Recipe Inspiration

Ingredients...

5 chicken breasts, diced

150g white onion, finely chopped

12g garlic, crushed

5g thyme

1 bayleaf

Gravy

175g white onion, chopped

75g carrot, chopped

6g garlic

25g celery, chopped

2g thyme

1 bay leaf

50ml white wine

500ml water

37g Essential Cuisine No.1 Chicken Gravy

Peppercorn Sauce

40g Essential Cuisine Peppercorn Sauce

230ml water

50ml double cream

Hot Water Paste

150ml water

60g butter

60g lard

350g plain flour

1/2 tsp salt

1 egg

Method...

1. In a pan roast all the gravy vegetables and garlic. Add the herbs. Then the red wine and reduce by 2/3rds. Add the water and whisk in the Essential Cuisine No.1 Chicken Gravy Mix. Bring to boil and simmer for 2 minutes, whisking constantly. Strain and set aside

2. Whisk the Essential Cuisine Peppercorn Sauce with the 230ml water. Bring to the boil, whisking constantly. Add the cream and mix into the strained gravy mix

3. Fry the chicken with the chopped onion and garlic with herbs until golden brown. Add the gravy and finish cooking on the stove

4. For the paste melt the fats in the water then bring to the boil

5. Sieve the flour and salt together. Add the egg and fold in

6. Pour in the hot water and quickly mix with a palette knife, folding it with your hands when it starts to come together. Be careful not to overwork. Wrap in cling film and rest until cold

7. When ready, roll out the pastry to about 1cm thick. Line pie tin, pushing in to the corners

8. Fill to the top with the pie filling and cover with the rest of the pastry, ensuring you pinch the tops together to create a seal

9. Brush with egg wash and rest in the fridge for 1 hour

10. Preheat oven to 170°C. brush the pie with egg wash again before putting in the oven. Bake for about 1 hour 30 minutes or until the pastry looks a dark golden brown and feels hard to the touch

Chef Tip

Experiment with different fillings by adding leeks and mushrooms or using different ales instead of the wine!