Chicken pie with citrus salad

By admin
19 March 2013

Say it . . . with a citrus salad

Serves 4

Preparation time: 15 min

Cooking time: 25 min

800 g puff pastry, defrosted

5 ml (1 tsp) Dijon mustard

3 chicken breast, cooked and shredded

100 g mushrooms

salt and pepper

60 ml (¼ c) breadcrumbs

500 ml (2 c) grated Cheddar cheese

15 ml (1 T) mushroom soup powder

45 ml (3 T) water

1 egg, whisked

SALAD

1 onion, sliced

5 ml (1 tsp) red wine vinegar

salt and pepper

45 ml (3 T) oil

salad greens

2 grapefruit or blood oranges, sliced

1 Preheat the oven to 180 °C.

2 On a lightly floured surface roll out the puff pastry and cut out 8 circles the size of side plates.

3 Brush the middle of half the pastry circles with mustard and top with the chicken and mushrooms. Season with salt and pepper.

4 Toss the breadcrumbs and cheese in a bowl and sprinkle over the mushrooms. Mix the mushroom soup powder with the water and spoon over the filling of each pie.

5 Top with the remaining pastry circles and press to seal the edges. Make slits on top to allow steam to escape. Brush with the egg and bake for 25 minutes.

6 Salad: Combine the onion and vinegar and add salt and pepper to taste. Mix in the oil. Combine the salad greens and grapefruit or orange slices and toss with the dressing.

- Hope Malau

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