American Originals EK1880, Инструкция по эксплуатации, Страница: 8 / 17

CREAMY CHICKEN AND
MUSHROOM PIE
Makes 1 pie
INGREDIENTS
1 portion of puff pastry
300 g chicken pieces, diced
300 g chestnut mushrooms, roughly chopped
1 small onion, finely chopped
4 tbsp single cream
1 tbsp salted butter
Salt and pepper, to taste
METHOD
Blind bake the pastry, according to the
instructions given in this manual.
Melt the butter in a large frying pan, then add
the onions and fry on a medium heat for a
couple of minutes, until softened.
Add the mushrooms and parsley and cook for
approximately 6 minutes, stirring occasionally.
Season with salt and pepper to taste, then
transfer into a separate bowl and leave to cool.
Add the diced chicken pieces to the frying
pan and cook until golden and then add in the
mushrooms and onions.
Stir in the cream and then leave to simmer on
a low heat for a couple of minutes, until the
mixture thickens. Season with salt and pepper,
if required, and then leave to cool.
Once cooled, add the pie mixture to the blind-
baked pastry base, placing a greater amount of
filling in the centre to give your pie a
good shape.
Cover the pastry base with the pastry top and
then close your Pie Maker lid.
Cook for a further 10 minutes or until
well browned.
Switch off your Pie Maker and unplug it from
the mains power supply. Remove the pies using
a plastic or wooden spatula.
Note: Pies can be cooked directly in your
Pie Maker from cold. This will require
approximately 5–8 minutes extra cooking time.
Caution:
The cooking plates get very hot;
never touch them directly, always use heat-
resistant oven gloves.
Creamy Chicken and Mushroom Pie
9