Chicken & Mushroom Pie

Ingredients

  • 2 sheets Borg's Puff pastry
  • 30g butter
  • 1 leek
  • 125g Mushrooms
  • 1 rounded tablespoon flour
  • 1 cup Chicken Stock taken from a 375 ml Tetra Pack mixed salad leaves, to serve
  • 1 Tablespoon Port
  • 1 Teaspoon fresh Thyme or a pinch of dried Thyme
  • 1 Tablespoon Cream
  • 1 Cup Diced Cooked Chicken

Method

  1. Melt the 30g butter in a frying pan.  Gently sauté leek until soft and golden.  Add mushrooms and sauté for a further 2-3 minutes or until just tender. Place leek, butter and bacon in a saucepan and saute until leek is only partially tender. Cool

  2. Remove leek and mushroom mixture and set aside. Melt remaining butter. Add flour and cook for two minutes, stirring. Gradually add chicken Stock, port and thyme and Continue stirring until mixture boils and thickens. Add cream and cook for further two minutes. Stir in leek, mushrooms and diced cooked chicken. Remove and allow mixture to cool completely before assembling pie.

  3.  Assembly Line a 20cm pie dish or flan tin with pastry. Spread filling over base. Top with remaining pastry sheet and trim. Moisten edges with water or egg glaze and press together to seal. Brush top with egg glaze and cut slit in centre.
  4. Top can be decorated with small pastry shapes, if desired. Bake at 220 degrees  for 30-35 minutes or until pastry is golden and filling is heated through.
  5. Alternatively, take one sheet of Borg’s Country Style Puff Pastry and place on a buttered tray. Spread filling evenly over pastry to within 2 cm of the edge. Place the other sheet of pastry over the top. Take each of the bottom sheet of pastry  and lift up and over top sheet. Press edges with a fork to seal. Top can be decorated with small pastry shapes, if desired. Bake at 220 degrees  for 30-35 minutes or until pastry is golden and filling is heated through
  6. Note alternatively, make individual pies using individual cutters. 

Top with pastry and sprinkle with sesame seeds.