Recipe Details
Title Chicken and wild mushroom frying pan pie
Author James Martin
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 384.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Butter, unsalted25 Gram
Salt, table0.5 Teaspoon
Water, tap, drinking125 Millilitre
Butter, unsalted25 Gram
Onions, shallots, raw1 Medium
Garlic1 Clove
Chicken, breast, meat only, raw400 Gram
Wine, Maderia50 Millilitre
Stock, chicken, liquid150 Millilitre
Tarragon, fresh2 Tablespoon
Cream, fresh, double200 Millilitre
Egg, yolk, chicken, raw2 Medium
Salt, sea1 Pinch
Pepper, black1 Pinch
Flour, wheat, white, plain250 Gram
Mushrooms, chanterelle, raw75 Gram
Mushrooms, chestnut. raw75 Gram
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 748
Protein 61.20%
Other Carbohydrate 31.86%
Sugar 3.59%
Fat Saturated 121.29%
Fat Unsaturated 29.39%
Fiber 11.18%
Sodium 21.74%
Salt 22.84%
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Recipe Method
1. Preheat the oven to 200C/400F/Gas Mark 6. 2. For the rough puff pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place thevery cold butter, cut into small cubes and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. 3. When the cubes of butter have become small pieces and the dough is grainy, gradually add the125ml iced water and mix until it is all incorporated, but don t overwork the dough you should have a marbled effect with the butter without mixing it in completely. 4. Roll the mixture into a 2.5cm/1in-thick rectangle, wrap in cling film and refrigerate for 20 minutes. 5. When the pastry is chilled, flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. 6. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. 7. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Rest the pastry in the fridge for at least 20 minutes between turns. Repeat two more times to make four turns. 8. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. 9. For the pie, heat a large ovenproof frying pan until hot, add the butter and when the butter is foaming, add the finely chopped shallot and finely sliced garlic and fry for a minute. Add the boneless and skinless chicken breasts, cut into 1cm/1/2in thick slices and fry until just coloured. 10. Add the mixed mushrooms of chanterelle and chestnuts (or girolles) cut into quarters, rest left whole and fry over a high heat for 2-3 minutes, or until just softened. Add the Madeira and flamb
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