Mary berry chicken and mushroom pie suet pastry

Mary berry chicken and mushroom pie suet pastry

I. Introduction

Mary Berry is a respected name in British cooking, known for her easy-to-follow recipes and focus on good ingredients. She has greatly influenced how people cook at home in the UK, making it fun and simple. One of her popular dishes is the cozy chicken and mushroom pie, a classic that warms up any meal. This article will look at its history, show its nutritional value, and even provide a vegan version so that everyone can enjoy this tasty dish.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using good ingredients in her cooking, which is key to making tasty and rich dishes. Chicken and mushroom pie started in the early 19th century when pies became a common way to keep meats from spoiling. They were filled with whatever ingredients were on hand, making them a flexible dish that has changed over time.

Berry’s recipe respects this tradition but adds her unique style, using fresh herbs and a tasty gravy. The Oxford Companion to Food says that pies have been a key part of British cooking for many years, representing warmth and nourishment.

III. Notices on Ingredients & Equipment

Ingredients:

• Suet Pastry:
  • 250g shredded beef suet (or vegetarian suet)
  • 500g plain flour
  • 1 tsp salt
  • Cold water (as needed)
• Filling:
  • 500g chicken breast, diced
  • 200g mushrooms, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 300ml chicken stock
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 egg (for egg wash)

Equipment:

• Large mixing bowl
• Rolling pin
• Ovenproof pie dish
• Frying pan
• Wooden spoon
• Knife and chopping board

IV. Recipe Instruction

Make the Suet Pastry: In a large mixing bowl, combine the flour and salt. Add the shredded suet and mix until crumbly. After this, Gradually add cold water until the dough comes together.

Prepare the Filling: Heat olive oil in a frying pan over medium heat, then add onions and garlic, sautéing them until they become translucent.

Add chicken and cook until browned. After this, Stir in mushrooms, thyme, salt, and pepper, cooking for a few more minutes.

Pour in chicken stock and simmer for 10 minutes until slightly thickened.

Assemble the Pie: Preheat the oven to 200°C (180°C fan).

After this, Roll out half of the pastry on a floured surface and use it to line the pie dish.

Pour the filling into the crust.

After rolling out the remaining pastry to cover the pie, seal the edges and cut a few slits in the top to allow steam to escape.

Brush with beaten egg.

Bake the Pie: After this, Bake for approximately 30-35 minutes until golden brown.

V. Flavor Profile & Nutritional Information

This chicken and mushroom pie offers a savory and rich flavor profile, with the earthiness of mushrooms complementing the tender chicken. The suet pastry is flaky and buttery, making each bite a comforting experience.

Nutritional Information (per serving):

• Calories: 450
• Fat: 25g
• Protein: 30g
• Carbohydrates: 35g

VI. Tips for a Perfect Chicken and Mushroom Pie

• Troubleshooting:
  • Watery Sauce: Ensure the filling is simmered long enough for excess liquid to evaporate.
  • Bland Flavor: Use good quality stock and season well.
• Enhancing Flavor:
  • Consider using aged cheddar in the pastry for added depth.
  • A sprinkle of fresh herbs like parsley before serving can brighten the dish.
• Variations:
  • Add different cheeses for a richer flavor.
  • Incorporate herbs like rosemary or spices like nutmeg for a unique twist.

VII. Alternative (Vegan Adaptation)

Vegan Chicken and Mushroom Pie

Ingredients:

• 500g plant-based chicken substitute
• 200g mushrooms
• 1 onion, garlic, and herbs as above
• Replace chicken stock with vegetable stock.

Instructions:

1. Follow the same steps as above, substituting plant-based ingredients.
2. Ensure all components are cooked thoroughly before assembling.

VIII. Recipe Variations & Serving Suggestions

For a complete meal, serve this pie with a side of steamed vegetables or a fresh salad. Variations can include adding leeks or carrots to the filling for extra texture and flavor.

IX. Storage & Reheating Instructions

Storage:

• Store leftover pie in an airtight container in the fridge for up to approximately 3 days.

Reheating:

• Reheat for approximately 20 minutes in an oven at 180°C, or until thoroughly heated.

X. Frequently Asked Questions (FAQ)

1. Can I freeze the pie?
   • Yes, You can freeze the item before baking and then bake it from frozen when you’re ready to serve, adding extra time as needed.
2. What can I substitute for suet?
   • Use butter or a plant-based alternative for a vegetarian option.

XI. Conclusion & Call to Action

Mary Berry’s chicken and mushroom pie is not only delicious but also versatile. We encourage you to try this comforting recipe at home and share your thoughts. For more delightful recipes, check out Mary Berry’s official website here.

XII. Additional Resources

• Mary Berry’s official website: Mary Berry Cookbooks
• Culinary resources and recipes: Culinary Hill