- Prep time:
- 40 minutes
- Cooking time:
- 20 minutes
- Chilling/ Freezing Time:
- 30 minutes
- Level of Difficulty:
- CircoTherm® Intensive, Induction
|1 2/3 cup (250 g) plain flour|
|½ tsp salt|
|200g unsalted butter, cubed|
|½ cup (125 g) sour cream|
|50 g unsalted butter|
|1 leek, white part only, quartered and finely sliced|
|150 g trimmed button mushrooms, sliced|
|150 g trimmed Swiss brown mushrooms, sliced|
|2 tsp chopped thyme leaves|
|500 g skinless chicken thigh fillets, cut into 1 cm cubes|
|¼ cup (35 g) plain flour|
|100 ml white wine|
|100 ml chicken stock|
|2 tbsp (40 ml) cream|
|Salt and pepper to taste|
|1 egg yolk, lightly beaten|
Neff’s CircoTherm® Intensive is used for this recipe to achieve golden pastry bases. We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. All herbs are fresh (unless specified) and cups are lightly packed. All vegetables are medium size and peeled, unless specified. All eggs are 55–60 g, unless specified.
Traditional chicken and mushroom pies with crispy golden pastry cooked using NEFF’s CircoTherm® Intensive to ensure perfect golden pastry bases.
To make the pastry, place flour in the bowl of a food processor, add salt and butter and pulse the food processor until mixture resembles breadcrumbs.
Add sour cream and pulse until the pastry forms a ball. Remove pastry from the food processor, wrap in plastic wrap and refrigerate for 30 minutes.
To make the filling, place butter in a large saucepan on Induction heat level 7. Add leek and cook for 3 minutes or until soft. Add mushrooms and cook for a further 3 minutes; add thyme and chicken and stir well to combine; cook for a further 5 minutes. Add flour and cook for 2 minutes, ensuring flour doesn’t stick to the base of the saucepan. Reduce Induction level to 5, add wine and chicken stock and cook for 10 minutes. Finally add cream and season with salt and pepper. Cook for a further 5 minutes or until thickened. Allow filling to cool completely.
Grease 6 individual pie tins (9 cm diameter and 3 cm deep). Place the wire rack on the lowest shelf position and preheat the oven on CircoTherm® Intensive 180°C.
Take 2/3 of the pastry and roll out to 3 mm thickness and line pie tins. Fill the pies with filling and brush edges with egg yolk. Roll out the remaining pastry, cut tops for the pies and place on top of filling. Gently press pie edges with a fork. Brush pies with remaining egg yolk.
Bake the pies for 15 to 20 minutes or until golden. Allow to cool for 5 minutes before serving. Top with a sprig of fresh thyme to serve.
The use of unsalted butter and the sour cream ensure a light golden pastry. Resting the pastry in the refrigerator makes it easier to handle.
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.