Baby Pies Of Chicken, Leek And Morel Mushrooms
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Baby Pies Of Chicken, Leek And Morel Mushrooms
  Chicken    Mushrooms    Leeks  
Last updated 6/12/2012 1:05:42 AM. Recipe ID 30804. Report a problem with this recipe.
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      Title: Baby pies of chicken, leek and morel mushrooms
 Categories: None
      Yield: 4 Servings
 
     20    Dried morels
    1/2 pt Chicken stock
      4    Shallots; finely chopped
    1/4 oz Fresh tarragon
      4 fl Riesling wine
    1/2 pt Double cream
      2 oz Unsalted butter
      2    Leeks; in 1 1/2 in pieces
      2    Boneless; skinless chicken
           -breasts in 4cm/1 1/2 in
           -pieces
    1/4 oz Fresh chives snipped
  1 1/4 lb Shortcrust pastry
           Egg yolk to glaze
           Seasoning
 
  Anthony Tobin (British Chef)
  
  1. Soak the morels in 150ml/ 1/4 pint of boiling water for 30 mins.
  Place the stock, tarragon and wine in a pan and bring to the boil.
  Boil steadily until the mixture has reduced by two thirds.
  
  2. Stir in the cream and bring back to the boil. Reduce the heat and
  cook gently for about 15 mins for a thick coating consistency. Pass
  the sauce through muslin. Leave to cool.
  
  3. Melt 15g/ 1/2 oz of the butter in a large frying pan. Add the
  leeks, cover and cook gently for 5 mins. Drain morels, add to the
  pan, cover and cook for another 5 mins.
  
  4. Melt 15g/ 1/2 oz of the butter in a frying pan, then add the
  chicken and fry gently until browned. Add to the leeks and morels.
  Stir in the chives and seasoning with enough sauce to moisten the
  chicken. Reserve the remaining sauce. Cool.
  
  5. Preheat the oven to 220C/425F/Gas 7. Place four 7.5cm/3in wide x
  5cm/2in high pastry rings on abaking sheet. Roll out the pastry on a
  floured surface and use to line the rings. Chill for 20 mins.
  
  6. Line the pastry cases with greaseproof paper and fill with baking
  beans. Bake blind for 10 mins and then remove the paper and beans.
  Fill pastry cases with the chicken mixture.
  
  7. Roll out the remaining pastry on a lightly floured surface and cut
  our the four lids. Dampen the edges with water. Press lids on top of
  the filling. Seal well and cut a small hole in the centre of each pie.
  
  8. Bake for 20 mins and then carefully remove the pastry rings. Brush
  sides and top of pastry with egg yolk and return to the oven for
  about 10 mins until golden brown. Melt the remaining butter and brush
  over the pies.
  
  9. Place pies in the centre of warmed plates. Serve with piped mashed
  potatoes and vegetables. Warm reserved sauce, thinning with stock if
  necessary and pour around pies.
  




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Recipe ID 30804 (Apr 03, 2005)

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