We're so excited about this one. Today, we've partnered up with Tristan Hogg and Jon Simon at Pieminister to share a recipe that's perfect for Father's Day

Inspired by their travels around Australia (sampling great Aussie pies along the way) friends Jon and Tristan decided to open a pie shop of their own back home in Bristol in 2003. Still family-owned (Jon and Tristan are now brothers-in-law), Pieminister holds three Good Farm Animal Welfare Awards from Compassion in World Farming and every pie in their Classic range is a Great Taste Award winner.

You've probably come across their award-winning pies at a Pub, Restaurant, Café, Market or even a Uni campus near you. These guys are at the top of their pie game and have come up with this scrumptious chicken, bacon, red wine & vegetable pie recipe for you to try at home.

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POUSSIN BOOTS PIE

Serves 6

This recipe was inspired by a seasonal special that the Pieminister boys added to their menu a few years back. It was a huge success and who knows, it could return to the pie cabinet permanently one day. Meanwhile, follow this recipe to make it yourself, to share with five lucky friends.

Ingredients

• 2 tbsp olive oil
• 4 large shallots, cut into chunks
• 2 large carrots, cut into chunks
• 2 celery sticks, cut into chunks
• 200g smoked streaky bacon, chopped
• 1 whole bulb of garlic, top sliced off
• 250g chestnut mushrooms, halved if large
• A good handful of thyme sprigs, leaves picked and chopped
• 2 heaped tbsp plain flour
• 1 bottle of robust red wine. We suggest Premier Estates Wine Italian Shiraz
• 1 free range chicken, about 1.5 kg
• 200g prunes, diced

What else

• Large saucepan
• Large pie dish or Ovenproof dish
• Strainer (or you can use the lid of your dish
• Rolling pin
• Pastry brush

Soured cream pastry (see separate recipe below)

• 1 free range egg, lightly beaten (to glaze)
• Sea salt and black pepper 

Soured cream pastry

This pastry is wonderful to work with. The cream makes it smooth, tender and melt in the mouth and provides sheen when cooked. It also makes a great base for spices, herbs or citrus zest if you want a flavoured pastry.

Makes about 400g

• 250g plain flour
• Small pinch of salt
• 125g butter, cut into small cubes
• 50 ml soured cream

1. Sift the flour into a bowl and add the salt and butter

2. Rub the butter into the flour with your fingertips until the mixture looks like breadcrumbs

3. Stir in enough soured cream to bring it together into a dough

4. Wrap in cling film and chill for about 30 minutes before use

Directions

1. Heat the oil in the pan (you will need a saucepan large enough to hold the vegetables and the chicken quite snugly)

2. Add the vegetables, bacon and garlic bulb, and cook over a medium heat until they are turning golden. Add the mushrooms and thyme and then stir in the flour. Pour in the wine, place the chicken on top of the mixture and season well with salt and pepper. Bring to a simmer, cover and cook very gently for about 1 hour, until the chicken is cooked through

3. Remove the chicken from the pan and leave until cool enough to handle. Strip off all the meat in largish pieces and put in a large pie dish or ovenproof dish

4. Strain the cooking liquid and reserve, putting the vegetables with the chicken. Pour enough of the cooking liquid over the chicken to moisten it generously (the rest can be served on the side). Stir in the prunes then leave to cool

5. Preheat the oven to 180˚/350 ˚/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick. Use to cover the pie, trimming off the excess, and then press down the edges to seal

6. Brush with the beaten egg and make a small hole in the centre, then scatter with a little cracked black pepper, if you like. Bake for 30-35 minutes, until the pastry is golden brown

7. Serve with mashed potatoes and some seasonal greens

Loved this recipe? Get your Italian Shiraz here and share your results with us on Twitter, Facebook or Instagram.