Hairy Bakers - Chicken and wild mushroom pie

Method

1. Put the flour, baking powder and salt into a food processor, then add the unsalted butter and the egg yolk to form crumbs. Gradually add the water a tablespoonful at a time until a ball of pastry miraculously appears. Wrap the pastry in cling film and place in the fridge to chill for an hour. Meanwhile make the filling.
2. For the filling; chunk the chicken and brown off in 2tbsp of olive oil. Add the wine, water, tarragon and thyme, season well and poach for about 15 - 20 mins or until the liquid is reduced and the chicken is cooked through. In a separate frying pan add the remaining olive oil and coarsely chopped mushrooms, season and sauté for 5 mins.
3. Put the cooked chicken in a bowl along with 2tbsp of their cooking liquor, add the mushrooms then stir in the sour cream, this is the filling. Now set aside to cool.
4. Heat oven to 200C/Fan 180C/gas 6. Butter and flour your pie tin. Take two thirds of the pastry and roll out. Use to line your tin. Prick with a fork, cover with baking parchment and fill the pastry case with baking beads or beans. Bake blind for about 10 - 15 mins.
5. Remove from the oven and take out the parchment and beads, leave to cool. If the base is still a bit soggy return the naked pastry case to the oven for a couple of minutes to dry out.

By Anna Penniceard