Chicken Pie with Ardennes pate

method

  1. Make the pastry. (click here for instruction on the pastry)
  2. Preheat the oven to 200ºC fan oven/220ºC/gas 7.
  3. Heat the butter in a large frying pan. Add the mushrooms and fry for 2 minutes, Season well.
  4. Add the double cream and bring to the boil.
  5. Add the chicken and parsley and simmer gently for 4 – 5 minutes.
  6. Pour into a pie dish or casserole. Cut the pate into 3 cm chunks and spread over the top.
  7. Roll out the pastry to 4mm thick and place over the casserole. Trim and pinch the edges. Brush with the beaten egg.
  8. Bake in the oven for 35 minutes.

 

Ingredients

Puff pastry

  • 150g frozen butter
  • 270g GF white bread flour
  • 1 teaspoon xanthan gum
  • pinch salt
  • 150ml cold water
  • 25g butter
  • 250g chestnut mushrooms, sliced
  • 300ml double cream
  • 3 chicken breasts, cut into bite-sized pieces
  • 3 tablespoons freshly chopped parsley
  • 170g Ardennes pate
  • 1 egg, beaten

Key

Cost

–

difficulty

5/5

prep time

35 Mins

cook time

35 Mins

serves

4

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