麻豆约拍

by Xanthe Clay from Recipes to Know by Heart (Mitchell Beazley)

Serves 4

Prep time: 30 mins (+ 30 mins chilling)

Ingredients

Shortcrust pastry

350g/12oz plain flour

180g/6oz butter

2 egg yolks

a good pinch of fine salt

2 tbsp cold water

Pie filling

2 skinned chicken breasts (or the meat from 2 legs and 2 thighs, or a mixture of dark and white meat)

2 tbsp olive oil

5 tbsp mascarpone or cr猫me fra卯che

2 tbsp chopped tarragon

salt and pepper

Sesame seeds

听

Method

Rub the butter and flour together with your fingertips until the mixture looks like breadcrumbs.听

Beat the egg yolks lightly with 2 tbsp water.

Stir in half the beaten egg into the flour mixture and bring together, adding a little more cold water if necessary.

Knead lightly until smooth, then pat into a fat disc and wrap in clingfilm.

Refrigerate for at least 30mins.听 If the pastry is too hard to roll when removed from the fridge, allow it to come up to room temp.

听

For the Pie

Peel and cut 3 carrots into grape-sized chunks.

Take 2 skinned chicken breasts (or the meat from 2 legs and 2 thighs, or a mixture of dark and white meat) and cut into chunks.

Fry the chicken in 1 tbsp olive oil until just turning golden.听

Scoop the pieces out into a bowl, add a little more oil and saut茅 the chunks of carrot until just softening.听

Add 5 tbsp mascarpone or cr猫me fra卯che and 2 tbsp chopped tarragon.

Taste the mixture and season with salt and pepper, then add the chicken.

Line 20cm/8in pie plate or tart tin with the shortcrust pastry, leaving a 5mm/录 in overhang.

Spoon the filing in, then top with pastry, turning the edges over to seal.

Brush with beaten egg and sprinkle with sesame seeds if you wish.

Place on the hot baking sheet and bake for 35-40mins until deeply golden.

Eat hot or cold.