Witch's Finger Pie
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 55 minutes
- 6 chickens feet
- 50g/1.7ozs butter (or use chicken fat from chicken feet)
- 2 onions, peeled and diced
- 500g/1.1lbs sliced mushrooms
- 2 cups peas
- 4 cups cooked chicken, chopped
- 1/2 cup milk
- 1/2 cup cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 1 cup grated parmesan cheese
- 1 sheet butter puff pastry
- 1 egg yolk mixed with 1 teaspoon water for egg wash
Step 1 - Preheat oven to 220C/440F and line a baking tray with parchment. Drizzle some oil over the chicken's feet and roast for 20 minutes. I saved the fat and used it for the pie filling.
Step 2 - Add the chicken fat to a large pot on medium heat and fry the onions until softened. Add the mushrooms, peas and chicken and cook until the mushrooms are soft. Add the milk and cream and then cook for 5 minutes until slightly reduced. Add the cornstarch slurry and parmesan cheese and stir until thickened. Remove from heat and cool completely.
Step 3 - Place the filling in a serving dish. Top with the puff pastry and brush with egg wash. Cut out holes for the chicken's feet. Bake for 25 minutes until golden. Insert chicken's feet at the end.