Ingredients
- 2 tablespoons olive oil
- 30 grams butter
- 1 leek (trimmed chopped)
- 1 brown onion (chopped)
- 4 garlic cloves (finely chopped)
- 250 grams fresh button mushrooms (quartered)
- 500 grams boneless skinless chicken thighs (fat trimmed coarsely chopped)
- 80 ml white wine (1/3 cup)
- 1 tablespoons seeded mustard
- 1 tablespoon all-purpose flour (plain)
- 200 ml heavy cream (thickened cream)
- 2 tablespoons thyme leaves (fresh chopped)
- 1 frozen puff pastry sheet (thawed)
- 1 large egg (lightly whisked)
How to Make
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Step 1: Preheat oven to 200c or 180c fan forced.
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Step 2: Heat the oil and butter in a large frying pan over medium-high heat until butter is foaming and then add the leek and onion and cook stirring often for 4 minutes or until softened.
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Step 3: Add the garlic, mushroom bacon and chicken is golden and then add the wine and simmer for 2 minutes or until the liquid is reduced.
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Step 4: Stir through the mustard and sprinkle over the flour and stir for 2 minutes to coat and then add the cream, thyme and parsley.
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Step 5: Season with salt and pepper and stir constantly for 2 to 3 minutes or until the sauce thickens.
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Step 6: Transfer the chicken mixture to a pie dish and cover with pastry, trimming any excess.
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Step 7: Use a fork to press the pastry to seal and using a knife to make a small cross in the centre of the pastry.
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Step 8: Lightly bush the pastry with egg.
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Step 9: Cook for 30 to 49 minutes or until puffed and golden.
We hope you enjoy this recipe!
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