I know some people are afraid of making pastry and sleb chefs are forever saying there is no shame in buying frozen pastry, but since i discovered a few pastry making tips and combined them in my own process, to BUY pastry is now far more hassle, more expensive and not nearly as tasty as making my own. The pastry on this pie costs less than 50c and the contents of the pie are left overs from Sunday dinner. It takes me about 20 minutes to put together for a Monday dinner.
As usual I make twice this quantity and freeze half for another pie or quiche. Saves on the washing up!( The two leftover egg whites get kept to be made into meringues for a quick dessert with greek yoghurt and squished berries.)
Shortcrust Pastry in the food processor.
125g plain flour
60g cold butter cubed
1 egg yolk
pinch of salt
1-2 tablespoons of cold water.
Put flour and cubed butter in food processor, buzz for 30 secs until it looks like coarse breadcrumbs, add egg and pulse a couple of times, add water one spoon at a time and pulse until the mixture is starting to form one big lump. Tip onto cling film, flatten into a circle, wrap and put in fridge for 20 mins.
When rolling out, i always roll between 2 pieces of cling film. It makes it really easy to handle and lift into place, and make very little mess on the countertop (no need for flouring surfaces which only adds too much flour into the pastry) As long as the oven is hot enough, (180) this pastry is perfect every time.
On a Sunday when we are having a roast chicken, I like to make a large amount of gravy so i always have a lot left over, the same with any steamed veg, carrots/brocolli. The carcass of the chicken is picked clean on Monday and all I have to do is fry off a little onion and garlic in a saucpan then make a bit of white sauce(in the same pan), throw in the leftover gravy, veg and chicken and top with easy pastry!
Home Made Easy Thrifty Chicken Pie. Ta - Dah! linking to Lakota