Chicken pie

Recipe from: 10/19/1989 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 500
    cake flour
  • 5
  • 500
    butter, grated
  • 250
    iced water
  • 1
    lemon, juice
  • 2
  • salt
  • pepper
  • lemon juice and grated rind
  • parsley, chopped


Sift the cake flour and salt together and rub in 125 g of the butter. Keep the remaining butter in a cool place. Mix the water and the lemon juice and sprinkle just enough of the liquid over the flour mixture to form a stiff dough. Knead the dough on a cold surface until soft and pliable. Place the dough on a lightly floured surface and roll out gently into a rectangle about 5 mm thick. Cover two thirds of the rolled out dough with 125 g of the grated butter. Fold the dough into thirds, with the third without butter in the centre. Press the outer edges firmly together to seal in the air that has been folded into the pastry. Fold the dough into thirds again, start at the shortest side of the rectangle. Press the outer edges firmly together again. Wrap in a damp towel and chill, but do not allow the dough to harden. Roll out the dough once more, about 5 mm thick, and repeat the buttering and folding process with another 125 g of butter. Repeat once more to use up all the butter. Work quickly and lightly to keep the dough as cool as possible. Roll out once more, fold into 3 or 4 layers and wrap in tin foil. Chill for about 30 minutes. Roll out about 3 mm thick and line a pie dish with the pastry. Place chicken in a saucepan and half cover with water. Add a little salt and simmer slowly until the meat falls off the bone. Leave to cool in the stock. Remove the meat, reserving the stock. Remove all the bones and cut the meat into bite size pieces. Season to taste with salt, pepper, lemon juice and rind and parsley. Thicken the stock with a little flour mixed to a paste with water if necessary and add the chicken pieces. Allow to cool at room temperature and chill. Transfer to the dish lined with pastry and cover the filling with flaky pastry. Press the dough firmly along the edge of the dish. Brush with a little egg yolk and bake for 15-20 minutes at 250 ºC (500 ºF). Reduce the heat to 180 ºC (350 ºF) and bake 15 minutes longer. Serves 6.

Read more on: poultry  |  bake


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