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breakfast | serves 10
This is a celebratory pie, typical of Russian feasts. Try poaching a whole chicken for the filling, while also making the stock for the rice. It’ll take a little longer, but it’s oh-so worth it.
1. Start by making the pastry. Beat the butter and cream cheese in a mixer with the paddle attachment, then add the egg yolk and mix until thoroughly combined.
2. In a separate bowl, stir together the flour and baking powder with 1 teaspoon of salt. Add it to the butter mix in a few stages, keeping it on a low speed until you have a smooth dough. Wrap it in cling film and chill in the fridge for about 30 minutes while you make the filling.
3. Put a glug of olive oil in a pan over a medium heat and fry the garlic and onions for 5 minutes, or until they start to colour. Add the mushrooms and fry for another 5 minutes.
4. Stir in 1 tablespoon of flour, then pour in the cream and 250ml of the chicken stock, and gently bring to the boil. Reduce the heat and simmer for a few minutes to thicken.
5. Stir in the chopped parsley, half the lemon juice and the nutmeg, season well, then add the chicken. Set aside.
6. Pop the rice in a pan with the rest of the chicken stock and bring to the boil. Then cover with a lid, reduce it to a simmer and cook for around 15 minutes, until the rice has absorbed all the stock. Remove from the heat and fluff a little with a fork.
7. Peel the eggs, chop them very finely, then mix them in a bowl with the chopped dill. Set aside.
8. In the bottom of a 24cm pie dish, spread out a third of the rice, so it’s evenly covered. Layer on half of the chicken mixture, and top with half the egg mix. Repeat the process, finishing with the remaining rice.
9. Preheat the oven to 180C/gas 4. On a floured surface, roll out the dough to the thickness of a £1 coin, so it will generously cover the pie. Place it on top and crimp the edges to seal. Cut a little cross into the top, making sure there’s a hole for steam to escape. Use any leftover pastry to make decorations for the top.
10. Brush the top with the beaten egg, then pop it in the oven for 25–30 minutes, or until the pastry is golden and the filling heated through.
Per serving 536 cals, 4g sugars, 30.4g fat (16.2g saturated), 27.7g protein, 36.8g carbs
Recipe Georgie Socratous
Photo Andrew Montgomery
from Issue 37
ingredients• Glug of olive oil
• 2 garlic cloves, finely sliced
• 2 onions, finely sliced
• 400g chestnut mushrooms,
• 200ml double cream
• 750ml chicken stock
• Small bunch of flat leaf parsley, leaves picked and finely chopped
• Juice of 1 lemon
• A good grating of nutmeg
• 500g cooked chicken (the meat from a 1.4kg chicken), shredded
• 200g long grain rice
• 4 hard boiled eggs
• A bunch of dill, finely chopped
Cream cheese pastry
• 125g soft unsalted butter
• 125g cream cheese
• 1 egg, beaten, plus 1 yolk
• 200g plain flour, plus an extra heaped 1 tbsp
• 2 tsp baking powder