Sift the flour and tip it into the food processor.
Cut the butter up into little cubes and add to the flour.
Pulse the food processor until you get a grainy mix that resembles breadcrumbs with some tiny, butter bits.
Add 2 Tbsp of the ice cold water and pulse again. Stop when the mixture comes together to form a dough. Pick a little bit up and pinch between your fingers. If it sticks together like dough, it's done.If not add 1 Tbsp more of water and pulse and check again. Use another Tbsp of water if necessary. Don't add too much water as your pastry will be hard.
When done, tip out onto your work surface and bring it all together to form a dough. Press your mix together, kneading it ever so gently to form a dough. No more than 2-3 presses.Overworking your pastry will make it tough.Wrap in cling film and rest in the fridge for 30 minutes while you get your filling going.If your pastry has stayed in the fridge for over 1 hour, let it rest for 10 minutes before rolling it, otherwise it'll be too hard and will crack.If left overnight, let it rest for 30 minutes at room temperature.
Pastry - by Hand
Tip the flour into a large bowl.
Cut the butter up in cubes and add to the flour.
Rub together with your fingertips, lifting the flour up and letting it fall back. This "airing" helps to keep your pastry light.
When the mixture begins to resemble breadcrumbs, with the odd lump here and there, sprinkle 2 Tbsp of cold water all over.Using a butter knife, mix it up, until it begins to come together. Add more water if needed, 1 Tbsp at a time. The knife will prevent your fingers from melting the butter. We want the butter to remain cold as we make the pastry.Finish it off with your fingertips again.
Tip it out onto your work surface and knead very lightly, just 2 -3 presses to form a smooth ball.Wrap in cling film and rest in the fridge for 30 minutes while you get your filling going.If your pastry has stayed in the fridge for over 1 hour, let it rest for 10 minutes before rolling it, otherwise it'll be too hard and will crack.If left overnight, let it rest for 30 minutes at room temperature.
Prep Work for the Pie Filling - I usually do this before the pastry
Boil, cool then peel the quail eggs if not bought ready peeled. Older eggs are easier to peel.
Peel and cut the onion up into 6-8 wedges, depending on how big it is.If you don't fancy large pieces of onion in your pie, slice it thinly.
Scrub or peel your carrot, then dice into little cubes.
Clean the mushrooms and halve or quarter them, depending on size. You want everything bite-sized, to make the pie easier to eat.
Chop up your chicken into little bite-sized pieces if not already chopped when you bought it.
If your cocktail sausages are bigger than 5cm/2 inches, cut them into bite-sized pieces.
Weigh out your peas into a little bowl.
Measure out all the other ingredients - oil, spices, mustard, cream, stock, etc.
Cook the Pie Filling
Heat the oil on medium heat in a wok or large saucepan and fry the onion pieces for 1 minute.
Add the chicken, carrots and curry powder and stir to coat well. Fry for 1 more minute.
Pour in the brandy if using, stir and cook it off for 30 seconds. If not using alcohol, skip to the next step.
Add the flour and stir well to mix the flour in.
Add the stock, cream, mushrooms, mustard and some black pepper, bring to a simmer, still on medium heat. Stir well.Reduce heat to low and cook for 10 minutes, stirring a couple of times.
Increase the heat to medium, tip in the sausages, stir and bring back to a simmer. Reduce heat to low and cook for just 5 minutes, the sausages will be done in that time.Your small chicken pieces will also be done, whatever the cut.
Add the quail eggs and peas and stir through.If your filling has become too dry, just stir in about 60ml/quarter cup milk, cream or water.Taste and add salt if you think it needs it. The filling wants to be heavy on flavour but not overly salty.I usually find that I don't need any salt, given the stock and sausages I use, which are naturally salty.Finish off with plenty of freshly ground black pepper and take it off the heat.The filling is all done, we're going to move on to assembling the pie now.
Assemble the Christmas Pie
Preheat the oven to 200°C/400°F (Fan 180°C).Pour your filling into your chosen container.I'm using an oven proof glass dish that's 24cm x 20cm (about 8.8" x 9.4"). 8" x 9" will work too.Or something round that measures about 20cm - 24 cm (around the region of 9").
Get your pastry out of the fridge and dust your work surface with some flour.If your pastry is hard, let it rest for 10 minutes, see article above.Roll your pastry out to a thickness of about 4mm (just over 1/10 of an inch, 0.15" to be precise).The shape of your pastry will depend on your pie dish. Mine is rectangular, so that's what I did. Ensure that you roll your pastry out generously, giving a good 2.5cm/1inch extra to the size of your dish.
Optional step: Taking a small Christmas cookie cutter, cut out a shape in the middle of the rolled out pastry. This will act as our steam vent. Or you can just cut the pastry with a knife or pair of scissors after covering your filling.
Gently roll one end of the pastry onto your rolling pin and lift the pastry up and onto your pie dish.Fit the pastry over the pie, tapping down to touch the filling.
Using a small sharp knife, cut out any overhanging extra pastry, allowing enough for any shrinkage.If you didn't cut a shape out earlier, just cut a slit in the middle of the pastry for steam to release.
Cut out some festive shapes with your cookie cutters and decorate your pie. Brush liberally with the beaten egg and bake in the oven for 30-35 minutes, until the top is golden.Leave to reast for 5 minutes before serving. Be careful, the filling will be hot!