Rustic chicken and mushroom pie

For 3 pies, you will need:

1 1 lb + 5.1 oz Puff or flaky pastry (pâte feuilletée)
2 1 lb + 15.7 oz cooked meat
3 0 kg 9 g mushrooms
4 0 kg 3 g goose fat
5 6 leeks
6 3 onions
7 12 tablespoons olive oil
8 1 lb + 10.4 oz liquid cream
9 0 kg 2 g beaten egg
10 1 lb + 5.1 oz Puff or flaky pastry (pâte feuilletée)
11 salt
12 pepper

Change these quantities to make: 1 pie 2 pies 3 pies

Change measures: Metric

Metric weight Metric volumes

Preparation	Cooking	Start to finish
43 min.	52 min.	1 hour 35 min.

Step by step recipe

Stage 1 - 5 min.

Roll out 1 lb + 5.1 oz Puff or flaky pastry (pâte feuilletée) and line a deep, non-stick tin ( 8" or 20 cm diameter, preferably spring-form type) with this rolled-out pastry.

Trim off the excess pastry, leaving a rim of about half an inch (1 cm) overhanging around the edge. Set aside in the fridge.

Stage 2 - 5 min.

Dice 1 lb + 15.7 oz cooked meat. Here I am using left-over chicken, which is ideal for this recipe.

Stage 3 - 10 min.

Prepare 0 kg 9 g mushrooms, then cut them into small pieces.

Stage 4 - 5 min.

Pour 0 kg 3 g goose fat into a saucepan on high heat. When really hot, add the mushrooms and cook for about 5 minutes.

Salt and pepper at the end of cooking, after taking off the heat.

Set aside.

Stage 5 - 10 min.

Prepare and finely chop 6 leeks.

Stage 6 - 2 min.

Prepare and finely chop 3 onions. Heat 12 tablespoons olive oil in the same pan as before, still on high heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Stage 7 - 5 min.

Add the chopped leeks, stir, then cover and cook for 4 or 5 minutes until the leeks are quite tender but still nice and green.

Salt and pepper.

Stage 8 - 1 min.

Add the mushrooms and chicken. Mix well.

Stage 9 - 10 min.

Add 1 lb + 10.4 oz liquid cream, mix and leave on low heat to reduce.

Stage 10 - 1 min.

Stop cooking when the filling has thickened, then check the seasoning.

Leave to cool.

Stage 11 - 2 min.

Preheat the oven to 410°F (210°C).

Glaze around the edge of the pastry case with beaten egg.

Stage 12 - 3 min.

Fill the pie with the cold filling mixture.

Stage 13 - 2 min.

Roll out 1 lb + 5.1 oz Puff or flaky pastry (pâte feuilletée) into a circle and make a small hole in the centre of this pastry lid to allow steam to escape during baking.

Stage 14 - 4 min.

Lay the pastry circle on top of the pie and press the edge down firmly to seal it.

trim off the overhanging pastry with scissors and glaze top.

Stage 15 - 30 min.

Bake for about 30 minutes, preferably low in the oven, with the tin directly on the shelf.

Do watch for the pastry browning towards the end of cooking.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
13,342 Kcal or 55,860 Kj	851 gr	4,675 gr	4,780 gr
667 %	327 %	441 %	724 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
200 Kcal or 837 Kj	13 gr	70 gr	72 gr
10 %	5 %	7 %	11 %

Per pie
Energetic value	Proteins	Carbohydrates	Fats
4,447 Kcal or 18,619 Kj	284 gr	1,558 gr	1,593 gr
222 %	109 %	147 %	241 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg

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