Chicken pie

By admin
08 June 2011

Serves 8-10 Preparation time: 20 min Cooking and baking time: 1 hour 15 min

40 ml (8 t) butter 200 g bacon, finely diced 250 g mushrooms, sliced 25 ml (5 t) cake flour 5 ml (1 t) salt 3 ml (generous ½ t) freshly ground black pepper 1 chicken (1,5 kg), cut into pieces 5 whole cloves 5 whole allspice 4 black peppercorns 1 bay leaf 50 ml sago 2 hard-boiled eggs, sliced 1 egg yolk, beaten 25 ml (5 t) vinegar or 50 ml (10 t) dry white wine puff pastry

Heat 20 ml of the butter in a saucepan and fry the bacon until crisp.

Remove.

Fry the mushrooms until brown and add to the bacon.

Mix the flour, salt and pepper and roll the chicken in the mixture. Heat the rest of the butter and fry the chicken until brown all over.

Tie the cloves, allspice, peppercorns and bay leaf in a piece of cheesecloth and add to the chicken.

Add the sago, cover with water and cook slowly until the meat is tender.

Remove the bag of spices.

Strain the liquid (stock) and set aside.

Remove the chicken meat from the bones, place in a bowl with the hard-boiled egg and bacon and mushrooms and mix.

Preheat the oven to 240 °C.

Spoon the chicken mixture into a pie dish and place a pie funnel in the middle (optional).

Heat the stock over low heat, add the egg yolk – don’t let it curdle – and stir in the vinegar or wine.

Pour the stock over the chicken in the dish.

Roll out the puff pastry thinly and place on the chicken.

Prick with a fork and, if you don’t have a pie funnel, make a hole in the middle of the pastry for steam to escape.

Bake for 15-20 minutes, reduce the heat to 180 °C and bake for 15 minutes.

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