I use Old Bay Seasoning which I first discovered in American. It has paprika celery salt, red pepper, black pepper and paprika. I have noticed that it is now available in UK supermarkets.
Roast a couple of chicken quarters for this recipe or roast a whole chicken and use the breast meat for something else.
10 g porcini mushrooms
60 g butter
1 onion, finely diced
300 g mushrooms, sliced
2 tbsp plain flour
1/2 tsp old bay seasoning (see note above)
2 roasted chicken leg quarters, meat removed from the bone
fresh parsley leaves, chopped
320 g puff pastry sheet
1 egg yolk, lightly beaten with a splash of water
Soak the porcini mushrooms in 200ml of boiling water and set aside.
Melt half the butter in a pan, add the onion with a pinch of salt and sauté on a low heat until soft. Turn the heat up to medium, add the mushrooms, cook until excess moisture has evaporated. Remove the porcini mushrooms from the water, chop and add to the pan.
Add the rest of the butter along with the flour and stir to combine. Pour the mushroom water into the pan, lower the heat and stir until the sauce has thickened. Add Old Bay Seasoning along with the chicken, stir to coat, tip into a wide bowl, cool and ideally chill in the fridge for at least 30 minutes.
Preheat the oven to 200c fan & line a baking tray with baking parchment.
Roll out the dough to an oblong shape approximately 24cm x 32cm but you don’t need to be precious about the measurements. Put the pastry sheet on the baking tray, add the chilled filling slightly off centre down the long side (see video) leaving and edge all round. Use the beaten egg to coat the edge then pull the pastry over the top and seal with a fork.
Place in the oven for 30-35 minutes until crisp and golden. Serve with broccoli or your favourite greens
Chicken & Mushroom Pastry Slice
Ingredients
- 10 g porcini mushrooms soaked for 10 mins in 200ml boiling water
- 60 g butter
- 1 onion diced
- 300 g mushrooms sliced
- 2 tbsp plain flour
- ½ tsp old bay seasoning
- 2 roasted chicken leg quarters meat removed from the bones
- fresh parsley leaves chopped
- 320 g puff pastry sheet
- 1 egg yolk lightly beaten
Instructions
- Soak the porcini mushrooms in 200ml of boiling water and set aside.
- Melt half the butter in a pan, add the onion with a pinch of salt and sauté on a low heat until soft. Turn the heat up to medium, add the mushrooms, cook until excess moisture has evaporated. Remove the porcini mushrooms from the water, chop and add to the pan.
- Add the rest of the butter along with the flour and stir to combine. Pour the mushroom water into the pan, lower the heat and stir until the sauce has thickened. Add Old Bay Seasoning along with the chicken, stir to coat, tip into a wide bowl, cool and ideally chill in the fridge for at least 30 minutes.
- Preheat the oven to 200c fan & line a baking tray with baking parchment.
- Roll out the dough to an oblong shape approximately 24cm x 32cm but you don't need to be precious about the measurements. Put the pastry sheet on the baking tray, add the chilled filling slightly off centre down the long side (see video) leaving and edge all round. Use the beaten egg to coat the edge then pull the pastry over the top and seal with a fork.
- Place in the oven for 30-35 minutes until crisp and golden. Serve with broccoli or your favourite greens
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