Hearty win­ter pie with­out the guilt of pas­try

Central and North Burnett Times - - SPORT - PURE FOOD with Do­minique Rizzo More at do­mini­quer­izzo.com

Chicken and mush­room pies with creamed ri­cotta and cau­li­flower crust Serves 2 IN­GRE­DI­ENTS: For the creamed cau­li­flower: ★ ½ head cau­li­flower, trimmed and bro­ken into flo­rets ★ 1 tsp but­ter ★ ½ cup water ★ 100g firm ri­cotta cheese ★ salt and pep­per

For the fill­ing: ★ 1 tbs olive oil ★ 1 onion, diced ★ 200g but­ton mush­rooms or sim­i­lar ★ sliced 200g chicken breast meat, diced ★ 1 tsp fresh thyme leaves ★ 1 tbs corn flour ★ 1 cup chicken stock ★ 2 tbs thick nat­u­ral yo­gurt ★ 2 hand­fuls of spinach ★ salt and pep­per

METHOD: Place the cau­li­flower, water and but­ter into a small pot fit­ted with a lid and cook the cau­li­flower over a mod­er­ate heat un­til ten­der, al­low to cool be­fore blend­ing it with the ri­cotta un­til creamy. Sea­son with salt and pep­per to taste. Heat an­other pot with the olive oil and sweat off the onions un­til soft­ened, about 8 min­utes, add in the mush­rooms and cook the mush­rooms un­til all of their liq­uid has been cooked out. Add in the diced chicken and the thyme leaves and con­tinue cook­ing un­til the meat turns white. Stir in the corn flour and the chicken stock and sim­mer un­til the sauce thick­ens. Cook the sauce for 2 min­utes and then turn off the heat adding in the yo­gurt, spinach and ad­just­ing the sea­son­ing by adding salt and pep­per. Pre­heat the oven to 200C. Spoon the chicken and mush­room mix into two oven-proof dishes or into a casse­role dish and then spoon on the creamed cau­li­flower, cov­er­ing the chicken and mush­room mix. Bake for 20 min un­til the cau­li­flower is golden. This can also be done un­der the grill, cook­ing for about 10 min.


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