Chicken and Mustard Pie RecipeOrigin: New Zealand Period: Modern |
Ingredients
1 large (1.5 kg) chicken 
Chicken and Mustard Pie Preparation:Method:Add the chicken to a large pot, cover with water and simmer with the parsley stalks, carrot and onion for 1 hour, or until cooked. Take off the heat and allow to cool. When cold enough to handle remove the flesh from the chicken and discard the skin and bones. Skim the fat off the stock and strain to remove the vegetables. Reserve sufficient stock for this recipe and freeze the remainder. Melt the butter in a large saucepan and stir-in the flour. Cook for r2 minutes over medium heat then using a whisk gradually pour 500ml of the reserved chicken stock into the pan. Add the white wine and bring to the boil. Add the mustard, stir to combine and season with salt and pepper. Roll the pastry thinly enough to cover a 28cm pie dish. Add the chicken meat, pour the thickened stock over and cover with pastry. Make sure the edges are sealed then pierce the lid with a fork in several places. Brush the top of the pie with egg yolk and place in an oven pre-heated to 200°C and bake for 30 minutes, or until the pastry is puffed and golden. |
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