The one about the first pie

The one about the first pie

OK, so I need to do a pie update.

The first pie night took place in the first week of January and was. therefore, Christmas leftovers pie!

The filling ingredients were, well, what was left over (turkey & ham) in a white sauce:

For the filling:

• 75g butter
• 1 onion, chopped
• 2 garlic cloves. crushed
• 50g plain flour
• 200ml milk
• 250ml chicken stock
• 2-3tbsp white wine
• 150ml double cream

1.  Melt 25g of the butter in a pan, and fry the onion until soft.  Add the garlic and cook for a further minute.  Tip everything into a bowl and return the pan to the heat.
2. Melt the remaining butter and stir in the flour.  Cook for 30 seconds, stirring constantly.
3. Add the milk a little at a time, stirring after each addition.  Gradually add the stock and wine.  Bring the pan to a gentle simmer and cook for 3 minutes.
4. Stir in the cream and season to taste then leave to cool.

For the pastry:

• 200g plain flour
• Pinch of salt
• 200g left over mashed potato
• 100g cold butter, cubed
• 25g lard, cubed
• 1 egg yolk

1. Sift the flour into a bowl and add the salt.  Rub in the butter and lard until the mix resenbles breadcrumbs.
2. Mix in the mashed potato.  Quickly mix in the egg yolk until the mixture starts to xome together.
3. Knead briefly on a floured board then chill for at least 20 mins.

Assemble your pie filling by mixing the leftover meat with the oniuon mix and the white sauce.  Top with a lid made of the potato pastry, rolled out to about the thickness of a £1 coin.  Brush the top with milk or beaten egg and then bake for 35-40 mins at 200°C/Fan 180°C?gas 6.