high heat for 4-5 minutes without colour then add the flour to form a roux.
- Add the cooking liquid to the pan slowly to form a thick sauce. Once thickened add the cream and chicken. Allow to cool slightly. Roll out the pastry to line a suitable pie dish. Place the filling into the pastry case, brush the edges with the egg wash then top with a pastry lid, egg wash and place into the oven. Bake for 45 minutes or until golden brown and thoroughly cooked throughout.
- Cook the vegetables in boiling water until tender and fry the chips until golden. Remove pie from oven allow to rest for 5 minutes before cutting into slices.
- Serve the pie centre of plate with the vegetables and chips on the side.
Serving suggestion
An extra portion of gravy can be served in a sauce boat/jug on the side if required.
Per 313g portion
Of an adult woman’s guideline daily amount
Advance Preparation
Preheat oven 190ºC/375ºF (Gas 5). Warm serving plates. Make the pastry by rubbing the FLORA Spread (300g) into the flour then add in 1 egg and the water to form dough. Cover, label and refrigerate until required.
Method
- Place the chicken into a suitable pan, cover with the chicken stock and simmer for 12-15 minutes or until cooked. Remove from heat and strain and reserve the cooking liquid.
- Place the remaining FLORA Spread into a suitable pan then add the mushrooms, onions and cook on a medium-high heat for 4-5 minutes without colour then add the flour to form a roux.
- Add the cooking liquid to the pan slowly to form a thick sauce. Once thickened add the MEADOWLAND and chicken. Allow to cool slightly. Roll out the pastry to line a suitable pie dish. Place the filling into the pastry case, brush the edges with the egg wash then top with a pastry lid, egg wash and place into the oven. Bake for 45 minutes or until golden brown and thoroughly cooked throughout. Cook the potato wedges as per manufacturer’s instructions for oven baking.
- Cook the vegetables in boiling water until tender. Remove pie from oven allow to rest for 5 minutes before cutting into slices.
- Serve the pie centre of plate with the vegetables and wedges on the side.
Serving suggestion
Extra portion of gravy can be served in a sauce boat/jug on the side if required.
Per 313g portion
Of an adult woman’s guideline daily amount
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