1 whole poached or roasted chicken
2 tbsp butter
200g baby leeks, washed and thinly sliced
NOMU Sea Salt and Black Pepper, to taste
1 tsp NOMU One For All Grinder
300g baby mushrooms, cut into quarters
4 tbsp sherry
1 sheet all butter puff pastry
1 egg, beaten
Velouté:
60g butter
60g cake flour
2 tbsp NOMU Chicken Stock dissolved in 1 liter hot water
Preheat your oven to 180°C.
Remove the meat from the chicken and shred or cut it into small bite-size pieces. Discard the skin.
Melt the butter in a large frying pan over medium heat. Fry the leeks with a pinch of Salt and One For All Grinder until soft and tender. Add the mushrooms and fry until lightly golden and cooked through. Deglaze the pan with sherry and cook until evaporated. Add the chicken, stir to combine and set aside.
To make the velouté, melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 2 minutes, then gradually add the chicken stock while stirring continuously until you have a thick, velvety sauce. Add the velouté to the chicken and leek mixture and season with salt and pepper.
Place the chicken mixture into a large pie dish or divide between 6 small pie dishes. Roll out the puff pastry on a lightly floured surface and cover the pie dish or cut into rounds to cover the small dishes. Gently push down around the edges to seal it and trim off any excess. Brush the pastry with beaten egg and bake for 20-30 minutes or until the pastry is golden brown and crisp on top.
Tip: This recipe makes 1 large pie or 6 small pies.
1 whole poached or roasted chicken
2 tbsp butter
200g baby leeks, washed and thinly sliced
NOMU Sea Salt and Black Pepper, to taste
1 tsp NOMU One For All Grinder
300g baby mushrooms, cut into quarters
4 tbsp sherry
1 sheet all butter puff pastry
1 egg, beaten
Velouté:
60g butter
60g cake flour
2 tbsp NOMU Chicken Stock dissolved in 1 liter hot water
Preheat your oven to 180°C.
Remove the meat from the chicken and shred or cut it into small bite-size pieces. Discard the skin.
Melt the butter in a large frying pan over medium heat. Fry the leeks with a pinch of Salt and One For All Grinder until soft and tender. Add the mushrooms and fry until lightly golden and cooked through. Deglaze the pan with sherry and cook until evaporated. Add the chicken, stir to combine and set aside.
To make the velouté, melt the butter in a saucepan, then stir in the flour to form a paste. Cook for 2 minutes, then gradually add the chicken stock while stirring continuously until you have a thick, velvety sauce. Add the velouté to the chicken and leek mixture and season with salt and pepper.
Place the chicken mixture into a large pie dish or divide between 6 small pie dishes. Roll out the puff pastry on a lightly floured surface and cover the pie dish or cut into rounds to cover the small dishes. Gently push down around the edges to seal it and trim off any excess. Brush the pastry with beaten egg and bake for 20-30 minutes or until the pastry is golden brown and crisp on top.
Tip: This recipe makes 1 large pie or 6 small pies.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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