Ingredients
For the homemade pastry
- 350g organic plain flour
- 100g wholemeal spelt flour
- 1 tsp fine salt
- 225g cold unsalted butter, cut into small cubes
- 1 organic egg yolk
- 5–7 tbsp ice-cold filtered water
- 1 organic egg, beaten, for glazing
For the filling
- 450g organic free-range chicken thighs, diced into 2cm pieces
- 1 tbsp avocado oil
- 150g garden peas (fresh or frozen)
- 100g crème fraîche
- 1 tbsp Dijon mustard
- 2 tbsp finely chopped fresh tarragon
- Finely grated zest of 1 unwaxed lemon
- 1 tsp fresh thyme leaves
- 1 tbsp chopped flat-leaf parsley
- Salt and black pepper
Method
- Make the pastry. Place the plain flour, wholemeal spelt flour and sea salt into a large mixing bowl. Add the cold butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the egg yolk, then gradually add the iced water, mixing gently until the dough just comes together. Turn onto a lightly floured surface and gently shape into a disc without overworking it. Wrap in baking paper or beeswax wrap and chill in the fridge for at least 45 minutes.
- Prepare the filling. Heat the avocado oil in a large frying pan. Season the chicken with salt and pepper, then cook for 5–6 minutes, stirring occasionally, until lightly golden but not completely cooked through. Add the peas and cook for another minute. Remove from the heat and allow to cool for 10 minutes before stirring through the crème fraîche, Dijon mustard, chopped tarragon, thyme, parsley and lemon zest.
- Allow the filling to cool completely before assembling the pie. Preheat the oven to 180°C fan (200°C conventional).
- Lightly butter and line a 900g loaf tin with baking parchment. Roll out two-thirds of the chilled pastry to approximately 3–4mm thick. Carefully line the loaf tin, gently pressing the pastry into the corners while leaving a slight overhang.
- Spoon in the cooled chicken filling, pressing it down lightly to remove any air pockets. Roll out the remaining pastry to form the lid and lay it over the filling. Trim any excess pastry, then press and crimp the edges firmly to seal. Cut a small steam hole in the centre of the lid. Brush generously with beaten egg for a glossy finish.
- Bake for 55–65 minutes, until the pastry is deeply golden and crisp. If the top begins to colour too quickly, loosely cover with foil for the final 15–20 minutes. The pie is ready when the pastry is crisp and the filling is piping hot.
- Leave the pie to cool in the tin for 20 minutes, then carefully lift it out onto a wire rack. For the neatest slices and the best picnic texture, allow it to cool completely before refrigerating for a few hours or overnight.
