South Africa publishes recipe for a large chicken and mushroom pie — Daily Maverick

In South Africa, author Tony Jackman offered a recipe for a large chicken and mushroom pie serving six to eight portions. For the dish, he used ready-made frozen shortcrust pastry and recommends preparing the filling in advance and cooling it completely before baking. The recipe was published by Daily Maverick.

Ingredients

The pie requires six chicken breast fillets, 200 g of sliced portobellini mushrooms, one white onion, three garlic cloves, 200 ml of dry white wine, chopped rosemary leaves and four clove buds. Olive oil, salt, black pepper, a package of thawed shortcrust pastry, one egg for brushing, and cooking spray or butter for the baking dish are also needed.

The onion should be thinly sliced and cooked in a deep pot in olive oil for three minutes. Garlic is then added, followed by mushrooms a minute later. They are cooked over higher heat until the liquid they release has reduced by half.

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Preparation and baking

Wine, rosemary and cloves are added to the mushrooms, then the mixture is salted and generously seasoned with pepper. Cooking continues until the volume of the wine has reduced by half. Separately, the chicken breasts are seasoned with salt and pepper, fried in olive oil, and, once cooled, finely chopped and mixed with the mushroom base.

A 23 cm diameter baking dish is greased with cooking spray or butter. Part of the pastry is rolled out for the bottom base, leaving an edge about 2 cm larger than the dish. The filling is placed inside, covered with a second layer of pastry, and the edges are crimped. A cross-shaped opening is made in the centre of the top, and the surface is brushed with beaten egg. The pie is baked at 180°C for 35–45 minutes, until golden brown.