Ingredients
Serves: 4-6
Prep: 40 mins
Bake: 35-40 mins
Cheddar Pastry
- 140g plain flour, plus a dusting
- ½ tsp English mustard powder
- ¼ tsp salt
- 40g unsalted butter, chilled and cut into small cubes
- 40g lard, chilled and cut into small cubes
- 80g cheddar, finely grated
- 1 free-range egg, lightly beaten
- Iced water (optional)
Pie Filling
- 1 medium whole chicken, cooked & deboned
- 20g unsalted butter
- 80g smoked bacon
- 1 small leek, chopped
- 1 carrot, diced
- 1 celery stick, diced
- 2 tbsp plain flour
- 100ml white wine
- 250ml chicken stock
- 180g frozen peas
- 3 tbsp cream (optional)
- 4 tbsp chopped parsley
Method
- For the pastry, into a bowl add the flour, mustard powder and salt.
- Add in the butter and lard and rub together until it resembles coarse crumbs.
- Stir in the cheese and mix to combine.
- Slowly trickle in the egg, cutting the mixture together with a table knife. You may not need all the egg or you may need to add a little iced water.
- Mix until the dough comes together and is soft but not sticky. Wrap and chill for 1 hour.
- For the filling, melt the butter in a large saucepan over a medium heat.
- Add the bacon and cook until crisp.
- Lower the heat & add the leek, carrot and celery, cook gently for 5 minutes.
- Sprinkle with the flour and stir to combine. Pour in the wine and 250ml of stock.
- Bring to a simmer, stirring, and cook until the sauce has thickened and is glossy.
- Remove from the heat, add the chicken & peas.
- Stir in the cream if using and the parsley.
- Check for seasoning and set aside. Preheat your oven to 200C/180°C fan.
- Roll out the pastry on a dusted work surface.
- Spoon the filling into a 2 litre baking dish and drape over the pastry.
- Crimp the edges to seal ad make a few small cuts on top of the pastry to allow the steam to leave during cooking.
- Brush with egg wash and bake for 30-35 minutes until the pastry is golden brown.
