There’s always some scratty chicken left after a roast … so today I have fashioned a Pie.
Made a pastry with 9oz wholemeal flour, 2 tsps baking powder, 4oz of Trex and some water. That’s now in the fridge, chilling (man).
Then chopped a leek into slices, 2 carrots into small dice, and 2 cloves of garlic finely (Pete did garlic and carrot). Fried that lot off with a rasher of bacon that needed using up. In went some finely chopped sage from the garden too, then I put a lid on the pan and left it to cook for ten minutes. Then added a couple of spoons full of wholemeal flour (we always use wholemeal these days) and a teaspoon of grain mustard and stirred it all around.
Then added milk bit by bit till the consistency was right, lobbed in the chicken (all shredded up), seasoned it, and left it. I shall marry pastry and filling later, and bake at gas 5 for about 35 minutes.
This will be followed by rhubarb with an oaty crumble topping, which I know is bad, but Pete brought some home yesterday – what can I do?