4 Chicken Supreme Pies

Steps

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1. 1
   Heat oil and butter in a medium saucepan until hot and sizzling. Add finely diced shallots and fry until soft and translucent.
   ≈0:52
2. 2
   Add finely chopped garlic, stir, and fry for a further minute.
   ≈1:24
3. 3
   Add chicken stock (which can be heated in a microwave first to save time) and bring to a simmer.
   ≈1:39
4. 4
   Add white wine for acidity and flavour (or substitute with equal amount of stock or water), then add chicken pieces.
   ≈1:52
5. 5
   Add double or heavy cream, mix in, and bring back to a simmer.
   ≈2:22
6. 6
   Season with salt and black pepper to taste. Mix cornflour with cold water to form a paste and add to thicken the filling quickly.
   ≈2:30
7. 7
   Stir in chopped flat leaf parsley. Once the filling returns to a simmer, turn off the heat, cover the pan, and allow to cool completely. To speed up cooling, float the pan in a sink of cold water for about 15 to 20 minutes.
   ≈3:14
8. 8
   Prepare hot water crust pastry: heat measured water on medium heat and add butter and lard (or solid vegetable fat) until completely melted.
   ≈3:42
9. 9
   Add salt to the flour and mix, forming a well in the centre. Pour the hot liquid into the flour and carefully fold the flour into the liquid using a bowl scraper, ensuring no dry spots remain.
   ≈4:10
10. 10
    Tip the pastry onto the work surface and gently knead by hand for a few seconds to ensure no dry flour remains. Form into a log shape; you should have approximately 950g of pastry.
    ≈4:54
11. 11
    Using a bench scraper, divide the pastry into two pieces: 550g for the pie bases and 400g for the lids. Flatten both pieces, wrap in cling film, and refrigerate for at least 30 minutes.
    ≈5:15
12. 12
    Remove pastry from the fridge. Divide each piece into four equal portions, form into balls, then flatten into discs. Do the same for the pastry intended for lids. This reduces waste and handling.
    ≈6:08
13. 13
    Preheat the oven to 160°C (320°F or gas mark 3). Prepare egg wash: crack a medium egg into a container, add a dash of milk, and whisk thoroughly until loose and runny, or use milk as a substitute.
    ≈8:29
14. 14
    On a lightly floured work surface, roll out the pastry for the pie bases to 3mm (1/8 inch) thickness using an adjustable rolling pin or spacer, turning 90 degrees regularly to keep it round. Aim for approximately 17cm (6.5 inch) diameter, or use a 17cm cutter if using 5-inch pie tins.
    ≈6:56
15. 15
    Roll out the pastry for the lids in the same way, this time using a 13cm (5 inch) cutter. Return all the pastry pieces to the fridge for 5 minutes.
    ≈7:49
16. 16
    Grease four 5-inch pie tins with lard or solid vegetable fat. Remove the pastry bases from the fridge and gently fit each into a greased tin, working it down carefully into the sides and corners. Use a spare piece of pastry to help press it into the corners.
    ≈9:12
17. 17
    Flatten the excess pastry onto the rim of the tin, then prick a few holes in the base with a fork (this is called docking) to prevent the pastry from bubbling up during baking.
    ≈9:21
18. 18
    Spoon the cooled filling into each pastry base, filling it to the level of or just below the top of the tin. Tidy up the surface.
    ≈9:54
19. 19
    Brush egg wash around the lip of the pastry base, being careful not to get any between the pastry and the tin. Line up and gently press the lid down around the rim.
    ≈10:09
20. 20
    Crimp all around the edge of the pie using your fingers and thumbs, ensuring a good seal. Trim off any excess pastry hanging over the edge. Crimp around the edge again to tidy up the pie and ensure a proper seal.
    ≈10:24
21. 21
    Cut two or three vent slits in the centre of the pastry lid. Brush egg wash all over the top of the pie, again being careful not to get any between the pastry and the tin. The pie is now ready to bake.
    ≈10:52
22. 22
    Place the pies in the preheated oven set to 160°C and bake for 50 minutes until golden brown. If they are still light in colour, give them a few more minutes. Once baked, transfer to a wire rack but leave in the tins for about 10 minutes before turning out.
    ≈11:29