- 225g Plain flour
- ¼ tsp Salt
- 85g Trex, at room temperature
- 3-4 tbsp Chilled water
- 2 Carrots, chopped
- 1 Medium onion, chopped
- 1 Large courgette, sliced
- 100g Broccoli, broken into small florets
- 1 Chicken or vegetable stock cube, dissolved in 450ml (3⁄4 pint) hot water
- 400g Skinless cooked chicken, chopped
- 2 tbsp Fresh parsley, chopped
- 3 tbsp Corn flour, blended with 5 tbsp cold water
- Salt and freshly ground black pepper
- 1 Large egg, beaten with 1 tbsp cold water
- Sift the flour and salt into a large mixing bowl. Add the Trex, rubbing it in with your fingertips until the mixture looks like fine breadcrumbs. Add the chilled water and mix it in with a round-bladed knife until the pastry clings together. Use your hand to form the dough into a ball. Wrap in cling film and chill for 10 minutes.
- Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Choose a 1.5 litre (2½ pint) deep pie dish.
- Sprinkle a little flour over your worktop, then roll out the pastry with a rolling pin dusted with flour. Use short, even strokes, turning the pastry a little after each roll. Roll it out so that it is about 5cm (2 in) bigger than the top of the pie dish. Place the upturned dish onto the pastry and cut around it to form the lid. Cut 2-3 short slashes in the centre of the lid to allow air to escape. Next, cut a strip from the remaining pastry about 1cm (½ in) wide and long enough to top the rim of the pie dish. Chill in the refrigerator whilst you make the filling.
- Cook the carrots and onion in boiling water for 10 minutes. Add the courgette and broccoli and cook for 5 minutes more. Drain thoroughly.
- Put the stock into a saucepan with the chicken and parsley. Stir in the blended cornflour and heat, stirring gently, until thickened. Season, then add the vegetables. Transfer to the pie dish.
- Moisten the pie dish rim. Press the strip of pastry into place, joining it without overlapping. Dampen the strip. Lift the pastry lid into position. Press the edges together well, crimping them with your fingers.
- Cut out leaf shapes from the remaining pastry. Brush the top of the pie with the beaten egg glaze, place the leaves on top, then glaze them too. Bake for 35-40 minutes, until the pastry is a rich golden brown.
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