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Three-Star Pie Recipe

   
 

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     Three-Star Pie

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   60 minutes

Ingredients
1/2 cup flour
salt and freshly ground black pepper
500 g skinless chicken breasts, cut into 2 cm chunks
2 tablespoons olive oil
25 g butter
1 onion, finely chopped or 2 small leeks, white part only, sliced
2 cloves garlic, crushed
125 g mushrooms, sliced
1/3 white wine
 
1 cup chicken stock
1/2 cup cream
1 teaspoon wholegrain mustard
1 tablespoon chopped fresh herbs (tarragon)
1 tablesoon chopped parsley
4 sheets pre-rolled puff pastry
2 eggs, lightly beaten, for glaze

Instructions
Put flour, salt and black pepper in a bowl and mix. Add chicken and toss well. Heat oil and butter in a large frying pan over a moderate to high heat. Shake excess flour off chicken and cook in batches until golden and sealed (not cooked all the way through). Transfer chicken to a plate and set aside. Place the onion or leeks and garlic in the frying pan and cook gently until soft, about 5 minutes. Add the mushrooms and cook for 1 minute. Add wine and boil for 1 minute then add the stock and cream and simmer for a further 5 minutes. Remove from the heat, add chicken, mustard and herbs and set aside to cool. Preheat the oven to 180°C.
Cut pastry to line bases and tops of 4x10 cm pie tins. Spoon the filling into pastry cases. Brush edges of pastry with egg glaze. Place tops on pies and seal with a fork or crimp with your thumb. Brush tops with egg glaze. Make 2-3 slits with a sharp knife in the top of each pie to allow steam to escape. Place pies in the preheated oven and cook for 35 minutes or until golden.


Originally Submitted
6/19/2012





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