Chicken, Mushroom & Tarragon Pie by Lauren Shimmin
Chicken, Mushroom & Tarragon Pie by Lauren Shimmin
Pastry ready to eat
A chef to keep your eye on and go to visit if you’re in Northern Island.
Working at the amazing restaurant Alexander’s & Co, Lauren is one to watch in the culinary world with flavours of home with a modern and updated edge. Bliss
Lauren gave me this short bio for you to read. Find out how to contact her and keep an eye on her at the end.
“My name is Lauren Shimmin I'm 33 from Bangor, Northern Ireland.
I'm the Head Chef of Alexander's & Co in Holywood, Co.Down. I'm also the Sous Chef for a very popular pop up called A Peculiar Tea.
I've been Head Chef of some Co.Downs best restaurants including Grace Neills, Ireland's oldest pub.” Lauren
Alexander's & Co in Holywood, Co.Down
Mushroom & Tarragon PieShort Crust
Give me a fork
Pastry
2 Eggs Beaten
60ml – Ice Cold Water
500g Plain Flour
10g Table salt
250g Butter – Chilled & Diced into cubes
Method
Sieve the flour into a mixing bowl, add salt and butter.
Using a paddle attachment, work on a medium speed to incorporate the butter into the flour
Add eggs and water together and add to the flour and butter mixture.
Tip onto a floured surface, knead a few times, wrap in cling film and rest for at least 30mins in the fridge
Filling
800g Chicken Thigh
1 Litre Chicken Stock
300ml Dry Cider
400g Mushrooms
30g Plain Four
40g Butter
60ml Double Cream
1 Tbsp English Mustard
25g tarragon – Chopped
Method
Put chicken thighs. In a saucepan, pour over stock and cider and simmer on medium heat for 15 mins.
Add mushrooms and simmer for a further 5 mins
Remove from the heat and strain the stock into a bowl through a sieve.
Return the stock to the saucepan on a medium heat, reduce it by half
Once the chicken has cooled completely, chock into to chunks
In a clean saucepan, add the butter and flour.
Combine and cook over a low heat for 5 mins – A roux
Begin to slowly add the reduced stock to the roux mix, stirring continuously until you have a smooth thick sauce
Add the double cream, chicken and all the other ingredients.
Mix, season and leave to cool.
Line your loose bottom pie dish with rolled out pastry.
Add the cooled chicken mixture to the top and cover with a disk of pastry
Pinche the edges of the pie lid
Cook at 180c for 25-30 minutes until piping hot in the centre and the pastry is a deep golden brown.
