Mon, 15 November 2021
Creamy forest mushroom, spinach & chicken pie by chef Edward Hayden.
Ingredients:
25g/1oz butter
4 large chicken breasts, diced
1 leek, thinly sliced
3 garlic cloves, crushed
200g/7oz forest mushrooms
1oz/25g) flour
½ glass white wine
50g/2oz grated Cheddar cheese
400ml/14fl oz milk
1 large onion
75g/3oz fresh baby leaf spinach
oil
Topping
1 sheet of puff pastry, ready rolled
egg glaze, made from 1 egg and milk
Method
1) Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning)
2) Add the chicken and cook for 4–5 minutes. Add the leek, garlic and mushrooms at this stage together with a little seasoning
3) After a further 5 minutes, sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce)
4) Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like, you could add a little cream as well
5) Simmer for 5–6 minutes and then transfer to a large casserole dish
6) Neatly arrange the pastry on top
7) Brush the pastry lightly with a little egg wash glaze and bake in a preheated oven (190?C/375?F/Gas mark 5) for approximately 30 minutes
