Publications
- 400 g - puff pastry
- - olive oil
- 250 g - mushrooms, sliced
- 1 bunch - spring onions, chopped
- 200 g - baby spinach leaves
- 100 g - feta cheese, crumbled
- 200 g - chicken breast fillets, cooked, sliced
- 40 ml - butter
- 40 ml - cake flour
- 250 ml - milk
- 1 - egg, beaten
1 Heat olive oil in a frying pan and stir-fry the mushrooms until cooked and tender. Add the spring onions and stir-fry for a further 2 minutes. Stir in the spinach and season with salt and black pepper. Allow to cool before adding the feta and chicken.
2 Melt the butter in a small saucepan. Stir in the cake flour, add the milk and stir with a balloon whisk until smooth, stirring until the sauce begins to boil and has thickened. Remove from the heat and season to taste. Mix the sauce with the rest of the filling and allow to cool, then refrigerate until cold.
3 Preheat the oven to 200°C. Roll out the puff pastry into a rectangle on a floured surface. Spoon the chicken filling down the centre and cut the pastry on both sides of the filling into strips, then plait the strips over the filling to cover it. Brush the tips of the pastry strips with a little water before pressing them together lightly to ensure they stick together. Brush the pie with beaten egg and place on a greased baking tray (it’s easy if you use two egg lifters or, alternatively, slide the pie from the work surface onto the baking tray). Bake for 30 minutes or until golden brown.
Tip Caramelise some cherry tomatoes with a dash of balsamic vinegar and a spoonful of brown sugar, and serve with the pie.
