Ingredients
For the pastry:
100 g butter
200 g plain flour
Water
For the filling:
Knob of butter
25 g plain flour
1 large onion, finely chopped
300 ml stock
150 g stilton
500 g chicken breast or thighs
6 small mushrooms, sliced
1 courgette, chopped
4 small carrots, sliced
Method
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To make the pastry, rub the flour and butter together.
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Add water until the pastry forms a ball.
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Leave the pastry to stand for 30 minutes in the fridge.
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To make the filling, first melt the knob of butter in a saucepan.
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Add the chopped onion and fry gently for 5 minutes.
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Stir in the flour.
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Add the stock, a little at a time, to form a smooth sauce.
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Bring the sauce to the boil, then add the stilton and stir until melted.
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In a separate pan, fry the chicken until the surface is cooked.
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Add the chopped mushrooms, courgette and carrots and fry for a further 5-10 minutes, until the vegetables are soft.
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Add the stilton sauce and bring the mixture to the boil.
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Meanwhile, divide the pastry in half. Roll out the first half and line the base of a large pie dish.
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Add the filling to the pie dish, then roll out the remaining pastry and place it on top of the pie, pressing the edges together.
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Bake the pie for 30-40 minutes in a moderate oven (150oC/300oF/Gas Mark 2), until the pastry is brown and crusty.