Ingredients
- 300g chicken or leftover turkey
- 1 pack of Merchant Gourmet Whole Chestnuts, chopped
- 1 roll of puff pastry
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 380g chestnut mushroom, chopped
- 300ml stock
- 100ml double cream
- 1 tbsp Dijon mustard (optional)
- 1 tbsp chopped parsley
Instructions
- If you’re using fresh chicken, start by browning it in a pan for about 10 minutes. Remove the chicken and set it aside.
- Using the same pan, sauté the onions for around 5 minutes until softened. Add the mushrooms and cook for another 5 minutes. Stir in the garlic and chestnuts, mustard then season well.
- Sprinkle over the flour and cook for 1 minute, stirring well. Gradually pour in the stock, stirring continuously until the mixture thickens.
- Return the chicken to the pan (or add leftover cooked meat if using). Stir in the cream to finish the filling.
- Divide the mixture evenly between four 12cm ramekins.
- Brush the rims, and about 1 inch down the outside, with egg wash. Roll out the pastry and cut four squares large enough to cover each pie.
- Place a pastry square over each ramekin, gently pressing around the edges to seal. Brush the tops with egg wash, then cut three small slits for ventilation (or decorate as you wish).
- Bake for 20–25 minutes, until golden and puffed.
