Recipe(tried): Chicken and Fennel Pie with a Double Herb and Cheese Crust

chicken and fennel pie with a double herb and cheese crust

serve 4-5

1 large bulb fennel
450-500g/ 1 -1 1/2 lb skinned chicken breast fillets
2 cloves garlic
3 T. olive oil
2 level t. paprika
finely grated rind of 1 lemon1 rounded T. tomato puree
sea salt and black pepper to taste

for the pastry:
175 g/ 6 oz plain flour (all-purpose)
1 t. balking powder
1/2 t . salt 50g/ 2 oz fresh while breadcrumbs
3 t. dried oregano
50g/ 2 oz mature cheddar cheese, grated
100g/ 4 oz vegetable suet (white shortening)
juice of 1 lemon
a little milk for brushing

cut off the base and stalks of the fennel bulb an, if necessary, remove any marked outer parts. Chop the bulb into small pieces. Cut the chicken breasts into very thin slices crossways. Peel and finely chop the garlic. Put the oil into a large, heavy frying pan over a medium heat. add the chopped fennel and the paprika and stir around for 6-8 minutes, until the fennel has just softened,. Then add the chicken, garlic, and lemon rind and stir for another 3-4 minutes, until the chicken is opaque right through. stir in the tomato puree and season to taste with salt and plenty of black pepper. remove from the heat, turn into a bowl and leave to cool.

to make the pastry, sift the flour,baking powder and salt into a bowl and, using a fork, stir in the breadcrumbs, oregano, grated cheese and suet. add the lemon juice and enough cold water to form a stiff dough.

When the filling is cold, butter a pie plate 23-25cm/ 9-10 in in diameter. divide the pastry in half, form into 2 balls and roll each one out on a floured board into a circle big enough to the pie plate. Line the plate with one circle and spoon in the chicken filling. Dampen the edges and cover with the other circle. Trim the edges and use the trimming to decorate the top. Refrigerate the pie till ready to cook. (see note)

to cook, preheat the oven to 200C/400F/gas mark 6. brush the pastry all over with milk and bake the pie in the centre of the oven for 25-30 minutes, or until golden brown.

NOTE: I never dare to put this pie in the fridge for too long as i worry the bottom crust may be too soggy as the pastry is made with vegetable fat and thus lighter in texture...