A great bake to try this national pie week (every first week of March in the UK). Huge thanks to Louise Wagstaffe for sharing this brilliant Puff Pastry Pie recipe with us.
• Baker: Louise Wagstaffe
• Prep time: 1 hour 30 minutes, chill time 2 hours to overnight
• Cook time: 55 minutes
• Serves: 4-6
• Flour used: Organic Strong White or Strong White Flour
Puff Pastry Method
- For the puff pastry, mix together the Cotswold Strong White Flour, salt, eggs, and water with your fingers until they are well combined into a dough.
- Place the dough on a floured surface and knead for a few minutes.
- Shape the dough into a ball, wrap in clingfilm and place into the fridge for 2 hours.
- While the dough is chilling, roll the butter out into a rectangle between two pieces of greaseproof paper. This is easier if you hit it with a rolling pin until it’s fairly flat.
- Roll it out until you get a 40cm by 20cm rectangle. Chill in the fridge for an hour.
- Roll the dough into a 60cm by 20cm rectangle. Now place the rolled-out butter over the bottom two thirds of the dough, then fold the unbuttered third of the dough over the top of the butter and then fold up the bottom third over the top. Cover the dough and chill in the fridge for another hour.
- Repeat step 6 four times further.
- Chill the pastry overnight if possible (or for a few hours if not, the longer the better). The colder the pastry the better. Your puff pastry is now ready to use. Roll out and use.
Chicken, Leek & Mustard Pie Filling Method
- Heat the butter in a medium pan and fry the chicken, and onion, together for 5 minutes. Add the stock leeks and crème fresh and simmer for 20 minutes or until the chicken. Dilute the cornflour with the water and add this to the chicken to thicken the sauce.
- Place the chicken filling in a shallow pie dish, cover with the pastry, glaze with the egg, and mark for a patterned effect.
- Cook at 190°C (375°F/gas mark 5) for 30-35 minute – or until the pastry is golden and filling is piping hot. Serve and enjoy!
