M&S recipe inspiration
Chicken, leek and mushroom pie with creamy grain mustard mash and purple sprouting broccoli with hazelnut butter
If you want to get ahead, you can chill the pies until you’re ready to finish the side dishes.
Ingredients
- 4 M&S Oakham Gold chicken breast fillets, cut into chunky pieces
- 4 tbsp M&S plain white flour
- 75g M&S smoked streaky bacon, chopped
- 1 tbsp M&S olive oil
- 1 M&S brown onion, chopped
- 1 clove M&S loose garlic, crushed
- 1 tsp M&S cut thyme, chopped
- 200g M&S chestnut mushrooms, halved
- 200g M&S button mushrooms, halved
- 100ml M&S white wine (eg Classics pinot grigio)
- 300ml M&S chicken stock
- 1 tbsp M&S Dijon mustard
- 50ml M&S double cream
- 1 tsp M&S cornflour, mixed with 1 tsp water
- 1 M&S leek, cut into 2cm slices
- 25g M&S cut tarragon leaves, chopped
- ½ x 25g pack M&S cut flat leaf parsley, chopped
- 360g M&S all butter puff pastry
- 1 M&S large free-range egg, beaten, to glaze
For the chicken pie
For the creamy mash
- 800g M&S Maris Piper potatoes, peeled and cut into large chunks
- 50g M&S unsalted butter
- 100ml M&S whole milk
- 40ml M&S double cream
- 1 tsp M&S wholegrain mustard
For the broccoli with hazelnut butter
- 2 tbsp M&S salted butter
- 400g M&S purple sprouting or tenderstem broccoli
- 3 tbsp M&S roasted and chopped hazelnuts
Method
- Preheat the oven to 200°C/180°C fan. Place the chicken and flour in a bowl and season with 1 tsp each salt and freshly ground black pepper. Set aside.
- Place the bacon in a large frying pan. Crisp over a medium heat for about 3-4 minutes until golden. Remove the bacon, set aside and sear the chicken pieces for about 2-3 minutes until golden.
- Pour away any remaining fat, add the oil, onion, garlic, thyme, mushrooms and a pinch of salt, then sauté for 3 minutes over a medium heat until translucent. Add the wine and simmer to reduce for 3-4 minutes. Add the chicken breast, bacon, stock, mustard and cream, season again and bring to the boil. Add the cornstarch mixture and cook for 1 minute - It should thicken and coat the back of a spoon.
- Stir in the leek and chopped herbs, then transfer the mixture to a large (about 20 x 30cm) pie dish or individual pie dishes.
- Unroll the pastry and cut out a piece(s) the same size as the top of the pie dish/dishes. Cut out leaf decorations with a smaller cutter from the scraps. Brush the top of the pastry with beaten egg and stick on the decorations. Bake in the oven for 20 minutes until golden and bubbling.
- Meanwhile, make the mash: put the potatoes and 1 tbsp salt in a large pan of water, bring to the boil then cook for about 15 minutes until very tender. Drain well and leave to steam dry in the colander for 1-2 minutes.
- Push the potato through a potato ricer (or seive) back into the cooking pan. Melt the butter in a small pan and add the milk. Bring to a simmer, then pour into the potatoes, stirring as you go and adding enough to make a creamy consistency. Season, then add the cream and mustard. Keep warm until ready to serve.
- For the broccoli: Place the butter in a small saucepan and melt over a medium/high heat until there are brown bits on the bottom, creating a beurre noisette. Cook the broccoli in boiling salted water for 4 minutes.
- To serve, scoop out portions of pie onto warmed plates (or plate up indivudally in their dishes) with the creamy mash and the broccoli, drizzled with the beurre noisette and garnished with the toasted hazelnuts.
