{Ramadan Special} - Chicken & Mushroom Pie by Razena of 'Tantalise my Taste Buds'
- 1 whole roasted chicken (approximately 415 grams chopped or shredded chicken)
- 50 grams butter, divided
- 2 onions, grated or finely chopped (approximately 190 grams)
- 30 grams finely chopped celery (approximately 1 large stalk)
- 2 cloves garlic
- 50 grams plain flour
- 250 grams baby button mushrooms
- 500 ml chicken stock
- 1 cup frozen corn
- 1 cup frozen carrots and peas
- 250 ml creme fraiche or fresh cream
- Salt and pepper to taste
- 4 sheets ready rolled butter puff pastry (approximately 225 grams each)
- 1 egg
- Debone the chicken, removing the skin and bones and shred chicken or cut into cubes.
- In a high sided sauté pan or pot, melt the butter over medium heat and sauté the onions and celery until soft (this should take 15 minutes).
- Add the garlic and sauté another minute to remove the raw taste.
- Add the flour and cook out for at least 5 minutes on a medium heat.
- Add the mushrooms and fry for another 3 minutes.
- Slowly add the stock and stir continually to ensure there are no lumps and the mixture starts to bubble and thicken.
- Let it simmer for about 10 minutes until the mushrooms are cooked.
- Add the frozen corn, carrots and peas and allow to come to a boil while stirring all the time.
- Add the creme fraiche, string continually and bring to the boil before adding the chicken.
- Reduce the heat to low and stir continually while it simmers and thickens, about 10 minutes.
- Adjust the seasoning and remove from the stove to cool.
- Preheat the oven to 200 degrees Celsius/ 180 Celsius with fan / 400 F / Gas mark 6.
- Roll out the pastry and line a 20 cm pie dish ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
- Line the base with parchment paper and baking beans or beans, and bake blind for about 10 to 15 minutes.
- Remove the parchment paper and beans and bake for another 5 minutes, then leave to cool.
- Fill the cooled pastry case with the chicken filling and cover with the second sheet of puff pastry.
- Trim the edges and make two slits at the top to allow steam to escape.
- Brush with beaten egg then bake for 30-40 minutes or until the pastry is golden and cooked through.
- If you find the pastry browning too much but it is still not completely cooked then cover the brown edges with foil for the remainder of the cooking time.
Source: http://www.kitchenflavours.net/2015/07/ramadan-special-chicken-mushroom-pie-by.html
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