Ingredients
Step 1
6 pieces of chicken
1 large onion sliced
8ml rosemary
8ml thyme
3ml black pepper
50ml olive oil
Step 2
1Kg Pastry
Step 3
125g bacon - cut into small pieces
250g mushrooms - sliced
15ml chicken stock
250ml boiling water
35ml maizina, mixed with 25ml cold water 0.5ml ground cloves
125ml cream
Preparation
Step 1
Mix the herbs & the olive oil, and rub onto the chicken pieces Place the chicken pieces and onions onto an oven dish and bake at 200°C for 25 minutes Leave to cool, then debone the chicken and cut into small pieces
Step 2
Blind bake the puff pastry at 200°C for 15 minutes in a oven proof dish
Step 3
Fry the bacon and the mushrooms. Add the chicken stock, boiling water, maizina and the cloves. Add the roasted chicken pieces and the onions. Boil for 5 minutes, until thick and thick and creamy. Stir in the cream
Add the filling into the glass oven proof dish, cover with a thin layer of puff pastry, brush with egg and bake at 200°C for 40 minutes
