![]() Leave to stand for 10 minutes before slicing and serve with steamed new potatoes and green beans. Put the pie in the oven on the heated baking sheet and cook for 35-40 minutes until golden.Add to the pie top and brush with more beaten egg (see Make Ahead). Roll out any pastry trimmings and cut into shapes for extra decoration, using biscuit cutters if you like. Trim the lattice ends, then press to seal the edges and brush the lattice with beaten egg.Brush the edge of the pie with beaten egg, then top with the strips, interlacing them to create a lattice pattern ( see our how-to video).Roll out the remaining pastry to a 30cm x 24cm rectangle, then cut into 15 strips (2cm x 24cm).Line the pie dish with the pastry, then trim off any excess and reserve to decorate the pie. While the mixture is cooling, roll out two thirds of the pastry on a lightly floured surface to 3mm thick and large enough to line the base and sides of your pie dish.Season lightly with salt and pepper, then set aside to cool (see tips). ![]() Transfer to a greased 13x9x2 baking dish. When you have added all the stock and the mixture has thickened (about 4-5 minutes), stir in the cream and both mustards, followed by the chicken and ham. In large bowl, combine vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Stir in the flour, then gradually add the stock, whisking continuously to stop lumps forming. Add the butter, garlic and leeks and cook for 8-10 minutes until starting to soften.
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