Name: Chicken pie with potato crust
Yield: 6 servings
Cuisine: Bake
Ingredients: 400.00 ml flour cake; 190.00 ml butter; 225.00 g potato mashed, cooled; 3.00 leeks rinsed and sliced into rings; 2.00 apples peeled, sliced; oil; 5.00 bacon rashers, chopped; 65.00 ml flour cake; sea salt and freshly ground black pepper; 450.00 g chicken breast fillets diced; 10.00 ml peppercorns green, in brine; 250.00 ml beer; eggs yolks only, lightly whisked

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Ingredients (13)

DOUGH

400.00 ml	flour — cake
190.00 ml	butter
225.00 g	potato — mashed, cooled

FILLING

3.00	leeks — rinsed and sliced into rings
2.00	apples — peeled, sliced
	oil
5.00	bacon — rashers, chopped
65.00 ml	flour — cake
	sea salt and freshly ground black pepper
450.00 g	chicken breast fillets — diced
10.00 ml	peppercorns — green, in brine
250.00 ml	beer
	eggs — yolks only, lightly whisked

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Method:

Preheat the oven to 200 °C (400 °F). Spray an ovenproof dish with non-stick spray.
Mix the cake flour and butter in a food processor until the butter is well blended. Add the cooled mashed potato and process until the mixture forms a ball around the blade of the food processor. Remove from the food processor and wrap in plastic wrap. Chill for about an hour.
Sauté; the leeks and apples in a little oil until tender. Add the bacon and stir-fry until done. Remove from the pan and set aside.
Season the cake flour with salt and pepper. and roll the chicken pieces in the mixture until well coated. Fry in oil until brown on the outside.
Return the leek mixture to the pan and add the green peppercorns and beer. Stir well. Reduce the heat and simmer until the sauce thickens slightly. Turn into the prepared oven dish.
Roll out the pastry until 5-7 mm thick. Brush the sides of the dish with water and line the oven dish with the dough. Trim the edges, cut out decorations from the remaining dough and arrange on top. Brush the dough with lightly whisked egg yolk and bake for 20 to 25 minutes or until the crust is done and golden brown.
Serve with a salad.