Bakes
88
Chicken and mushroom pie
Preparation time: 65 minutes
Serves 4–6
Ingredients
1 shallot
2 cloves of garlic
1 small leek
200 g button mushrooms
150 g oyster mushrooms
2 chicken breasts
4 chicken thighs (skinned and boned)
8 slices streaky bacon
1 tbsp oil
1 1/2 tsp coarse grained mustard
1 1/2 tsp dried thyme
150 ml white wine
50 g butter
60 g plain flour
250 g double cream
500 ml chicken stock
2 egg yolks
250 g puff pastry
Salt
Pepper
Accessories
Frying pan
Tall, round, microwave safe dish,
approx 26
Method
Peel and finely chop the shallots and
garlic cloves. Slice and wash the leek.
Clean the button mushrooms and
oyster mushrooms and chop into
approx. 1 cm dice. Dice the chicken
into approx. 1 cm pieces, cut the bacon
into strips and finely chop the parsley.
Sauté the shallots in the oil, then add
the garlic, leek and bacon and cook
until the bacon is cooked. Add the
mushrooms and continue cooking.
Transfer to a suitable dish, add the
herbs and mustard, season with salt
and pepper and set to one side.
Pour the white wine into a saucepan
and reduce over a low heat. Add the
butter and let it melt. Stir in the flour to
make a smooth paste, add the cream
and stock and bring to the boil stirring
constantly until the sauce is thick and
smooth. Pour the sauce into a bowl.
Cut the pastry so that it covers the
dish. Pre-heat the oven.
Mix the mushroom and shallot mixture
with the sauce and season to taste. Stir
in the diced chicken and transfer to the
dish.
Brush the edge of the dish with egg
yolk and lay the pastry on it. Trim off
any superfluous pastry and cut a small
cross in the top with a sharp knife to
allow steam to escape during cooking.
Brush with egg yolk and cook.
Summary of Contents for H 6000 BM
Page 1: ...Microwave combination oven cookbook ...
Page 2: ...2 ...
Page 9: ...9 ...
Page 191: ...Recipe booklet H 6000 BM M Nr 09 786 261 00 en GB ...