Chicken and Potato Pie
This is always a favourite at Amhuinnsuidhe and my 'graduates' report great success with it. It is easier to slice the potatoes finely if you use a mandolin.
Serves 6-8
It helps to have a baking-mat, in which case don't bother to butter the tray but put the pastry directly onto the mat.
Turn the potatoes in half the butter over a gentle heat until they are just tender - don't let them brown. Remove them from the pan and allow them to cool in a large bowl. Meanwhile, soften the shallots in the remaining butter and add the herbs and chicken, turning it over a steady heat for a few minutes until it is partially cooked. Mix it all carefully with the potatoes, season to taste and again, allow it to cool.
Roll half the pastry into a circle about 36 cm in diameter and put it straight onto a lightly buttered baking tray. Brush the edges with egg-yolk then pile the mixture in the middle. Roll the rest of the pastry into a slightly larger circle and cover the pie with it, sealing and crimping the edges. Cut a little circle in the top (about 10 cm diameter) to make a lid, leaving it in place. Brush the whole surface with the rest of the egg-yolk.
Bake the pie for about 50 minutes, checking that it's not too brown - in which case turn the oven down slightly. Heat the cream. Take the pie out of the oven, remove the lid and pour in the boiling cream, lifting the mixture gently to allow it to permeate the pie. Return it to the oven for 10 minutes.
