1.4kg
100ml
400g
500g
120g
540ml
400g
60g
|
Chicken, fillets
Oil
Onions, diced
Mushrooms, sliced
CHICKEN & MUSHROOM PIE R/P (sachet)
Milk
Puff Pastry (1 packet)
Egg, 1 large egg |
Method
Presteam the chicken fillets at 80°C for ±30 minutes. Leave to cool down, then shred the cooked chicken.
Heat the oil in a large pot, fry the onions until transparent. Add the mushrooms and the shredded, cooked chicken.
Mix the CHICKEN & MUSHROOM PIE sachet with 500ml of the milk and pour
over the chicken mixture.
Bring to the boil, reduce heat and simmer for ±20-30 minutes, until thickened, stir occasionally.
Spoon the chicken mixture into a half insert. Cool the filling down before placing the pastry on top. Place the rolled out pastry sheet over the top of the pie mixture and press the edges to seal.
Trim and decorate the edges. Cut shapes from the remaining pastry and decorate the pie top.
Brush the pastry with 40ml of whisked milk and egg mixture. Bake in preheated oven at 180°C for ±30-40 minutes or until the pastry is golden brown and puffed.
Allow to stand for ±10 minutes, cut in squares to serve. |
