Winter time is pie time, so it's time to talk pastry.
Celebrity chef Peter Gordon joined Duncan Garner to discuss pies.
Watch the video.
Peter Gordon's creamy chicken, mushroom and parsnip pie recipe
This open-top pie is rather like a quiche. The 'mushroom custard' on top hides the juicy chicken filling beneath. You could serve it hot, but I prefer it at room temperature, and it's just as good served the next day. Serve with either a green salad or steamed veggies.
For 6 - 8 main courses
250g short crust pastry (see below)
1 onion, peeled and thinly sliced
4 cloves garlic, peeled and sliced
50g butter (or 2 tbsp olive oil)
2 parsnips, peeled, cores removed if woody, then roughly cut into 1cm dice
500g chicken mince
flaky salt and freshly ground black pepper
400 g open-capped mushrooms (portobello mushrooms look best)
200 ml cream
2 tbsp snipped chives
Preheat oven to 180°C.
Roll pastry out roughly to a 32cm disc, 5mm thick. Line a 24cm diameter tart tin with the pastry and place in the fridge for 20 minutes to firm up.
Line the pastry with baking paper, three-quarters fill with baking beans or rice and blind bake for 15 minutes. Cool for a few minutes, then remove the paper and beans. Reduce the oven temperature to 170 ̊C.
While the pastry is cooking, make the filling. Sauté the onion and garlic in the butter or oil until the onion begins to caramelize, stirring occasionally.
Stir in the parsnip and cook a few minutes more.
Stir in the mince, breaking it up as it cooks, until lightly coloured.
Add the water, 1 tsp flaky salt and plenty of pepper and bring to the boil. Reduce the heat to a rapid simmer and cook until the liquid has almost evaporated, stirring frequently.
Slice the mushrooms 5mm thick and reserve the 15 best slices. Once the liquid has evaporated from the chicken, stir in the mushrooms.
Beat 2 eggs with the cream and season with ½ tsp flaky salt. Mix half of this into the chicken, along with the third egg, and spoon into the pastry case, pressing it flat.
Gently pour the remaining creamy mixture on top and scatter with the reserved sliced mushrooms and the chives.
Bake until the custard has set, 2530 minutes. Take from the oven and leave to cool in the tin.