SHOPPING LIST: Cooking Skills: Pastry 1, Chapter 4 (Covered Pies)

Chicken thighs, stewing steak, ham, mushrooms, onions, leeks, potatoes, mature Cheddar, plain flour, butter, milk, double cream or crème fraîche, low-salt chicken and beef stock, Worcestershire sauce, English mustard, thyme, bay leaves, eggs, shortcrust ingredients (chapter 1), a 20 cm pie dish or a 23 cm pie tin and a pie funnel (optional).

A chicken and mushroom pie (4 portions)
[ ] 1 tbsp butter
[ ] 1 onion, chopped
[ ] 200 g mushrooms, sliced
[ ] 500 g chicken thighs, cubed
[ ] 2 tbsp plain flour
[ ] 300 ml hot low-salt chicken stock
[ ] 3 tbsp double cream
[ ] 1 tsp fresh thyme leaves
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 1 egg, beaten

A steak and onion pie (no beer) (4 portions)
[ ] 2 tbsp sunflower or rapeseed oil
[ ] 600 g stewing steak, in 3 cm cubes
[ ] 2 onions, chopped
[ ] 2 tbsp plain flour
[ ] 500 ml hot low-salt beef stock
[ ] 1 tbsp Worcestershire sauce
[ ] 1 tsp English mustard
[ ] 1 tbsp tomato purée
[ ] 2 bay leaves
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 1 egg, beaten

A cheese and onion pie (4 portions)
[ ] 400 g waxy potatoes, cut in 1.5 cm cubes
[ ] 2 onions, chopped
[ ] 30 g butter
[ ] 30 g plain flour
[ ] 300 ml whole milk
[ ] 150 g mature Cheddar, grated
[ ] 1 tsp English mustard
[ ] 1 batch of plain shortcrust (chapter 1)
[ ] 1 egg, beaten

A double-crust chicken and ham pie (6 portions)
[ ] 1.5 batches of plain shortcrust (chapter 1)
[ ] 1 tbsp butter
[ ] 2 leeks, sliced
[ ] 400 g cooked chicken, in chunks
[ ] 150 g cooked ham, in chunks
[ ] 2 tbsp plain flour
[ ] 300 ml hot low-salt chicken stock
[ ] 2 tbsp double cream
[ ] 1 tsp English mustard
[ ] 1 egg, beaten

For the experiments
[ ] Extra pastry (a spare batch)
[ ] Eggs for glazing
[ ] A pie funnel (optional)