Discover the secrets to a great chicken pie. Bake the whole thing To make the pastry, tip the flour into a food processor with the sage and 1 tsp salt. It’s still pie time, and life is too short to make puff pastry. But if you missed it, don’t fear – it’s being repeated tonight on … Make the filling the night before then This chicken and mushroom pie made with double cream, white wine and thyme is great on cold nights, but a family favourite all year long. Mary Berry Cooks The Perfect by Mary Berry (Dorling Kindersley, £25) 3. To assemble the pies, season the chicken, ham hock and mushroom fillings and combine them in individual pie dishes. Make a central air hole. Mary Berry's Complete Cookbook is published by DK, £30.00. Putting on a super spread this season is easy with recipes from Mary Berry’s latest cookbook This traditional chicken, leek and mushroom pie is a Spoon the mixture into a 2.4ltr ovenproof pie dish and set aside to cool. This chicken and mushroom pie recipe takes around 1hr and 15 mins to prepare and cook and serves 4 people. Creamy chicken and mushroom pie is an easy recipe that combines leftover chicken with a flavorful gravy and flaky shortcrust pastry. Mary Berry and Joe Lycett served up a tasty winter-warmer chicken and mushroom pie with a suet crust for the festive season on Mary Berry’s Christmas Party. Pictured, a traditional chicken, leek and mushroom pie… Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Mary Berry’s Christmas Party aired on BBC One, Monday 17 December at 8.30pm. Mary Berry's Onion, Artichoke and Sage Open Tart This easy onion, artichoke and sage tart recipe from Mary Berry's brand new book Simple Comforts combines buttery puff pastry with a tasty cheese and vegetable filling. The jokes write themselves, people. This Chicken and Leek Pie is a variation on Basic Chicken Casserole. The suet crust makes for a tasty alternative to shortcrust pastry and is light and fluffy as well as being golden brown and crisp on top. Poach the chicken in stock, add the vegetables and then pop in a pie dish and top with ready-made pastry. Cover the pie dishes with the pastry Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. A delicious pie that has a suet dumpling crust and that is made from Sunday lunch leftovers, or nay leftovers you have to hand. Whip up this hearty chicken, bacon and mushroom plate pie, complete with homemade shortcrust pastry, for a comforting family meal. Place the lid over the steak. Divide the pastry into 100g balls and roll them out into 15cm circles. Method For the pastry, pulse the flour, baking powder, salt, … Chicken pie is proper comfort food for a family dinner. Top the tin with the pastry and crimp the edges. Chicken, leek and ham pie with suet pastry crust Serves 6 Ingredients Pastry lid 200g self-raising flour 100g suet Pinch salt 150ml water Pie filling 750g chicken (Cut into 1inch cubes) 250g ham (Cut into 1cm cubes) 150g leeks Mary Berry's festive innuendo was out of control in her latest Christmas special. This fabulous comfort food is sure to be the star of your next dinner. Cut some strips, about 1cm wider than the rim of the dish, from around the edge. If you want to cook the pies Brush the edges of the pie dish with egg wash then pop the pastry on top of the meat mixture. Find out more on DK.com. Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Add the butter and suet, and whizz to fine crumbs. A quick easy and delicious chicken and bacon pie with either short crust or puff pastry. Try a classic steak & ale pie or a new twist. You might also like: Mary Berry's chicken with pesto, Taleggio, and roasted tomatoes Marco Pierre White's simple fish pie Mary Berry's A much easier, vegetarian take on a vol-au-vent, this recipe for wild mushroom galettes from Mary Berry's BBC show, Classic, makes a great starter or light lunch. Whilst the filling is cooling, roll out the pastry to 5 mm thick and so as it is at least 3 cm wider and longer than the pie tin. Suet puddings need to make a revival as they have been shamefully neglected and they really are the ultimate in comfort food. Roll the pastry out to 4mm thick. Spoon everything into the pie dish around a pie bird or funnel. If you have any gravy left over, reheat until bubbling, pour it into a jug, and serve alongside the pie. We have lots of recipes whether you like puff pastry, potato-topped or a light filo-wrapped version. Glaze it with the remaining egg, beaten with the milk. This hearty chicken and mushroom pie uses wild mushrooms for a special twist. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Although it takes a long time to cook there's little effort involved. To make a savoury or sweet suet pudding to serve 6, first sift 12 oz (350 g) of self-raising flour and salt into a large mixing bowl. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Mary Berry and Joe Lycett served up a tasty winter-warmer chicken and mushroom pie with a suet crust for the festive season on Mary Berry’s Christmas Party. A traditional steak and ale pie with suet pastry. This But guests have to make sure they leave room for a chicken-and-mushroom suet pie or … Brush the pie lid with a little beaten egg and then make a small hole in the centre of the pie lid. Perfect frugal family food that doesn't cost and arm and a leg! Roll out the puff pastry on a well-floured surface until about 5mm thick and at least 5cm larger than your pie dish. This mouth-watering pie serves 4-6 people and takes only 1hr and 25 mins to make. Putting on a super spread this season is easy with recipes from Mary Berry's latest cookbook. There’s something about a shortcrust pastry sealing in warm, tasty goodness that has us coming back for seconds, thirds and… maybe just give us the whole pie, actually! Bake the pie for 30-35 minutes or until the pastry is risen and golden brown. Pat or roll the pastry to make a thick lid or, if simpler, into 6 patties. Ingredients For the pastry 550g/1lb 4oz lard, plus extra for greasing 1.15kg/3lb 5oz plain flour, plus extra for dusting 1½ tsp salt 300ml/½ pint water For the filling 300ml/½ pint sunflower oil 4kg/9lb chicken thighs, boned and skin removed, flesh cut into pieces The perfect comforting family meal for winter, our beef pies are loaded with rich gravy and flaky pastry. A rich and favourful take on the classic chicken and leek pie. 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