Pie making is one of the most useful skills to master, and the idea of combining a rich, meaty filling with a satisfying topping is one to warm the heart. Plus: a homemade pie is the best feelgood timesaver to have on standby in the freezer for those busy-day moments

ALWAYS A WINNER

Chicken and mushroom lattice-top pie,

PHOTOGRAPH: CHRIS COURT. STYLING: KIRSTEN JENKINS

Chicken and mushroom lattice-top pie

SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR, PLUS RESTING AND CHILLING

MAKE AHEAD

The baked pie will keep covered in the fridge for up to 3 days. Reheat until piping hot throughout.

FOOD TEAM’S TIP

Search ‘how to make a lattice pie topping’ at deliciousmagazine.co.uk to see how it’s done.

• 30g dried wild mushrooms

• 1kg mixed mushrooms, thinly sliced

• 4 cooked free-range chicken thighs, skin and bones discarded and meat shredded (or use leftover chicken from a roast)

• 1 tbsp sea salt flakes

• 50g plain flour, plus extra for dusting

• 100ml dry sherry

•½ tsp freshly grated nutmeg

• 1 tbsp chopped fresh thyme

• 60g parmesan, finely grated

• 240g soured cream

• 2 tsp dijon mustard

• 1 tbsp grated or creamed horseradish

• 1 tbsp lemon juice

• 1 large free-range egg yolk, beaten

FOR THE PASTRY

• 525g plain flour, plus extra to dust

• 1. tsp salt

• 150g chilled butter, cubed

• 115g chilled lard, cubed

• 3 tbsp soured cream

• 2 tbsp cider vinegar

YOU’LL ALSO NEED…

• 27cm pie dish or shallow cast iron casserole

1 First make the pastry. In a food processor combine the flour, salt and a grinding of black pepper. Add the butter and lard and whizz to a breadcrumb consistency. Mix the soured cream and vinegar with 3 tbsp cold water, then add to the flour and pulse to form a dough. (Or, in a mixing bowl, rub the fats into the flour using your fingertips, make a well in the middle of the flour, then use a dinner knife to mix the cream/ vinegar/3 tbsp cold water into the flour.) Tip out the dough onto a lightly dusted work surface and knead until it just comes together in a ball. Divide into 3 equal balls, then wrap and chill for at least 30 minutes.