The Boho Baker’s Chicken, Pancetta and Cheese Pie
- For the pastry
- 250g plain flour
- 125g unsalted butter
- 125g lard
- 1 tsp salt
- Col water
- For the filling
- 600g chicken
- 180g chopped pancetta
- 1 brown onion, thinly sliced
- 1.5 pints milk
- 2 tbsp butter
- 2 tbsp plain flour
- 130g Cheddar, grated
- 1 tsp mustard powder
- 1 tsp paprika
- 1 Bay leaf
- Salt and pepper to season
- 1 egg, to glaze
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on Instagram @thebohobaker
1) Make the pastry by sifting the flour and salt into a bowl. Roughly rub in the butter and lard.
2) Add 100ml cold water and stir to form a firm dough. Cover in cling film and refrigerate for 20 mins.
3) Turn the pastry out onto a floured surface and knead into a rectangle.
4) Roll the dough into a large rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn, roll out and repeat the folds. Cover and refrigerate until it’s time to top the pie.
5) Chop the chicken into sizeable chunks. Pop them in a pan along with the milk and bay leaf. Bring to a boil, reduce the heat and simmer for 15 mins, or until the chicken is cooked through.
6) Whilst the chicken is poaching, fry off the pancetta and onion.
7) Remove the chicken from the milk and discard the bay leaves.
8) Heat the butter in a saucepan and whisk in the flour to form a roux. Add one pint of the milk and continue to whisk as the sauce thickens. Stir in the Cheddar cheese, paprika, and mustard powder. Season with salt and pepper and remove from the heat. If the sauce is too thick, add a little more of the left over milk.
9) Preheat the oven to 190°C/170°C (fan) /gas mark 5. Pour the chicken, pancetta, onion and sauce into a pie dish.
10) Roll out the pastry and top the pie, crimping the edges with your fingers. Brush with a little beaten egg and bake in the oven for 20-30 mins or until the pastry is puffed and golden. Enjoy immediately.