PASTRY PIPING SET RECIPES

Steps:

• In a large bowl mix the flour and salt together. Rub in a third of the butter until the mixture resembles fine breadcrumbs. Then roughly rub in the remaining butter, leaving large lumps.
• Add the water a little at a time until the pastry just binds together (you may not need all the water).
• Tip the pastry out onto a floured work surface. Roll into a narrow rectangle about 2.5cm/1in thick.
• With the pastry vertically in front of you fold the bottom third of the pastry up onto the middle third then the top third down onto the other thirds. This is called a turn.
• Wrap the pastry in cling film and place in the refrigerator to chill for 10 minutes
• Take out of fridge and with a rolling pin roll out again into a narrow rectangle and repeat the turn as before.
• Chill again and repeat the rolling and turning once more, so a total of three times. Wrap the pastry in cling film and return to the fridge to rest.
• While the pastry is resting, make the crème pâtissière. Pour the milk into a pan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.
• Whisk the sugar, egg yolks and cornflour together in a large bowl.
• Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the pan.
• Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.
• Remove from the heat and pass the mixture through a sieve into a clean bowl. Add the butter and stir until melted and thoroughly combined.
• Leave to cool, cover with clingfilm and then chill before using.
• Pre-heat the oven to 220C/425F/Gas 7. Line two baking trays with baking parchment.
• Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes.
• Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool.
• While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices.
• Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.)
• Spread the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing.
• For the icing, sift the icing sugar into a bowl. Stir in cold water until thoroughly combined and set aside.
• Transfer the melted chocolate into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly.
• Take the custard slice from the fridge and spread the icing over the top layer of pastry.
• Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect.
• Place the slice back into the fridge to set.
• Cut the finished vanilla slice into eight pieces.
• Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter.

Steps:

• 1. Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
  2. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
  3. Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
  4. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
  5. Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
  6. Finely slice the mushrooms and set aside.
  7. Transfer the chicken to a plate and shred the meat (discard the carcass).
  8. Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
  9. Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
  10. Preheat the oven to 190°C/375°F/gas 5.
  11. Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
  12. Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
  13. Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
  14. Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.