CHICKEN PIE:
INGREDIENTS: ( serves 4-6 )
400 gms readymade puff pastry, thawed
1 egg beaten
1 tbsp milk
For the stock
250 ml chicken stock
1/2 each, carrot and celery, chopped
6 black peppercorns
4 cloves
2 bay leaves
1 large chicken
For the filling
1 tbsp butter
1 tbsp oil
2 onions, chopped
250 gms mushrooms
50 ml sago
1 egg yolk
1 tbsp vinegar
Salt, black pepper and grated nutmeg, to taste
METHOD:
INGREDIENTS: ( serves 4-6 )
400 gms readymade puff pastry, thawed
1 egg beaten
1 tbsp milk
For the stock
250 ml chicken stock
1/2 each, carrot and celery, chopped
6 black peppercorns
4 cloves
2 bay leaves
1 large chicken
For the filling
1 tbsp butter
1 tbsp oil
2 onions, chopped
250 gms mushrooms
50 ml sago
1 egg yolk
1 tbsp vinegar
Salt, black pepper and grated nutmeg, to taste
METHOD:
- Bring to boil all the ingredients for the stock, except chicken.
- Lower heat and add chicken. Cover and simmer for an hour, until the meat is soft.
- Remove chicken and leave to cool. Debone it and coarsely chop. Sieve and heat stock to boiling point.
- Add sago. Cover and simmer until sago is completely translucent, stirring constantly. Heat butter and oil in a frying pan and saute onion until soft.
- Add sliced mushrooms and fry until soft. Beat egg yolk and vinegar together. Remove sago and stock broth from heat and add egg yolk- vinegar mixture to it quickly.
- Add chicken and mushroom mixture. Season and spoon into greased, shallow pie dish. Let it cool completely.
- Roll out pastry so it's 25 mm larger than the pastry dish, Place over pie filling ad make 2-3 holes in the middle of the crust.
- Glaze with egg and milk mixture and bake in preheated oven for 30-35 minutes at 220c.Serve.
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