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