Baby Pies of Chicken, Leek and Morel Mushrooms
Baby Pies of Chicken, Leek and Morel Mushrooms is a none recipe made with Dried Morels, Chicken Stock, Shallots Finely Chopped, Fresh Tarragon, and Riesling Wine. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 20
- 1/2 pt
- 4
- 1/4 oz
- 4
- 1/2 pt
- 2 oz
- 2
- 2
- 1/4 oz
- 1 1/4 lb
- Egg Yolk To Glaze
- Seasoning
Method (preview)
- 1
Place the stock, tarragon and wine in a pan and bring to the boil.
- 2
Boil steadily until the mixture has reduced by two thirds.
- 3
Stir in the cream and bring back to the boil.
- 4
Reduce the heat and cook gently for about 15 mins for a thick coating consistency.
- 5
Pass the sauce through muslin.
- 6
Leave to cool.
- 7
Melt 15g/ 1/2 oz of the butter in a large frying pan.
- 8
Add the leeks, cover and cook gently for 5 mins.
- 9
Drain morels, add to the pan, cover and cook for another 5 mins.
- 10
Melt 15g/ 1/2 oz of the butter in a frying pan, then add the chicken and fry gently until browned.
- 11
Add to the leeks and morels.
- 12
Stir in the chives and seasoning with enough sauce to moisten the chicken.
- 13
Reserve the remaining sauce.
- 14
Cool.
- 15
Preheat the oven to 220C/425F/Gas 7.
- 16
Place four 7.
- 17
Roll out the pastry on a floured surface and use to line the rings.
- 18
Chill for 20 mins.
- 19
6. Line the pastry cases with greaseproof paper and fill with baking beans.
- 20
Bake blind for 10 mins and then remove the paper and beans. Fill pastry cases with the chicken mixture.
- 21
Bake for 20 mins and then carefully remove the pastry rings.
- 22
Brush sides and top of pastry with egg yolk and return to the oven for about 10 mins until golden brown.
- 23
Melt the remaining butter and brush over the pies.
- 24
Place pies in the centre of warmed plates.
- 25
Serve with piped mashed potatoes and vegetables.
- 26
Warm reserved sauce, thinning with stock if necessary and pour around pies.
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