Mushroom and chicken pies

Recipe from: 10/19/2000 12:00:00 AM
Ingredients 11
Servings 20
Time

Ingredients

  • 45
    ml
    butter, melted
  • 61
    g
    instant chicken and mushroom soup powder
  • 15
    ml
    cake flour
  • 500
    ml
    milk
  • 1
    large onion, chopped
  • 125
    g
    fresh button mushrooms, sliced
  • oil
  • 500
    g
    cooked chicken, finely chopped
  • salt and pepper
  • a little dry sherry
  • egg and milk mixture
 

Method

20 min
 
Preheat the oven to 220 ºC. Make a thick white sauce using the butter, soup, flour and milk. Fry the onion and mushrooms in a little heated oil until tender and add to the white sauce along with the chicken. Season with salt and pepper and a little sherry to taste. Allow to cool. Roll out 1 kg of bulk pastry (see recipe) until 3 mm thick and cut out 14-cm circles. Spoon about 15 ml (1 T) of the filling on one half of each circle, brush the edges with water and fold the pastry over to make a crescent. Press the edges down well with your fingers and then with a fork. Brush with an egg-and-milk mixture and bake for about 20 minutes until golden brown and done. Makes 20 pies.
 

Read more on: poultry  |  bake
 

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