Ballymaloe Pie

About Ballymaloe Pie

Ballymaloe Pie is a traditional Irish dish originating from the Ballymaloe Cookery School, known for its rich heritage in Irish culinary arts. The dish combines a flaky, buttery pastry with a savory filling of chicken, mushrooms, and onions, flavored with herbs and a creamy sauce. It is a perfect dish for hearty meals, embodying the rustic charm of Irish cooking.

Ingredients

• Chicken
• Mushrooms
• Onions
• Butter
• Flour
• Milk
• Pastry
• Salt
• Pepper
• Thyme

Preparation

Start by preparing the filling. Dice the chicken and thinly slice the mushrooms and onions. Heat butter in a pan, add the onions and cook until translucent. Add mushrooms and cook until they are golden brown. Set aside the cooked mushrooms and onions.

Making the Sauce

In the same pan, melt more butter and whisk in flour to make a roux. Slowly add milk while whisking continuously to prevent lumps, creating a creamy sauce. Season with salt, pepper, and thyme.

Creating the Pie

1. Preheat the oven according to cooking timer.
2. Add the chicken and cooked vegetables to the sauce, stirring to coat evenly.
3. Roll out the pastry and line a pie dish with it. Pour in the filling.
4. Cover with another layer of pastry, crimping the edges to seal. Cut a few slits on top to allow steam to escape.
5. Bake in the oven until the pastry is golden brown and the filling is bubbly.

Serving and Enjoying

Allow the pie to cool slightly before serving to let the filling set. This pie pairs wonderfully with a fresh green salad or steamed vegetables. Remember to savor the combination of flavors with each bite of the pastry and creamy filling.