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| Chicken and Porcini Pot Pies |
| © copyright Julie Le Clerc, Café@Home
(Penguin Books, 2003) |
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| Dried porcini add a deliciously autumnal flavour to these pot pies. |
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| Serves 6 |
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| 15g dried porcini, soaked in ½ cup
warm water for 20 mins. |
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| olive oil |
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| 1 onion, peeled and chopped |
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| 400g
button mushrooms, quartered |
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| 4 single skinless chicken breasts,
cut into cubes |
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| ¼ cup plain flour |
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| ½ cup red wine |
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| 1 cup chicken stock |
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| 3 tablespoons sour cream |
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| 2 tablespoons chopped fresh oregano |
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| sea salt and freshly ground black
pepper |
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| 3 pre-rolled sheets puff pastry |
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| 1 egg, lightly beaten with a pinch
of salt, to glaze |
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| 1. |
Heat oil in a saucepan
and cook onion and mushrooms over a medium heat for 5-8 minutes
until soften but not coloured, remove to one side. Add the chicken
to the pan and toss to lightly brown all over. This will need
to be done in 2-3 batches, adding more oil if needed. Remove
chicken to one side. |
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| 2. |
Remove pan from the
heat and stir flour into remaining oil to form a smooth paste
(add more oil if necessary to reach this consistency). Add the
wine, strained porcini soaking liquid and stock, stirring to
form a smooth sauce. Simmer for 5 minutes to cook flour. Stir
in sour cream, onions, mushrooms, chicken, porcini, oregano and
season with salt and pepper to taste. Cool before spooning into
6 individual ramekins. |
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| 3. |
Cut pastry into 6
circles 1cm larger than the circumference of the ramekins. Brush
underside edges of pastry with beaten egg and fit lids to securely
cover filling. Crimp pastry edges with a fork and cut a few small
slits in the surface to release steam during cooking. Refrigerate
for 30 minutes. |
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| 4. |
Preheat oven to 190C.
Glaze pastry lids with beaten egg. Bake for 30 minutes until
pasty is puffed and golden brown. Serve immediately. |
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