Have you heard of the Harry Potter’s Chicken and Mushroom Pie, or even tried it before?
Ingredients for the pie crust:
2½ cups cake flour.
1 tsp salt.
8 tbsp. chilled margarine, cut into cubes.
8 tbsp. Holsum ( shortening).
Roughly ¼ cup cold water.
Place the cake flour, margarine and, Holsum into your food processor and pulse until it resembles crumbs.
Pour the mixture into the bowl.
Add the water and using your hands, bring the mixture together.
Knead until nice and smooth, if there are lumps of margarine or shortening it is okay as long as they are small lumps.
Divide the dough into two halves.
Cling wrap and pop into the fridge to chill for 2 hours.
Ingredients for the filling:
1 onion, finely chopped.
400g mushrooms, sliced.
2 tbsp. cake flour.
1¼ cup chicken broth.
800 g chicken fillet, cubed.
¼ tsp thyme.
Salt and pepper to season.
1 egg, whisked with 1 tsp tap water, for brushing the top of the pastry.
Method for the filling:
In a pot, heat some oil.
Add the onions and mushrooms, saute until the onions are transparent.
Add the cake flour and give it a good mix.
Add the chicken broth and stir.
Allow to mixture to cook till it starts to thicken.
Add the chicken, thyme, and seasoning.
Allow the mixture to come to the boil again, then remove from the heat and set aside to allow to cool till it reaches room temperature.
How to assemble the pie.
Take one parcel of the pastry out and roll it out ono a floured surface.
Spray your pie dish with cook and spray and then carefully place the pastry into the bottom of your pie dish.
Spoon the filling into your pie dish.
Roll out the second parcel of pastry and place it over the top of the filling.
Make sure to seal the edges of the pastry and the create a steam vent in the top of the pastry.
Brush with the egg wash.
Pop into a preheated oven and bake at 180 degrees for 20 minutes or until the top of the pie is golden brown.
Prepared, tried and tested Bobby Swanson