Chicken and Mushroom Pie Recipe

Ingredients :

1.5kg

2 tbsp

6

1/2 tbsp

1/4 tsp

1

1

1

60g

250g

12 sheets

90g

1 tbsp

chicken

dry sherry

black peppercorns

chopped fresh herbs

sage

leek, sliced

onion, peeled and chopped

clove garlic, crushed

butter

fresh mushrooms, sliced

filo pastry

butter, melted

sesame seeds

freshly ground pepper, to taste

1. Clean and rinse chicken.

2. Place in large saucepan with sherry, peppercorns and herbs.

3. Cover with cold water and bring to boil.

4. Simmer for 45 minutes, allow to cool in liquid then drain, discarding stock.

5. Remove skin and bones from chicken and discard.

6. Cut up chicken meat and set aside.

7. Saute leek, onion and garlic in butter until transparent.

8. Add mushrooms and pepper and cook 2 minutes, add mushroom mixture to chicken meat, stirring to blend.

9. Place chicken mixture in 20cm pie plate.

10. Cut pastry sheets in half to cover top of pie plate.

11. Place between 2 dry tea towels and cover with a just damp tea towel to keep pastry moist.

12. Layer pastry over filling, brushing every second sheet with butter.

13. Roughly tuck pastry around edge of dish.

14. Brush with butter and sprinkle with sesame seeds.

15. Bake on top shelf at 200C (400F) for 45 minutes or until golden brown.

16. Serve hot.

Serves 6-8

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