Mediterranean Chicken Pie Recipe

• 1-1/2 lb /675g plain flour
• 6oz /175g butter
• 6oz/175g margarine
• 1/2 teasp salt
•  2 tablesp water
• 1 Beaten egg for galzing

• 3 Tbs. olive oil
• 2 chicken legs, boned, skinned and cut into large dice
• 1 large onion, roughly chopped
• 2 large sticks of green celery including tops, roughly chopped
• 1 medium red pepper, cut into large dice
• 3-4 large mushrooms, thickly sliced
• 2 plump cloves of garlic, finely chopped
• 1 chicken stock cube dissolved in 200cc boiling water
• 250cc white wine
• 1 tsp. chopped fresh tarragon or 1/2 tsp. dried
• A good grinding of black pepper and a very good pinch of salt
• A small dried chilli bashed in a pestle and mortar
• 1 medium courgette cut into large dice
• 3 tbls. cornflour mixed to a paste with a little water
• 6 oz./125g. Mascarpone cheese

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1. Using a good quality food processor - pulse the flour, butter, margerine and salt together until the mixture resembles bread crumbs.
2. Add the water to the mixture and pulse until it starts to cling together (add a little more water if necessary).
3. Turn out dough onto a floured board and knead for about 20 seconds until you have a smooth, even ball

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4. Divide the pastry into balls of 2/3 and 1/3 and wrap in cling film. Refrigerate for 30 minutes.   
5. Using 2/3 of the pastry, roll it out on a floured board and line a 10" quiche dish, trimming the pastry to 1/2" above the edge of the dish to allow for shrinkage - crimp the edges with your fingers.
6. Place the greaseproof paper on top of the pastry - making sure it is all covered and fill with your baking beans or rice.
7. Place on the middle shelf of a pre-heated oven at 400ºf./200ºc. and bake for 20 minutes.
8. Remove greaseproof paper and beans/rice and cook the quiche for a further 10 minutes.
9. Take it from the oven and leave it to cool.

1. First heat the olive oil in a large pan, add the chicken pieces, the onion, celery and saute, stirring well over a medium heat until evenly golden brown.

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2. Add the red pepper, continue to cook for 2 mins stirring continuously. (Stirring will allow the ingredients to cook evenly,and stop them sticking).
3. Add the mushrooms and garlic, cook for 2 more minutes, still stirring.
4. Pour in the chicken stock and the white wine. 
5. Add the tarragon, pepper, salt and chilli.
6. Turn the heat down to very low, put the lid on the pan and allow to simmer VERY slowly for 40 minutes.
7. Add the courgettes and simmer for a further 3 minutes.
8. Take the pan off the heat and add the cornflour paste , stirring well. Return to heat and stir 'til thickened.
9.  Stir in the Mascarpone cheese and put aside to cool. 
10. Check for seasoning...it may need a little more salt.
11. Once cooled the filling is ready to be used for the pie.

1. Take the remaining 1/3rd of the pastry from the fridge and roll it out on a floured surface, to a good inch more than the size of the base of your flan dish. (Holding the flan dish over the pastry to get a good idea of the size).
2. With a sharp knife cut round the flan dish allowing the extra inch.
3. Pile the cold pie filling into the cooked pastry case, spreading it out evenly.
4. it will be very full, but don't worry ...that's why we have the extra pastry.

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5. Brush the edge of the cooked flan dish pastry with a some water, then carefully lift the rolled out pastry and gently place evenly over the filling.
6. Bring the edge of the uncooked crust up to join the edge of the cooked pastry and nip together with your finger making a crimp ...do this all around the pie until base and crust are properly sealed.
7. Brush the crust with plenty of the beaten egg glaze, and using a sharp knife make a 1/2 inch hole in the centre of the pie.
8. Re-roll  the pastry scraps and cut out 4 leaves... arrange them around the hole in the pie.
9. Brush them with more of the egg glaze.
10. Put the pie on a baking sheet and bake in a pre heated oven 200ºc./ 400ºf. for 25- 30 minutes, until the pastry is evenly golden brown.