155 g all-purpose flour
2 g salt
115 g butter, chilled and diced
60 ml ice water
It tasted great and everyone commented that the pastry was as good as shop bought. The tip is to keep the pastry as cold as possible - pop it in the freezer when you aren't using it.
The filling for my chicken pie was based on a recipe from Chef in Training called Crock Pot Italian Chicken. It was really delicious and really easy to make so I recommend you give it a try. I added a chopped carrot, a handful of sweetcorn and a handful of chopped button mushrooms to give more weight to the filling for when the chicken fell apart during cooking.
|The Chef in Training Italian Chicken recipe in the slow cooker with added vegetables.|
|The finished chicken pie complete with wonderful, thin and flaky butter pastry.|
|It didn't turn out of the plate very well but that's down to my own impatience.|
|Lemonade jelly with added strawberries.|
|Jelly with added custard. It was finally finished off with strawberry fromage frais.|