Find your recipes and restaurants here

Mushroom and chicken pies

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


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


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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.