Chicken & Mushroom Pie
If you asked me to choose my favourite dish my response would be, Pie any pie. This comes from my mum who used to make the most amazing mince tart, which was my all time favourite.
I’ve always made fantastic shortcrust pastry, a skill I learnt from my mum. To me, no other shortcrust pastry will ever come close the one mum used to make. She used always have something on the go when I was a kid. I loved her apple tart the best, those sweet stewed apples encased in the lightest shortcrust pastry you have ever tasted.
The primary school playground backed onto our back garden, so my brothers and I used run to the top of the playground as soon as the lunch bell rang. We had no back gate at the time so it was over the small lane and then over the ditch and into our dad’s vegetable garden. Mum used have our main meal of the day ready, always home cooked and always something very tasty.
We never knew what she was going to have ready each day. We all had our favourites and each hoped that was the day she made theirs. Mine was her mince tart, not a pie, an actual tart on a plate just like her apple tart only this time filled with her amazing savoury mince. During the winter she would always serve it with mash, another favourite of mine or in the summer months when dad’s potatoes were ready, she would serve it with new potatoes boiled in their skins with real butter melting into them. Then to finish this masterpiece off she would always hold some savoury mince back on the pan and pour it over the pie and of course the mash.
The filling recipe for this chicken and mushroom pie is entirely my own and it is delicious. The pastry on the other hand is my mum’s recipe, the very same she used to make all those years ago when a very excited little boy danced around her kitchen with delight knowing she had one of her amazing mince tarts in the oven made just for me.
To make a mince tart like mum’s follow the recipe for the pastry below the go to my savoury mince recipe here. When made, butter an oven proof plate then roll the pastry to cover the base, fill with savoury mince then roll the top. Brush the bottom edge with beaten egg, cold water or milk then place the rolled pastry on top and press down on the sides with a fork to form a bond between the two layers of pastry. Bake 180c GM4 for 35 minutes. To get a golden brown topping brush with the beaten egg again halfway through cooking