English leek, mushroom and chicken pie

Ingredients for 4 servings:

• 200 g flour
• 1 pinch of salt
• 75 g butter
• 60 ml water, cold, approx.
• 300 g turkey or chicken
• 200 g mushrooms
• 1 stalk(s) leek
• 1 small can of carrots and peas
• 2 shallots
• 1 clove(s) garlic
• 50 g butter
• 2 tbsp flour
• 200 ml chicken broth
• 300 ml milk
• nutmeg
• salt and pepper
• 1 bunch of parsley
• 1 egg(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes

This typical pie is reminiscent of lovely evenings in cozy English pubs and is therefore best enjoyed with a beer or cider. For the pastry, mix the flour and salt in a large bowl. Add the (not softened) butter in pieces. Using your hands, mash the butter with the flour until the mixture consists of small crumbs. Add the water a little at a time and knead until the dough binds sufficiently. Wrap in cling film and let rest in the refrigerator for 10-15 minutes. Preheat the oven to 200°C. For the filling, finely chop the shallots and garlic. Don’t chop the mushrooms too finely, and slice the leeks about 1 cm thick. Cut the meat into bite-sized pieces and fry them in a pan in oil on their own until lightly browned on all sides. Now add the mushrooms and leeks and cook until everything is lightly browned and the leeks have broken down. Pour into a casserole dish (preferably a pie dish) and fry the garlic and shallots in a little oil for 3-4 minutes. Transfer to the dish and let cool slightly. Prepare the chicken stock and stir in the milk. Season with nutmeg, salt, and pepper. Melt the butter in another pan over medium heat. Gradually add the flour, stirring constantly until a thick paste forms. Slowly add the stock and milk mixture, stirring continuously with a whisk. Cook over medium heat for about 5 minutes. Chop the parsley and add to the roux. Finally, stir in the carrots and peas. Transfer to the casserole dish and mix everything together. Roll out the pastry to the size of the dish. Place it on top of the vegetable and meat mixture and press down the sides. Beat the egg and brush the pastry lid with it. Cut three slits in the pastry to allow steam to escape. Bake in the oven for 20-25 minutes, until the dough is golden brown. If necessary, touch up the cuts again if they’re sticky. Serve in the dish. Serve with homemade oven-baked chips, mushy peas, or a side of onion-based vegetables.