Made for You: Spring by Sophie Hansen

Author:Sophie Hansen
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2020-04-02T00:00:00+00:00

PART 4:

BRINGING IT ALL TOGETHER

1 egg

1 Tbsp single (pure) cream

Preheat the oven to 200°C (400°F). Make an egg wash by whisking the egg and cream together.

Roll out the pastry on a lightly floured work surface to a large round, about 3 mm (1/8 inch) thick. Trim the excess pastry, leaving enough to hang over the side of the pie tin, then gently drape the pastry over your rolling pin and unroll it into a pie tin – mine is 22 cm (8½ inches) wide and 4 cm (1½ inches) deep. Press the pastry into the side of the tin, then run the rolling pin over the top to create a clean edge. Roll the excess pastry into a ball and roll it out to a round slightly larger than the top of your pie tin. Cut a small hole in the middle of the pastry (to let steam escape while cooking).

Spoon the chicken filling into the pie tin, brush the pastry edges with a little egg wash and gently press the pastry lid on top. Pop the pie in the fridge for 5 minutes while you do one last (optional) step. Roll out any pastry remains and use some little cutters or a small sharp knife to cut small triangles or whatever pastry shapes you like. Use these shapes to decorate the edge of your pie and cover up any rough bits.

Brush the pastry top with egg wash. Finally, place the pie in the oven and bake for 35–40 minutes or until the pastry is golden brown. Well done, you!

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