Recipes Archive

Battered and

Braised lemon-and-spinach free-range lamb with organic-rice pilaf

2 hours

Vegan recipes

Wild mushroom ragout on herb mash

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Poached eggs with yoghurt, saffron and smoked paprika sauce

10 minutes

Couscous recipes

Earl Grey couscous with spiced dried fruit compote

Brunch recipes

Ham, apple and sweet potato pie

1 hour

Beef recipes

Caramelised oxtail pot pie

3 hours 20 minutes

Roast chicken and mushroom pie

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

6 baby leeks, sliced
1 T olive oil
50 g butter
400 g portobellini mushrooms, halved
8 fresh sage leaves
4 cloves garlic, crushed
¾ cup white wine
2 cups chicken stock
1 cooked rotisserie chicken, shredded
1 cup cream
2 t cornflour
Sea salt and freshly ground black pepper
500 g pastry*
1 free-range egg yolk

Method

Preheat the oven to 180°C. In a large saucepan over a medium to low heat, fry the leek in the olive oil and butter for 5 minutes.
Turn up the heat to medium and add the mushroom, sage and garlic. Fry for a further 10 minutes, then add the wine, stirring for 2 minutes, before adding the chicken stock.

Simmer for 10 to 15 minutes, until slightly thicker, before adding the shredded chicken and cream. Add the cornflour, 1 t at a time, to thicken.
Bubble slowly for a further 5 minutes, then season to taste. Spoon onto a large, shallow ovenproof plate.

On a floured surface, roll out the pastry to 3 cm thick. Click here for a perfect shortcrust pastry for this recipe.
Drape over the filling to cover the plate before fitting snugly round the mixture.

Beat the egg yolk, adding a drop of milk to dilute if necessary, then lightly brush the surface with the egg mixture. Bake for 15 to 20 minutes, until golden and crisp.

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Roast chicken and mushroom pie

Ingredients

Method