The Batch Woman’s rooster and mushroom humble pie recipe

February 10, 2023

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You may make this dish vegetarian by swapping the rooster for the same meat substitute.

“That is the sort of pie that chilly days are made for,” says Suzanne Mulholland, AKA The Batch Woman.

“Simple to prep and a cinch to assemble from frozen for those who get organised and make the filling forward, I wish to hold a batch of this within the freezer, prepared for consolation meals emergencies.”

Rooster and mushroom humble pie

Components:

(Serves 6)

1tbsp olive or vegetable oil
115g frozen chopped onions
4 skinless, boneless rooster thighs, minimize into bite-sized items
300g chestnut mushrooms, sliced
2tbsp plain flour
240ml rooster inventory
200ml milk
1tsp wholegrain mustard
1 sheet pre-rolled puff pastry
1 egg, crushed
Salt and freshly floor black pepper

Technique:

1. Warmth the oil in a big, deep-sided frying pan over a medium warmth, then add the onions and rooster items and prepare dinner, stirring, till the onions are mushy and the rooster is sealed. Add the sliced mushrooms to the pan and stir to mix with the rooster and onions, then prepare dinner, stirring often, for 5 to seven minutes till the rooster is cooked by and the mushrooms have launched all their water.

2. Add the flour to the pan and stir to coat the rooster and greens, then pour within the rooster inventory and stir nicely. Slowly pour within the milk, stirring and thickening the sauce as you do, then deliver the combination to the boil, cut back the warmth to low and go away to prepare dinner for 10–quarter-hour, till thickened, then stir by the mustard and season nicely with salt and pepper. Take away from the warmth and put aside.

IF YOU’RE COOKING NOW… Preheat the oven to 180˚C/350˚F/fuel mark 4. Pour the pie filling into a big, ovenproof baking dish smaller than the sheet of pastry, then lay the pastry excessive of the filling and tuck within the edges. Brush the highest of the pie with the crushed egg, then switch the pie to the oven for 30–35 minutes, till golden and nicely risen. Lower into beneficiant wedges and serve scorching with mash and veg alongside, for those who like.

IF YOU’RE MAKING AHEAD TO FREEZE… Depart the filling combination to chill to room temperature, then ladle into a big, labelled freezer bag and freeze flat with the sheet of pastry alongside for as much as three months.

Then… Take away the pie filling and pastry sheet from the freezer and go away to defrost within the fridge, ideally in a single day. As soon as defrosted, preheat the oven to 180˚C/350˚F/fuel mark 4 and assemble, prepare dinner and serve the pie in the identical method described above.