Serves: 4
Ingredients:
- 1 large sheet of puff pastry
- Olive oil
- 600g chicken breast, cut into 2cm cubes
- 2 large spring onions, diced
- 1/4 teaspoon nutmeg
- 2 bay leaves
- Small bunch of fresh thyme, roughly chopped
- 200g sliced mushrooms
- 1 heaped tbsp creme fraiche
- 1 heaped tsp plain flour
- 1 heaped tsp dijon mustard
- 300ml water + 1 tbsp stock paste
Method:
- Preheat oven to 200°C
- Get out 1 sheet of puff pastry to defrost
- Add olive oil to a pan on medium-high heat
- Add diced chicken breast and fry until almost cooked through
- Add spring onions, nutmeg and bay leaves. Cook for another minute or two to soften the onion
- Add mushrooms and cook for another minute
- Add 1 heaped tbsp creme fraiche, 1 heaped tsp plain flour, 1 heaped tsp dijon mustard, 300ml water and 1 tbsp stock paste
- Stir until the sauce is combined and starts to thicken
- Take the pan off the heat and empty pie filling into an oven safe dish
- Place the sheet of puff pastry on top and tuck in the edges. Cut a small ‘X’ in the centre to let the steam escape
- Crack an egg into a small bowl and whisk. Brush the pastry with the beaten egg
- Place dish in the centre of the oven and cook until golden brown approx. 15 to 20 minutes