Chicken and salsify pie

Name: Chicken and salsify pie
Yield: Serves 4
Cuisine: British
Ingredients: 450-700 g shortcrust pastry (depending on the size of the pie dish); juice of 1 lemon; 450-700 g shortcrust pastry (depending on the size of the pie dish); 2 tablespoons parsley, chopped; 2 egg yolks; 100 g flour; 225 ml double cream; salt and pepper; salt and pepper; 1 bouquet garni; 150 ml dry white wine; 2 garlic cloves, crushed; 1 chicken, jointed and skinned; 1 onion, chopped; 50 g butter; lemon juice; 900 g salsify

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

My friend Douglas raised salsify (or oyster plant, as it is also known); I love the flavour and it’s particularly good with chicken, so this is a comforting pie.

Ingredients

900 g salsify
lemon juice
50 g butter

Europe
United Kingdom
Pie
London

Method

Peel the salsify and place in a bowl. Pour in a little water with lemon juice to prevent discolouring.

Melt 25 g butter in a large pan and cook the onions and the garlic until soft. Remove them and add the chicken pieces to seal them. Add the salsify (drained), the bouquet garni, the wine a