Express makes pancakes using Mary Berry’s recipe
Mary Berry has shared a plethora of recipes throughout her career, including both sweet and savoury.
Sharing her chicken and bacon pie from Mary Berry’s Foolproof Cooking show with BBC Good Food, this delicious pie is ready in under two hours.
The recipe states: “This chicken and bacon pie would make a wonderful centrepiece for a family meal.
“My granddaughters Abby and Grace helped me to make it for the TV programme.”
The pie also serves six people when serving it in a wide-based ovenproof dish, around 25cm in diameter.
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Ingredients:
Six skinless chicken legs
Four celery sticks, diced
Four bay leaves, roughly slices
200ml dry white wine
300ml chicken stock
250g smoked back bacon, cut into small pieces
One large onion, roughly chopped
50g butter
60g plain flour
Two tbsp full-fat crème fraîche
One tbsp grainy mustard
Two x 375g ready-rolled, all-butter puff pastry
One egg, beaten
Salt and pepper
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Method:
1. Start by preheating the oven to 160C/140C Fan and then put the chicken legs, celery and bay leaves into a large saucepan, pour over the wine and stock before seasoning with salt and pepper.
2. Bring to a boil on medium-high heat, cover with a lid and transfer to the oven for 30 to 40 minutes, or until the chicken legs are cooked and tender.
3. Once cool, remove the meat from the chicken bones. Mary recommended reserving the bones to use for a stock. Break the meat into small pieces before transferring it to a bowl. Strain the stock, reserving the celery and discarding the bay leaves. Measure the liquid, making sure you have 750ml.
4. Heat a large frying pan and fry the bacon pieces on a medium-high heat for three minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle the flour in to form a roux. Pour the reserved liquid into the roux a little at a time, whisking while you add, until it has reached a smooth consistency.
5. Add some salt and pepper, the reserved celery, crème fraîche and mustard before adding the chicken pieces in. Spoon the filling into a dish and leave to cool, then put in the fridge for 30 minutes.
6. Meanwhile, roll out each of the pastry sheets to around three millimetres thick. Cut each piece into long, thick ribbons, making sure there is enough to cover the entire top of the pie.
7. Weave the ribbons together on a piece of baking paper and then chill in the fridge for 15 minutes to firm up before brushing the edges with a beaten egg. Mary then advised to carefully slide the pastry lattice onto the chilled filling, trimming any excess.
8. Instead the oven temperature to 200C/180C Fan and bake until 30 minutes, checking the chicken is bubbling.
The recipe tips said: “If chilled and covered, this dish can be made up to two days ahead. If kept in a freezer-proof container, this pie freezes well uncooked.”
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