Chook and Mushroom Pie with Salad Greens and Traditional Tomato Sauce

INGREDIENTS

  • 6 pieces Free Range Chicken Maryland
  • to taste Salt Flakes
  • to taste Freshly Ground Black Pepper
  • 50g Unsalted butter
  • 7 Large Mushrooms
  • 1/4 cup Unbleached plain flour
  • 200ml Cream
  • 2 tbspn Flat Leaf Parsley
  • 2 tbspn Oregano
  • 2 tbspn Thyme

Sour Cream Pastry

  • 1 batch Sour Cream Pastry
  • 1 Egg
  • 1/4 cup Milk

Salad Greens

  • 1 White Witlof
  • 50g Rocket
  • 1/2 Radicchio
  • 1 Baby Cos
  • To season Sea Salt
  • To season Freshly Cracked Black Pepper
Print Recipe

Pre-heat the oven to 200°C.

Season the Chicken Maryland with sea salt and pepper.

Butter a baking dish. Place the seasoned chicken Maryland into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.

Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.

Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.

Place a large saucepan over high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.

Sprinkle the flour over the mushrooms and cook for a further couple of minutes.

Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.

Remove the meat from the Maryland and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.

Refrigerate until chilled.

Make the pastry and once chilled, roll to 3 mm thick and cut to line greased pie dishes, leaving a “lip” over the edge.

Cut out six smaller rounds – these are the pie lids.

Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.

Increase the oven temperature to 220°C.

Place the pies onto a flat baking tray then place in the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 – 10 minutes until golden brown.

Remove from the oven and serve.

Description: Salad of Greens

Wash all of the salad greens and spin dry well so that there is no residual moisture on the leaves, set aside.

To make the salad dressing place the Olive Oil, Red Wine Vinegar and Vino Cotto into a mixing bowl, whisk together and season to taste, set aside.

Place all ingredients into a mixing bowl and lightly dress with Maggie’s salad dressing. Dress salad at table before serving, season with salt and pepper.

Serve Chicken Pie with Salad Greens and Traditional Tomato Sauce.