British Pie weeks runs from the 7th – 13th March this year with Pancake Day right in the middle on Tuesday 8th.
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Here are a couple of recipes for you to try from the BBC website.
Chicken and Mushroom Pie
This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal.
Ingredients
- 2 tbsp olive oil
- 3 chicken breasts, skin and bone removed
- 150g/5½oz button mushrooms, quartered
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 50g/2oz butter
- 2 tbsp plain flour, plus extra for dusting
- 300ml/½ pint milk
- 200ml/7fl oz chicken stock
- freshly grated nutmeg, to taste
- freshly ground white pepper
- pinch salt
- small handful fresh parsley, chopped
- 500g/1lb 2oz ready-made short-crust pastry
- 1 free-range egg, beaten
Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
3. Add the mushrooms and continue to fry until the chicken is golden-brown.
4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
6. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
8. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
9. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.
Pancake Day Pancakes
Serve these Pancake Day pancakes the classic way with a drizzle of lemon and some caster sugar, or splodge with chocolate sauce or maple syrup for a real treat.
Ingredients
- 120g/4oz plain flour
- pinch salt
- 2 free-range eggs
- 210ml/7fl oz milk
- 90ml/3fl oz water
- 1 tbsp vegetable oil
- butter, for frying
To serve
- caster sugar
- lemon juice
- lemon wedges
Preparation method
1. Mix the flour and salt together in a large bowl.
2. Make a well in the centre and crack in the eggs.
3. In a separate bowl mix together the milk and the water.
4. Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream.
5. Stir in the oil and allow to stand for 30 minutes before using.
6. Heat a non-stick frying pan until very hot, then add a small knob of butter. Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.
7. Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter.
8. To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside.
