Name: Chicken, bacon and mushroom pies
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 1 tablespoon oil; 5 rashers (100g) streaky bacon, chopped; 1 small onion, finely chopped; 250 gram sliced mushrooms; 600 gram boneless chicken thihs, roughly chopped; 1/2 cup white wine; 2 cup chicken stock; 1 teaspoon thyme leaves; salt and freshly ground black pepper; 1.5 tablespoon flour; 4 sheets butter puff pastry; 1 egg yolk, lightly whisked

Ingredients

1 tablespoon oil

5 rashers (100g) streaky bacon, chopped

1 small onion, finely chopped

250 gram sliced mushrooms

600 gram boneless chicken thihs, roughly chopped

1/2 cup white wine

2 cup chicken stock

1 teaspoon thyme leaves

salt and freshly ground black pepper

1.5 tablespoon flour

4 sheets butter puff pastry

1 egg yolk, lightly whisked

Method

1.Heat oil in frying pan and cook bacon, mushroom and onion until onion is tender. Add chicken to the pan and cook until golden.

2.Pour over white wine and allow to boil and reduce by half. Add chicken stock, thyme and season with salt and pepper. Gently simmer until chicken is thoroughly cooked and sauce has reduced. Thicken as needed with flour mixed in cold water, ensuring the sauce is not too runny for a pie.

3.Remove chicken mixture from heat, transfer to a shallow dish and refrigerate until completely cold.

4.Preheat oven to 200C. Line 5 pie dishes (approximately 1 1/4-cup capacity) with puff pastry. Spoon in cooled filling and top with pastry, seal edges well and prick the top with a fork or sharp knife. Brush pastry with egg yolk and cook for 20 minutes until pastry is puffed and golden.

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Ingredients

Method

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