A hearty, old-fashioned pie always warms my heart. This one is brimming with tradition, just the way mum used to make it. Chicken is rich in zinc and protein, which when minced, not only feels light, it also titillates jaded palettes.
Preparation time: about 30 minutes
Cooking Time: about 1 hour
butter, for greasing
2 medium onions, roughly chopped
1 garlic clove, peeled
500g (1lb 2oz) cooked chicken meat, breast and legs
juice of 1 lemon
a few leaves of fresh sage or a few sprigs of parsley
ground black pepper
375g (13oz) shortcrust pastry, thawed if frozen
1 egg, beaten
- Preheat the oven to 200°C (180°C fan oven) gas 6.
- Grease a 25.5cm (10in) pie dish.
- Put the onions, garlic, chicken, lemon juice, fresh herbs and pepper into a food processor or mincer and mince until you have a mixture that resembles chunky sausage meat.
- Roll out half the pastry and line the pie dish.
- Put in the chicken mixture and spread it level.
- Roll out the remaining pastry and put it on top.
- Squeeze the edges together.
- Cut a couple of slits in the middle of the pie to allow steam to escape while it’s cooking.
- Brush the pie with the egg, and bake for 50 minutes–1 hour until the pastry is golden brown.
If you make your own pastry you could use half white and half wholemeal flour.