Chicken and mush­room pot pies

Broome Advertiser - - Happenings -

Prepa­ra­tion: 20 min­utes Cook­ing: 30 min­utes Serves: 4 In­gre­di­ents 40g but­ter 1 leek, halved, washed, thinly sliced 300g flat mush­rooms, diced 125g fetta cheese, crum­bled 3 cups shred­ded cooked chicken ¼ cup flat-leaf pars­ley leaves, chopped 1½ sheets frozen ready-rolled puff pas­try par­tially thawed Bechamel sauce: 40g but­ter, chopped 2 tbsp plain flour 2 cups milk


To make the bechamel sauce, melt the but­ter in a medium saucepan over medium-high heat un­til foam­ing. Add the flour. Cook, stir­ring, for 1-2 min­utes or un­til bub­bling. Re­move from heat. Slowly add the milk, whisk­ing con­stantly, un­til sauce is smooth. Re­turn to high heat. Cook, stir­ring, for 5 min­utes or un­til sauce comes to the boil. Re­move to a large bowl. Mean­while, melt the but­ter in a non-stick fry­ing pan over medium heat. Add the leek. Cook, stir­ring, for 3 min­utes or un­til soft. In­crease heat to high. Add the mush­rooms. Cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til ten­der. Re­move from heat. Pre­heat oven to 220C. Lightly grease four 1½-cup ca­pac­ity oven­proof dishes. Stir the mush­room mix­ture, fetta, chicken and pars­ley into the bechamel sauce. Sea­son with salt and pep­per. Spoon the mix­ture into the dishes. Cut the pas­try into 6cm squares. Ar­range 6 squares, slightly over­lap­ping, over each pie top. Brush lightly with wa­ter. Sprin­kle with pep­per. Place dishes on an oven tray and bake for 20 min­utes or un­til pas­try is golden and puffed. Serve. Tip: The bechamel sauce can be made up to 2 days ahead. To pre­vent it form­ing a skin, cover the sur­face with plas­tic wrap as soon as you trans­fer it into the bowl. Smooth the plas­tic wrap right across the sur­face. Re­frig­er­ate un­til ready to use.

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