Yorkshire Chicken Pie
10 servings
180 minutes
Yorkshire chicken pie is a true embodiment of British culinary tradition. Its roots go deep into history when such dishes symbolized home comfort and abundance. The shortcrust pastry gently enveloping the juicy filling of chicken, ham, bacon, and cheese gives the pie a rich flavor and crispy texture. The creamy sauce makes it incredibly tender, while spices enhance the harmony of aromas. This pie is not only hearty and rich but also perfect for festive gatherings or cozy family evenings. It is recommended to serve it chilled to maintain the filling's density and highlight its intense flavor. Prepare for a culinary journey into the heart of British gastronomy—each bite holds centuries of history and love for traditional cuisine.
1
First, we make the dough — it resembles shortcrust pastry in technique. Pour flour into a deep bowl, finely chop the butter, add salt and fructose, 1 packet of baking powder and rub everything together by hand until it resembles sand. Add sour cream and knead. The dough should pull away from the sides of the bowl; the walls should be clean with no sticking! Once kneaded, shape into a ball, cover with film – and let it rest (can be in the fridge) for about half an hour.
- Wheat flour: 400 g
- Butter: 100 g
- Salt: to taste
- Fructose: 1 tablespoon
- Baking powder: 1 teaspoon
- Sour cream 20%: 1 glass
2
Now let's take a couple of glasses of cream (at least 20%), bring it to a boil over low heat, add 2 tablespoons (level) of flour and mix until smooth (better with a whisk). Let it cool (to be warm).
- Cream 20%: 2 glasss
- Wheat flour: 400 g
3
Let's get to the filling – this will be real work! First, we slice the onion into half rings and fry it until golden in olive oil. Now we cut the chicken thighs into fairly large pieces (thighs into 2-3 parts), liver in half along the membrane (don't chop finely, everything will leak!), cheese and ham into cubes, and bacon into small strips.
- Onion: 2 pieces
- Olive oil: 3 tablespoons
- Chicken thigh fillet: 300 g
- Chicken liver: 300 g
- Hard cheese: 300 g
- Ham: 200 g
- Bacon: 200 g
4
Next step – roll out the dough (fairly thin): divide the ball into uneven parts, the larger one down, the smaller one up.
5
In a high-sided form, we place baking paper (so that it sticks out a bit on all sides - needed to later remove the finished pie from the form), grease with oil (you can sprinkle breadcrumbs or dust with flour on the oil), then place the rolled dough on it, with edges above the sides. Now we add the filling: a layer of onions, then evenly (not in layers!) everything we've chopped so that it mixes together. Sprinkle with spices and pepper. On top - again onions. Pour prepared cream over everything to fill all gaps. Cover with rolled dough, lift the edges of the dough over the 'lid' and pinch nicely (if possible!). Brush with beaten egg from a bowl using a fork, poke holes in three rows and quite frequently.
- Spices: to taste
- Ground black pepper: to taste
- Onion: 2 pieces
- Cream 20%: 2 glasss
- Chicken egg: 1 piece
6
The oven is preheated to 200°. Place the dish in for 20 minutes, then reduce the heat to 160-180° and leave it for one and a half to two hours (depending on your oven's characteristics: the main thing is that the bottom doesn't burn, although this dough is quite hard to burn!).
7
Remove when ready and let it rest in the mold: the pie should be served cold, cutting it while warm is not allowed — it will spill!
8
To remove, pull the edges of the paper when it cools (then tear the paper and carefully pull it out). Cut and serve. A decent piece is enough for about 10-12 people, and you can't eat more than one!.. Reviews can be anything: fatty, caloric, spicy, whatever, but if someone says it's tasteless — they simply insult several centuries of English culinary history, starting from Henry VIII...