|1.00||chicken — large|
|5.00 ml||coriander — seeds|
|500.00 g||button mushrooms — finely sliced|
|1.00||soup powder — cream of mushroom|
|800.00 g||puff pastry|
|2.00||eggs — large, yolks only, lightly beaten|
Remove any excess fat from the chicken.
Heat the oil in a large saucepan and add the cloves, coriander and chicken.
Brown the chicken on both sides.
Cover and cook over a low heat until cooked through.
Remove the chicken from the heat and allow it to cool.
Remove the meat from the bones and break into smaller pieces.
Add the mushrooms and soup mix to the chicken.
Add a little water so that mixture isn’t too dry.
Grease a pie dish.
Roll out the pastry and line the dish with half the pastry.
Brush the pastry with egg yolk.
Spoon the filling into the pastry.
Cover with the remaining pastry and press the edges to seal well. Brush with beaten egg yolk.
Bake in a preheated 200 °C oven for 40 minutes, or until golden and crisp.