CHICKEN AND POTATO PIE WITH A DIFFERENCE Recipe

How to make it

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• Turn the potatoes in half of the butter over a gentle heat until they are just tender - don't let them brown
• Remove them from the pan and allow them to cool in a large bowl
• Meanwhile, soften the shallots in the remaining butter and add the herbs and chicken, turning it over a steady heat for a few minutes until it is partially cooked
• Mix it carefully with the potatoes, season to taste and again, allow to cool
• Roll half the pastry into a circle about 36cm in diameter and put it straight onto a lightly buttered baking tray.
• Brush the edges with egg yolk then pile the mixture into the middle,(try not to get any on the edge)
• Roll the rest of the pastry into a slightly larger circle and cover the pie with it, sealing and rolling the edges in and over, so that it looks a bit like a rope twist.
• Cut a little circle in the top (about 10cm diameter) to make a lid, leaving it in place.
• Brush the whole surface with the rest of the egg yolk
• Bake the pie for about 50 Minutes 180 degrees / 350F / gas 4, checking that it's not too brown - in which case turn the oven down slightly.
• Heat the cream
• Take the pie out of the oven, remove the lid and pour in the boiling cream lifting the mixture gently to allow it permeate the pie then return to the oven for ten minutes to finish