S1E5 Signature: Savoury Pie
Goodbye puddings, hello pastry! I am very excited for this week because it means that we get PIE.
The signature challenge this week is a savoury pie which means that I've got dinner sorted. Last week I baked so many new things and I was learning new skills with every bake, so I decided to give myself a break and make something that I know and love. For this challenge, I decided to make a variation on a chicken pot pie with chicken, leeks and mushrooms.
I had two and a half hours to complete this challenge and Evie was already hungry, so let's just get on with it.
I started by making my pastry so that it would have as much chilling time as possible. I measured out my flour and salt and then used two knives to cut in the butter and shortening.
I then added ice water gradually just until it came together.
I then transferred the dough to my work surface, divided it in half and formed two discs. I placed the discs in a bag and moved them to the fridge.
I then moved on to my filling! I started by measuring out my peas and chopping my carrots, celery and chicken. I threw them all into a pot, covered them with water and set them on the stove to boil.
I then chopped up the rest of my vegetables and tossed the leek and onion into a pan with some margarine.
I let the leeks and onions sautée until soft and then added flour, salt, pepper and celery seed. I then slowly added oat milk and chicken broth until the vegetables were coated in a smooth, thick gravy. I added the mushrooms and let the mixture simmer.
I drained the chicken, carrots, celery and peas and added them to the gravy mixture.
I took a break at this point because the filling was done and I wanted to give the pastry as much chilling time as I could.
With one hour left, I took the pastry out of the fridge, rolled it out and lined my pie dish.
Then I spooned the filling into the crust, rolled the top crust onto the pie and crimped the edges.
And now it was time for decoration!
Time to go in the oven!
I let it bake right up until the end of my time to minimize any chance of a soggy bottom.
Time: 2 hours, 30 minutes
The pie looked great coming out of the oven. The crust puffed up beautifully and it smelled amazing.
Time to taste it!
The crust crunched as I cut through it and the slice held together beautifully.
It tasted as good as it looked! Evie and I were both so happy with how this pie turned out. It was delicious, well balanced and warming. We can't wait to have it for leftovers!
Recipes used:
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