Coq au vin pie

Name: Coq au vin pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4-6
Cuisine: French recipes
Ingredients: ½ batch leftover coq au vin; A few fresh thyme sprigs, leaves pickled; Small handful flatleaf parsley, chopped; 75g raisins; 25g shelled walnuts, toasted briefly in a hot dry pan, then chopped; 150ml chicken stock; 2 tsp softened butter; 2 tsp plain flour; 1 medium free-range egg yolk, beaten; 320g sheet ready-rolled shortcrust pasty (or use homemade if you prefer); You’ll also need…; 1.5 litre pie dish

Easy
September 2019

Easy
September 2019

Serves 4-6
Hands-on time 20 min, oven time 45-55 min

What to do with leftovers? Simple: make a pie. We’ve batch-cooked this coq au vin recipe and turned the leftovers into a warming, meaty pie – perfect for cosy nights in.

Nutrition: For 6

Calories: 645kcals
Fat: 36g (13.6g saturated)
Protein: 23.6g
Carbohydrates: 31.3g (10.3g sugars)
Fibre: 3.3g
Salt: 1.2g

Nutrition: per serving

Calories: 645kcals
Fat: 36g (13.6g saturated)
Protein: 23.6g
Carbohydrates: 31.3g (10.3g sugars)
Fibre: 3.3g
Salt: 1.2g

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Ingredients

½ batch leftover coq au vin
A few fresh thyme sprigs, leaves pickled
Small handful flatleaf parsley, chopped
75g raisins
25g shelled walnuts, toasted briefly in a hot dry pan, then chopped
150ml chicken stock
2 tsp softened butter
2 tsp plain flour
1 medium free-range egg yolk, beaten
320g sheet ready-rolled shortcrust pasty (or use homemade if you prefer)

You’ll also need…

1.5 litre pie dish

½ batch leftover coq au vin
A few fresh thyme sprigs, leaves pickled
Small handful flatleaf parsley, chopped
75g raisins
25g shelled walnuts, toasted briefly in a hot dry pan, then chopped
150ml chicken stock
2 tsp softened butter
2 tsp plain flour
1 medium free-range egg yolk, beaten
320g sheet ready-rolled shortcrust pasty (or use homemade if you prefer)

You’ll also need…

1.5 litre pie dish

Method

Heat the oven to 190°C/170°C fan/gas 5. Lift the chicken legs out of their sauce and put on a chopping board. Flake the meat from the bones in large chunks (discard the skin if you prefer), then put in a large mixing bowl with the thyme leaves, parsley, raisins and walnuts. Lift the cooked vegetables and bacon out of the sauce with a slotted spoon and add to the bowl with the chicken
Pour the leftover sauce into a pan and set over a medium heat. Mix together the softened butter and flour in a small bowl to make a paste. Add it to the pan, a little at a time, simmering and stirring until the sauce thickens to coating consistency (you may not need all of the butter and flour mixture to reach the desired consistency). Remove from the heat, then pour the sauce over the chicken and veg. Stir to combine, then pour the chicken and sauce into the pie dish.
Brush a little beaten egg over the edges of the pie dish. Lay the pastry over the top of the pie dish and trim to fit. Press the pastry down around the edge to seal. Brush the pastry all over with the remaining beaten egg, then transfer to the freezer to chill for 10 minutes.
Use a sharp knife to make a steam hole in the centre of the pie, then put on a baking sheet in the oven. Bake for 45-55 minutes or until the pastry is golden and cooked through and the filling is piping hot.

Method

Heat the oven to 190°C/170°C fan/gas 5. Lift the chicken legs out of their sauce and put on a chopping board. Flake the meat from the bones in large chunks (discard the skin if you prefer), then put in a large mixing bowl with the thyme leaves, parsley, raisins and walnuts. Lift the cooked vegetables and bacon out of the sauce with a slotted spoon and add to the bowl with the chicken
Pour the leftover sauce into a pan and set over a medium heat. Mix together the softened butter and flour in a small bowl to make a paste. Add it to the pan, a little at a time, simmering and stirring until the sauce thickens to coating consistency (you may not need all of the butter and flour mixture to reach the desired consistency). Remove from the heat, then pour the sauce over the chicken and veg. Stir to combine, then pour the chicken and sauce into the pie dish.
Brush a little beaten egg over the edges of the pie dish. Lay the pastry over the top of the pie dish and trim to fit. Press the pastry down around the edge to seal. Brush the pastry all over with the remaining beaten egg, then transfer to the freezer to chill for 10 minutes.
Use a sharp knife to make a steam hole in the centre of the pie, then put on a baking sheet in the oven. Bake for 45-55 minutes or until the pastry is golden and cooked through and the filling is piping hot.