toodle.

Websites
Competitions Time Competitions Whale Directive Watch FlyPigeonFly Sheffield Gigs Strike Calendar Toodle

Other Projects
Amazingly Fresh Deals Recipe Search
Maps
Historic Pubs Places

Open Source Projects

Chicken and Mushroom Puff Pastry Pie

A classic pie featuring a flaky rough puff pastry topping and a creamy chicken, mushroom, and white wine filling.

Chicken Dinner Pastry Pie Mushroom

Estimated Nutrition

Calories

1208.1

kcal / serving

4832.4 kcal total

Carbs

46.2g

per serving

184.6 g total

Fat

96.1g

per serving

384.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

140

Butter

Cut into 1cm cubes

Butter

300

Double Cream

GrainsCereals

225

Plain Flour

Sifted

Liquids

300

Dry White Wine

Meat

piece

Chicken Breasts

Roughly chopped, free-range

NutsSeeds

pinch

Salt

Plus extra for seasoning

piece

Cloves

Whole

clove

Garlic

Chopped

pinch

Black Pepper

Freshly ground

Vegetables

piece

Onion

Cut in half

500

Chestnut Mushrooms

Chopped

Method

Sift flour and salt into a bowl, rub in butter until it looks like breadcrumbs, then add water to form a dough.

Knead the dough until smooth, wrap in film, and chill in the fridge for 10 minutes.

Roll dough into a 20cm x 35cm rectangle, fold into thirds, and chill for another 10 minutes.

Turn the dough 90 degrees and repeat the rolling/folding/chilling process four more times.

Melt butter in a pan and brown the chopped chicken breasts on all sides.

Stud the onion halves with cloves and add them to the pan with mushrooms and garlic.

Fry for a few minutes, season with salt and pepper, and pour in the white wine.

Boil until the wine reduces, then stir in the cream and simmer for 10 minutes until chicken is cooked.

Transfer the chicken mixture to a 23cm pie dish and brush the edges with water.

Preheat the oven to 200°C.

Roll out the pastry, drape over the dish, trim the edges, and press firmly to seal.

Bake for 25 to 30 minutes until the top is golden-brown.

made with
a toodle. project