Monday, June 27, 2011



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

  • 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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