Being a Brit, one of the things I miss most about home is a good, homemade pie. A good, homemade quality pie is the ultimate in comfort food, and that’s just one of the many reasons we Brits love them so much. There is something to be said for the delicious contrast between crisp, golden pastry and the succulent, savoury filling that is wholesome, comforting and very nutritious at the same time. So imagine my surprise when I recently visited Doppio Café & Bakery at Renaissance Phuket Resort & Spa and there on the chalkboard outside was their latest promotion, Pie & Wine, a choice of either Wagyu Beef & Red Wine Pie with a glass of red, or Chicken & Porcini Mushroom Pie and a glass of white, for a bargain price of 450 THB.
Now I must admit that being located pretty much as far north on the island as you can get, Mai Khao, Doppio is not a place I visit a lot, and on this occasion I was actually visiting because I had won a voucher to visit the outlet to enjoy their signature dessert, Doppio Cheese Pie, along with a nice pot of hot tea. But once I saw this promotion that got put on the back burner and I decided to treat myself to the pie and wine before tucking into the dessert, and I’m not disappointed that I chose to do so.
I opted for the Chicken & Porcini Mushroom Pie and a glass of white, and I’m glad I did. A pie like this would once have been a regular midweek meal for meat home, and I certainly never expected to see it on a menu here in Thailand, and this pie delivered on all counts. The pastry was perfectly flaky, with the top crust nice and golden brown, and the filling was flavoursome and rich, with a little touch of dried porcini giving a really deep savouriness. In fact it was that good I actually asked them for the recipe. Oh, and the wine wasn’t bad either!!!
• 1 whole Chicken with skin left on
• Salt flakes
• Ground black pepper
• 45ml Extra Virgin Olive Oil
• 450ml Chicken stock
• 50g softened unsalted butter
• 7 large Porcini mushrooms chopped
• ¼ cup unbleached plain flour
• 200ml cream
• Puff Pastry
• 1 tbspn flat leaf parsley chopped
• 1 tbspn oregano chopped
• 1 tbspn thyme chopped
• Preheat the oven to 200C.
• Season the Chicken with sea salt and pepper.
• Place the seasoned chicken into a baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
• Remove from the oven and allow to rest for 15 minutes
• In a small pot heat the Chicken Stock over a medium high heat.
• Place a large saucepan over a high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil. Add the mushrooms and sauté for 2 to 3 minutes.
• Sprinkle the flour over the mushrooms and cook for a further 1 minute.
• Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
• Remove the meat from the Chicken and chop in to 1cm pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
• Refrigerate until chilled.
• Cut pastry to line greased pie dishes, leaving a ‘lip’ over the edge.
• Cut out six smaller rounds – these are the pie lids.
• Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place.
• Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
• Place the pies onto a flat baking tray then place the pies into the oven and bake for 10 minutes. Reduce oven to 180C and bake for a further 5 – 10 minutes until golden brown.
555, Moo 3, Mai Khao, Talang, Phuket Island, 83110 Thailand
Phone: +66 (0) 76-363999