This week, Roy decided he wanted to share one of his favourite pies with his online friends. His Aunty Beryl makes the most delicious Chicken Lorraine Pie with a cheesy crust, a creamy filling and a crunchy crumble on the top. The question was, would she share the recipe with him? Luckily, his Aunty Beryl was not only happy to let Roy in on the secret of her pie, she was also happy for him to share the secret with all his friends. So this week, Roy Creates Aunty Beryl's Chicken Lorraine Pie.
You Will Need:
For the crust and crumble:
- 1 and a 1/2 cups of plain flour
- 1 cup of shredded tasty cheese
- 1 teaspoon of salt
- 1 teaspoon of paprika. Roy likes his crust spicy so he uses hot paprika but you can use sweet or smoky if you prefer.
- 125 grams of softened margarine
For the filling:
- 2 cups of cooked chicken, chopped up (Roy usually uses whatever is left over from a big roast chicken, but otherwise, the equivalent of about 2 cooked chicken breasts)
- 4 rashers of eye bacon or 2 of streaky bacon, chopped. You can use ham if you want instead.
- An onion
- Olive oil for frying off (Roy uses about a teaspoon)
- 3 eggs
- 1/2 a cup of shredded tasty cheese
- 1 cup of sour cream, milk or plain yogurt. Roy likes to use thick Greek Yogurt
- 2 tablespoons of mayonnaise (Roy has been known to use aoili which also works fine)
Note: you can use other things in the filling if you like. Roy has added spinach, used turkey instead of chicken - the sky's the limit!
Method:
- Turn on the oven to 180 degrees celcius and grease a large pie dish (Roy uses cooking spray)
- First, you will need to make the crust. Put all the crust ingredients into a bowl and using your fingertips, a knife or (if you have one) a pastry cutter rub them together. You want to have a soft, crumbly mix.
- Keep a generous 3/4 of a cup of the crust mix aside in a bowl (this will be the crumble for the top of the pie) and then press the remaining crust mix into the bottom and onto the sides of your pie dish.
- Chop up the onion and, in a little olive oil, fry the onion and bacon until the onion is transparent and the bacon is cooked.
- Mix the onion, bacon and chicken together and pour into the crust. You don't want to press the chicken mix down, because when you pour the creamy mix over, you want it to seep down through the chicken.
- In a mixing bowl, lightly beat the eggs (you just want to break the yolks up). Add the yogurt, cheese and mayonnaise and mix thoroughly, then pour over the chicken in the crust.
- Sprinkle the remaining crust mix over the top of the pie.
- Put the pie in the oven and bake for about 50 minutes.
- Let the pie sit for about 10 minutes to set before cutting it. This pie is delicious hot, or cold.