- For the filling:
- 250 g mixed mushrooms, chopped
- 1⁄2 cup chicken broth
- 1⁄4 cup cream (fresh or sour)
- 1 T flour
- Sea salt and freshly ground pepper, to taste
- 3 - 4 T dill, chopped
- 300 g free-range rotisserie chicken, shredded
- 1 - 2 T lemon juice
- 2 x 250 g sheets Woolworths frozen all-butter puff pastry
- 1 free-range egg, beaten
- Thick sour cream, for serving (optional)
Blitz the mushrooms with the broth, cream, flour and seasoning. Cook, stirring, until it boils and thickens slightly. Stir in the dill, chicken and lemon juice. Check the seasoning and allow to cool before using.
To assemble the pies, thaw the pastry slowly in the fridge so that it is still cold but easy enough to handle.
Place a sheet of pastry on a sheet of baking paper. Place 1 cup filling down the centre, then roll over to encase the filling. Do the same with the second sheet of pastry. Chill the pies while heating the oven to 190°C.
Slash the pastry diagonally, then brush with beaten egg. Bake for 25 minutes, or until bronzed and cooked through. Allow to stand for a few minutes then, using a sharp knife, slice each pie across into 2 or 3 portions, or many more for snack size. Serve hot with thick sour cream on the side, if you like. It’s also good with a side salad of mixed leafy greens.
Cook’s note: Be generous with the filling – leftovers will, however, freeze well. Use in jaffles or snackwiches, adding some crumbled feta.
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