Chicken pie with rosemary crust

Recipe from: 7/9/1998 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • CRUST
  • 500
    g
    cold butter
  • 500
    g
    cake flour
  • 5
    ml
    chopped fresh rosemary
  • FILLING
  • 1
    onion, chopped
  • 250
    g
    fresh mushrooms, sliced
  • oil
  • 2
    large carrots, cut into pieces
  • 1
    cooked chicken, deboned and shredded
  • 2
    juice and rind of lemons
  • 500
    ml
    chicken stock
  • salt and pepper to taste
  • 15
    ml
    cake flour
  • whisked egg yolk for brushing on top
 

Method

+/- 20 min
 
Preheat the oven to 200ºC. Grate the butter into the cake flour and rub in with your fingertips until well blended. Add the rosemary and salt, press the pastry together and shape into a ball. Chill until needed. Fry the onion and mushrooms in a little oil until tender. Add the carrots, shredded chicken, lemon juice and rind, and chicken stock and simmer for about 15 minutes until the carrots are tender and the flavours well blended. Season to taste with salt and pepper and thicken the sauce slightly with cake flour blended to a paste with a little water. Turn the mixture into a fairly large pie dish and brush the sides of the dish with water. Roll out the pastry and place over the filling. Brush with egg yolk and decorate with patterns cut from the remaining pastry. Bake for about 20 minutes or until the pastry is golden brown and done and the filling hot. Serves 6-8.
 

Read more on: poultry  |  bake
 

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