Since a long time I wanted to make this kind of pie. There is something tempting in a way you eat it and how does it taste and look like (or it might just be me and my imagination). I used the recipe of Gordon Ramsay for hot-water pastry and I made the filling basing on recipe from here. Whole thing was really tasty and I am looking forward to prepare another one but with a different filling. Enjoy!
Filling (for 4 small pies or 1 big):
600 g chicken breast
4 tsp oregano
salt and pepper
2 tbsp lemon juice
4 tbsp olive oil
Mix spices, lemon juice and oil. Soak the chicken in it and refrigerate for at least 30 minutes.
The rest of the ingredients:
50 g butter
4 tbsp oil
1-2 chopped fine onion
200-300 g mushrooms
lemon zest from one lemon
10 tsp full cream
4 tbsp chopped parsley
Melt 1/3rd of butter on a pan and add the oil. Fry the onion till translucent, add chopped mushrooms and fry for 3-4 minutes adding the rest of the butter. Add lemon zest and pieces of chicken. Fry till golden.
Put the filling into small forms or one big one lined with pastry, pour the full cream onto it and sprinkle with parsley.
Put the pastry lid on the pie, press the edges and using a sharp knife make two slits in the centers of pie(s) to allow the steam to escape.
Hot-water crust pastry:
250 g flour
1/2 tsp fine sea salt (I used the regular one)
1 large egg
50 g butter
50 g lard (I substituted it with butter)
85 ml water
Sift the flour and salt into a mixing bowl and make a well in the middle. Crack the egg into the well and sprinkle over some of the flour to cover, put the butter, lard and water in a small pan and heat gently. Once the butter and lard has melted, increase the heat and bring to the boil. Pour the boiling mixture round the edge of the bowl and quickly stir together using a butter knife. Knead the dough lightly until smooth (it will be quite soft at this stage), wrap in cling film and chill for at least one hour until the pastry is firm.
Cut out one third of the pastry for making pie lids, wrap it in cling film and chill. Roll the remaining pastry out on a floured surface to about 3-4 mm, cut out 14cm circles and 7cm lids (or simply line the big baking form with it-24 cm- and make one big lid from the remaining pastry).
Bake at 190°C for 15 minutes, brush with beaten egg and bake for another 25-30 minutes at 170°C.
Optionally you can substitute this pastry with puff French pastry.