Roast Chicken, Bacon & Mushroom Pie with Suet Crust
Ingredients
- For the filling
- 1 finely chopped onion
- 1 tbsp butter
- 150g button mushrooms
- 2 tbsp plain flour
- 1 clove finely chopped garlic
- 100g bacon lardons
- 300ml chicken stock
- 350g roast chicken breast, torn into good size strips
- 5 tbsp crème fraiche
- 1 tbsp chopped parsley
- 1 tsp of thyme
- Salt and pepper to season
- For the suet crust
- 200g plain flour
- 70g very cold butter cut into small pieces
- 70g suet
- Pinch of salt
- 100ml cold water
- 1 beaten egg yolk
Preparation
Heat your pan to a medium high heat, melt the butter and add the onion, soften until translucent
Add the mushrooms and sauté for 4 minutes
Add the bacon and sauté for a few mins
Add the herbs and flour, stir this through for 2 mins
Add the stock and bring to a simmer for 5 mins before adding the creme fraiche. Stir until combined and bring to a simmer
Add the chicken, stir through and set aside
To make the pastry, put the flour, suet and salt into a mixing bowl and stir to combine. Then add the butter. Gently rub in the butter until the mixture looks like big breadcrumbs. Make a well in the centre and pour in the water, use a knife to combine (the less you handle the pastry the better) Gently bring it together and lightly press into a ball, place in the fridge to rest for 30 mins while you prep your veg etc
Preheat oven to 200degrees Celsius. Spoon your filling into your pie tin/dish, leaving a couple of centimetres space from the top. Flour your worktop and rolling pin and remove the pastry from the fridge, roll out the pastry until it is large to just pass over the edges of your pie dish. Carefully, place the pastry over the dish and manoeuvre into place, then roll over the rough edges of the pastry with the 8. rolling pin. Pierce a hole in the top and decorate as you wish. Then brush the egg yolk all over the top
Place in the preheated oven for 30 -35 mins