450g
prepared puff pastry
beaten egg
Filling
15ml oil
450g
minced chicken
25g plain
flour
150ml milk
150ml
chicken stock
4 spring
onions, chopped
25g
redcurrants
75g button
mushrooms, sliced
15ml
chopped fresh tarragon
salt and
freshly ground black pepper |
Method :
- Preheat the oven to 400F, Gas 6.
- Roll half the pastry out on a
lightly floured work surface to a 25cm oval.
- Roll out the remainder to an oval
of the same size and draw a smaller 20cm in the center.
- Brush the edge of the first pastry
shape with the beaten egg and place the smaller oval on top.
- Place on a dampened baking sheet
and cook for 30 minutes in the preheated oven.
- For the filling, heat the oil in a
large pan.
- Fry the minced chicken for 5
minutes.
- Add the flour and cook for a
further 1 minute.
- Stir in the milk and stock and
bring to the boil.
- Add the spring onions, redcurrants
and mushrooms.
- Cook for 20 minutes.
- Stir in the fresh tarragon and
season to taste.
- Place the pastry bouche on a
serving plate, remove the oval center and spoon in the filling.
- Place the oval lid on top.
- Serve with freshly cooked
vegetables.
Variation - You can also use short
crust pastry for this dish and cook as a traditional chicken pie.
A spectacular centerpiece, this light
pastry case contains a delicious chicken and mushroom filling with a
hint of fruit. Ideal served with freshly cooked vegetables.
Serves 4 - 6
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