This is a great pie and with my Gluten-Free shortcrust pastry, it's one everyone can enjoy.
- 225 g Gluten-Free Flour mix A, (see below)
- 1 pinch Gluten-Free baking powder
- ½ tsp xanthan gum
- 2 pinches salt
- 100 g Stork margarine
- 1 medium egg, beaten
- cold water
- 1 medium onion, peeled and chopped finely
- 2 garlic cloves, chopped
- 2 medium leeks, washed really well and finely chopped
- 12 medium chicken thighs, bone in
- 2 Gluten-Free chicken stock cubes
- salt and freshly ground black pepper
- 4 tbsp cornflour or arrowroot or any starch
- 4 tbsp cold water
- 150 g frozen peas
- 150 g cubed cooked ham or cooking chorizo
- 198 g can sweetcorn, drained really well
- beaten egg
- Preheat the oven to 200C gas 6.
- Place the onion, garlic, leeks, chicken and stock cubes into a saucepan. Just cover with water and bring to a boil.
- Turn the heat down and simmer for 20 minutes or until the chicken is cooked but not falling off the bone.
- Once cooked, remove from the stove and lift out the chicken thighs. Place the pan back on the stove and reboil. Cook for 5 minutes to thicken the stock.
- Meanwhile, remove the skin from the chicken and discard, then pull the meat away from the bone. When all the thighs are done, roughly chop.
- Place the chicken back into the reduced stock and mix well off the heat. There should be enough sauce to cover the meat well but not too sloppy.
- Place back on the stove and heat.
- Mix the cold water and starch and gently pour into the simmering chicken veg mix. It will pretty much thicken straight away. But don't go mad; there is nothing worse than a heavy gloopy consistency.
- Add the peas, cooked ham and sweetcorn, season with salt and pepper. The mix should be nice and thick now.
- Spoon into a 26cm x 19cm deep oval dish. If you can cool, then chill all the better.
- Roll out the pastry, then cut roughly the shape you require. Finally, cut and keep the trimmings.
- Egg the top of the baking dish, then lay the trimmings around the edge and press gently. Then re egg.
- Lay the oval of pastry carefully over, press down well and decorate the edge.
- Egg well, then make 2-3 slits in the top of the pastry.
- Bake for 35-40 minutes, cool for 10 minutes, then cut and eat.
- Place the flour, salt and margarine into a bowl and really mix well. Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
- Add the egg and a little water and really mix well. Keep an eye on the texture. You may need to add a little more water, so it's nice and soft. Bear in mind the gum will tighten up the mixture considerably. Roll out and use.
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Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.View Recipe