Discussion
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Don said: Would anyone like my Chicken Ham and Mushroom Pie recipe?
It is very good.
To be eaten hot with Mashed Potatoes and Broccoli.
I don't think there's any reason, or excuse, for people from our part of the world not sampling the pies from Sweeney and Todd on a regular basis. They do take-aways as well [as eat-in].
whatever said:
Don said: Would anyone like my Chicken Ham and Mushroom Pie recipe?
It is very good.
To be eaten hot with Mashed Potatoes and Broccoli.
I don't think there's any reason, or excuse, for people from our part of the world not sampling the pies from Sweeney and Todd on a regular basis. They do take-aways as well [as eat-in].
Where do I find such culinary delights. No need for co-ordinates, directions will do! BTW: I'll mail you tomorrow re: takeaway. Pie?
Don said:
whatever said:
Don said: Would anyone like my Chicken Ham and Mushroom Pie recipe?
It is very good.
To be eaten hot with Mashed Potatoes and Broccoli.
I don't think there's any reason, or excuse, for people from our part of the world not sampling the pies from Sweeney and Todd on a regular basis. They do take-aways as well [as eat-in].
BTW: I'll mail you tomorrow re: takeaway. Pie?
Here's a review:
www.readingrestaurants.com/sweeney_todd/
which uses the word "delicious" to further back-up my claims.
It's in Reading, just round the corner from St Mary's Butts.
Don's Chicken Ham and Mushroom Pie
First you need to make a thick, chickeny Bechemel Sauce.
Boil a Chicken leg in some water until the meat literally falls off the bone. Drain off the stock into a jug and reserve. Pop the chicken meat into a food processor and whizz until it looks a bit like pate! Then add the chicken stock from the jug gradually and whizzing the resulting meaty stock until even. Don't add all the stock at once - it'll go everywhere if you do.
Rinse out the pan briefly and dry with some paper kitchen towel. Place a knob of butter in the pan and a similar quantity of Olive oil. Stir in about a level dessert spoonful of white flour and "fry" the flour briefly - about a minute or two. Now add the meaty chicken stock stirring all the time. You should end up with a smooth but thickened white chicken sauce. It shouldn't be too runny - if it is you can always add cornflour but I prefer to get it right first time. For added badness you can stir in a small quantity of cream. Personally I don't bother.
Reserve the sauce until ready to use it.
Peel an Onion and fry off in a pan with butter until softened. Add a handful of baby button mushrooms and soften. Now add cubed chicken breast. I usually use two and make enough pie filling for a pie that cuts into four generous servings. Cook in the pan until the chicken is cooked though.
Whilst the above is cooking chop some good quality smoked ham into small strips about 1 inch long and quarter of inch wide. Once the chicken is done add the ham to the pan and continue to stir fry until the mixture is hot.
Personally I don't bother with making my own pastry - I buy ready rolled stuff from the supermarket. Grease with butter and then line a pie dish large enough to take your filling with shortcrust pastry. Some people now pop the pastry in the oven to "seal" a little - I don't bother. I like it moist.
Fill the pie with the filling. Now pour in the Bechemel sauce over the "dry" filling until the sauce has moistened the whole pie. Don't overfill with sauce. Now grate some tangy cheese - Cheddar is best - over the top of the filling. Cover the top of the pie with pastry and seal the edges. Make a small hole to allow steam to escape in the top of the pie and put the pie in the oven. Ooops - brush the top of the pie with a little egg white or milk if you want it to brown nicely! THEN put it in the oven.
It usually takes half an hour or so (depends on the pastry) for the pastry to cook through...just keep checking until its done.
First you need to make a thick, chickeny Bechemel Sauce.
Boil a Chicken leg in some water until the meat literally falls off the bone. Drain off the stock into a jug and reserve. Pop the chicken meat into a food processor and whizz until it looks a bit like pate! Then add the chicken stock from the jug gradually and whizzing the resulting meaty stock until even. Don't add all the stock at once - it'll go everywhere if you do.
Rinse out the pan briefly and dry with some paper kitchen towel. Place a knob of butter in the pan and a similar quantity of Olive oil. Stir in about a level dessert spoonful of white flour and "fry" the flour briefly - about a minute or two. Now add the meaty chicken stock stirring all the time. You should end up with a smooth but thickened white chicken sauce. It shouldn't be too runny - if it is you can always add cornflour but I prefer to get it right first time. For added badness you can stir in a small quantity of cream. Personally I don't bother.
Reserve the sauce until ready to use it.
Peel an Onion and fry off in a pan with butter until softened. Add a handful of baby button mushrooms and soften. Now add cubed chicken breast. I usually use two and make enough pie filling for a pie that cuts into four generous servings. Cook in the pan until the chicken is cooked though.
Whilst the above is cooking chop some good quality smoked ham into small strips about 1 inch long and quarter of inch wide. Once the chicken is done add the ham to the pan and continue to stir fry until the mixture is hot.
Personally I don't bother with making my own pastry - I buy ready rolled stuff from the supermarket. Grease with butter and then line a pie dish large enough to take your filling with shortcrust pastry. Some people now pop the pastry in the oven to "seal" a little - I don't bother. I like it moist.
Fill the pie with the filling. Now pour in the Bechemel sauce over the "dry" filling until the sauce has moistened the whole pie. Don't overfill with sauce. Now grate some tangy cheese - Cheddar is best - over the top of the filling. Cover the top of the pie with pastry and seal the edges. Make a small hole to allow steam to escape in the top of the pie and put the pie in the oven. Ooops - brush the top of the pie with a little egg white or milk if you want it to brown nicely! THEN put it in the oven.
It usually takes half an hour or so (depends on the pastry) for the pastry to cook through...just keep checking until its done.
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