Chicken and bacon pie with red wine mustard crust (Dan Lepard)

For the pastry
250g strong white flour
1 tsp salt
1 tsp baking powder
200g unsalted butter, chilled
100ml red wine
1 egg, separated
25g Dijon mustard
Extra flour for rolling

For the filling
900g uncooked chicken meat
250g lardons
5-6 chestnut mushrooms, thickly sliced
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
50g butter
50g flour
500ml mix of equal parts milk and cream
1-2 tsp dried tarragon
Salt, pepper and cayenne to taste

1 Put the flour, salt and baking powder in a bowl. Chop the cold, hard butter into 1cm cubes and toss this through. Don’t rub it into crumbs – with this pastry the butter pieces are flattened and they form flaky layers during baking. In a separate bowl, beat the wine, yolk and mustard together, pour into the flour mix, and combine everything in a rough dough ball.

flour, salt and baking powder

2 Roll the dough out to about 1cm thick, using lots of flour to stop it sticking, then fold in by thirds (fold one-third of the width in from the left, then another third from the right, neatly covering the first fold). Roll again, fold again, then wrap well and freeze for 20 minutes. Repeat this double roll-and-fold twice more at 20-minute intervals, then keep chilled.

Rolled dough

3 Cut the chicken into cubes and fry in batches, aiming only to partly cook it. Do the same with the lardons and mushrooms, then spoon the ingredients into a deep 1½ litre ovenproof dish.

chicken cubes

4 Fry the onion and garlic with a splash of water and the butter until it’s soft, then add the flour. Fry a little more, and pour in the creamy milk. Stir well until it boils, add the tarragon and season very well. Spoon this in with the chicken mixture, then stir together.

creamy milk poured into chicken mixture

5 Roll the dough thinly and cut into 2cm-wide strips. Lattice these on the top, weaving the pastry strips running “north to south” in and out of those running “east to west”, as shown in the photograph. Trim the edges.

dough thinly rolled and cut into 2cm-wide strips 6 Brush with beaten egg white and bake at 200C/​400F/gas mark 6 for 40-50 minutes, or until the filling is piping hot and the chicken is cooked. Leave to cool for 5 minutes before serving. It’s great eaten with just green beans and the rest of the wine


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