A thing of wonder and beauty, a golden-crusted lattice pie is a show-stopping dish to bring to the dinner table. The filling is creamy and savoury – and cheap, too, as it uses leftover chicken. If you don’t have any leftover chicken, use skinless, boneless chicken thighs, instead, and increase the cooking time for the fillet by 15 mins. Fry all of the main ingredients, stir in the wine and place in a pie dish once the sauce has reduced. Next, test your artistic ability and make the lattice pastry top. Place over the filling and bake until golden brown.
- 1 knob butter
- 2 garlic cloves, peeled and roughly chopped
- ½ onion, sliced
- Pre-cooked or leftover chicken, shredded
- 10 brown mushrooms, rough chopped
- 300 ml double cream
- 1 glass white wine
- ½ tsp chilli powder
- Leaves from 1 bunch tarragon, chopped
- Salt and freshly ground black pepper
- 1 sheet puff pastry
- 1 egg, beaten
In a large frying pan, melt the butter and gently cook the garlic and onion until soft. Add the chilli powder, stir and cook for 1 min.
Add the chicken, mushrooms, cream and wine. Stir and cook for 10 mins until the sauce reduces and clings to the chicken and mushrooms. Add the tarragon.
Remove from the heat and transfer to a 24cm pie dish.
Make the lattice pastry top by rolling out the puff pastry sheet to approx. 0.5 cm thick, then using a sharp knife cut into approx. 12 x 1 cm strips. Carefully overlap and underlap the strips to form a lattice pattern.
Preheat the oven to 180°C/350°F/Gas Mark 4. Brush the pastry with beaten egg and and bake the pie for 20-25 mins, until the pastry is golden and crisp. Allow to cool for 5 mins before serving.
If you don’t have time to make the lattice top, just roll out the pastry to 0.5cm thick and trim to the size of your pie dish.