Victorian Chicken Pie
|Butter||2 Ounce (50 Gram)|
|Mushrooms||2 Ounce, sliced (50 Gram)|
|Green pepper||1 , cored, seeded and sliced|
|Plain flour||2 Ounce (50 Gram)|
|Soured cream||5 Fluid Ounce (142 Milliliter)|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Chili powder||1⁄2 Teaspoon|
|Cooked chicken||2 Pound, cubed (1 Kilogram)|
|Frozen puff pastry||7 1⁄2 Ounce, thawed (1 Packet, 215 Gram)|
|Beaten egg||1⁄2 Cup (8 tbs) (To Glaze)|
Melt the butter in a saucepan, add the mushrooms and green pepper and fry gently until soft.
Stir in the flour, then gradually add the soured cream, stock, sherry and chilli powder, stirring constantly.
Bring to the boil, stirring, then fold in the chicken.
Season to taste with salt and pepper and transfer to a 1.5 litre (2 1/2 pint) pie dish.
Roll out the pastry thinly to 5 cm (2 inches) larger than the dish.
Cut off a narrow strip all round and use to cover the dampened rim of the dish; brush with water.
Cover the dish with the lid, sealing the edges well.
Trim and flute the edges, make a hole in the centre and decorate with leaves cut from trimmings.
Brush with beaten egg and bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 25 to 30 minutes, until golden brown.