Chick Jagger Pie
(CHICKEN AND VEGETABLE)
Serves 4 to 6
FOR THE FILLING
2 leeks, white/light green parts
½ stick (4 tablespoons) unsalted butter
¼ cup all-purpose flour
2 cups (500 ml) full-fat milk, warmed
Kosher salt and freshly ground black pepper
2 bay leaves
1 teaspoon Dijon mustard
1 chicken bouillon cube
Splash of cream
Handful of grated aged cheddar cheese
4 cooked (boneless, skinless) chicken breasts, or 1 whole chicken, roasted and the meat picked off
2 cups mixed vegetables, chopped where necessary to roughly inch-sized cubes (peas, broccoli, sweet corn, or whatever you have in the fridge or freezer. Note: If using frozen vegetables, these should be thawed first.)
1 cup cooked ham, cut into 1-inch cubes (optional)
FOR THE PASTRY (OR YOU CAN CHEAT AND USE SHOP-BOUGHT, READY-TO-ROLL PASTRY! I WON’T TELL ANYONE.)
3⅓ cups all-purpose flour
1 stick (8 tablespoons) cold unsalted butter, diced
½ cup lard (or substitute with more butter)
Large pinch of kosher salt
2 to 3 tablespoons ice water
A little beaten egg to use for glazing (alternatively, you can use milk)
YOU WILL NEED
Time. This is not a quick meal to make. Alternatively, you can make a big batch of filling then freeze and defrost it in portions when you want to make your pies.
A large saucepan
A large casserole dish
4 to 6 individual pie dishes or 1 large (1½-quart) pie dish
A pie funnel, if you have one (you can also use an ovenproof upturned egg cup, to stop the pastry from falling into the pie. You will only need this if making a large pie rather than individual portions.)
A great soundtrack to sing along to as you cook!
Make the filling: Slice the leeks in half and rinse/soak to remove any dirt, then finely chop. Melt the butter in the saucepan over a medium heat. Add the leeks and cook until they are soft, 4 to 5 minutes, stirring occasionally. When the leeks are almost softened, add the flour to the pan and stir to make a thick roux. Stir and cook the roux for a few minutes to cook the flour through.
Slowly add the warm milk to the pan, stirring constantly. Once all the milk has been added, season with salt and pepper and then add the bay leaf, mustard, bouillon, cream, and cheese. Increase the heat slightly and stir constantly until the sauce looks about to boil, then reduce to a low heat and continue stirring until the sauce has thickened.
Chop the chicken into roughly 1-inch cubes and add it to the sauce. Add the diced mixed vegetables and the ham, if you are including it. Add more milk to the mixture if there is not enough sauce, or it feels too thick. Pour the mixture into the pie dish and set aside to cool.
Meanwhile, make the pastry: Sift the flour into a large bowl, add the diced butter and lard and rub in with your fingertips until the mixture resembles coarse breadcrumbs, with pea-sized lumps of fat. Alternatively, you can use a food processor and pulse the ingredients until the mixture looks right.
Stir in a pinch of salt, then gradually add the ice water, 1 tablespoon at a time, just enough for the dough to come together. Your pastry should still be somewhat crumbly when ready. Don’t add too much water, though, as it will make the crust tough.
Knead the dough briefly and gently on a floured surface and pat into discs. Wrap the discs in plastic wrap and chill for 20 minutes.
Assemble the pie: Preheat the oven to 350F (180C) and position a rack in the middle of the oven. Roll out the pastry on a floured surface to slightly less than ½ inch thick. Place the pastry over the cooled pie mixture, pushing down around the edge to seal, then use a knife to cut an inch-long slit in the middle to allow steam out. If you have one, place a pie funnel on the center of the dough, to keep the pastry crispy. Use any extra pastry to decorate the top—I like to add a small M to mine! Brush the surface with the beaten egg and bake for 30 minutes, or until golden. Make sure the pie is piping-hot in the middle.
Share the pie with someone you love. Or why not make four small ones—keep two and deliver two as gifts to someone who might like a home-cooked meal!
Minnie’s Amazing Fruit Cake
Serves 12
Juice of half an orange (about 2 tablespoons)
Zest of 1 orange
2 tablespoons brandy (optional)
2¼ cups mixed dried fruit (combination of raisins, currants, and maraschino cherries—any dried fruit you like!)
1½ sticks unsalted butter, softened
½ stick (4 tablespoons) margarine, softened
1 cup packed light brown sugar
4 large free-range eggs, room temperature
1 cup self-rising flour
½ cup ground almonds
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup chopped almonds (optional)
Combine the orange juice, orange zest, and brandy, if using, in a mixing bowl. Add the dried fruit, cover the bowl, and soak overnight.
Line the bottom of a deep 8-inch round cake pan with parchment paper, cut to fit, and lightly butter the bottom of the paper to make it stick, then butter and flour the sides of the cake pan. Preheat the oven to 320F (160C).
In a large bowl, beat the butter, margarine, and sugar with an electric mixer at high speed until light and fluffy. Add the eggs one at time and beat after each addition until well combined.
Sift together the flour, ground almonds, cinnamon, and pumpkin pie spice. Add the flour mixture to the bowl and fold in until just combined. Add the soaked fruit and chopped almonds, if you are including them.
Pour the mixture into the prepared cake pan. Bake for 1 hour and 15 minutes, and test with a toothpick or skewer. When it comes out clean, the cake is done. If not, return to the oven for 10 minutes and repeat. You may need to bake for up to 1 hour and 45 minutes, depending on your oven. If the top starts to burn before the middle is done, loosely cover the cake pan with foil.
Enjoy the cake with family or friends, sharing your dreams and ambitions for the year ahead. Where would you like to be eating fruit cake this time next year?
About the Author
Sophie Cousens worked as a TV producer in London for more than twelve years and now lives on the island of Jersey in the UK, balancing her writing career with working for an arts charity and taking care of her two small children. This Time Next Year is her first novel.
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This Time Next Year Page 34