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Ingredientes
- 20 x Dry morels
- 1/2 pt Chicken stock
- 4 x Shallots, finely minced
- 1/4 ounce Fresh tarragon
- 4 fl ounce Riesling wine
- 1/2 pt Double cream
- 2 ounce Unsalted butter
- 2 x Leeks, in 1 1/2 in pcs
- 2 x Boneless, skinless chicken breasts in 4cm/1 1/2 in pcs
- 1/4 ounce Fresh chives snipped
- 1 1/4 lb Shortcrust pastry Egg yolk to glaze Seasoning
Direcciones
- 1. Soak the morels in 150ml/ 1/4 pint of boiling water for 30 mins. Place the stock, tarragon and wine in a pan and bring to the boil. Boil steadily till the mix has reduced by two thirds.
- 2. Stir in the cream and bring back to the boil. Reduce the heat and cook gently for about 15 mins for a thick coating consistency. Pass the sauce through muslin. Leave to cold.
- 3. Heat 15g/ 1/2 ounce of the butter in a large frying pan. Add in the leeks, cover and cook gently for 5 mins. Drain morels, add in to the pan, cover and cook for another 5 mins.
- 4. Heat 15g/ 1/2 ounce of the butter in a frying pan, then add in the chicken and fry gently till browned. Add in to the leeks and morels. Stir in the chives and seasoning with sufficient sauce to moisten the chicken. Reserve the remaining sauce. Cold.
- 5. Preheat the oven to 220C/425F/Gas 7. Place four 7.5cm/3in wide x 5cm/2in high pastry rings on abaking sheet. Roll out the pastry on a floured surface and use to line the rings. Refrigeratefor 20 mins.
- 6. Line the pastry cases with greaseproof paper and fill with baking beans.
- Bake blind for 10 mins and then remove the paper and beans. Fill pastry cases with the chicken mix.
- 7. Roll out the remaining pastry on a lightly floured surface and cut our the four lids. Dampen the edges with water. Press lids on top of the filling. Seal well and cut a small hole in the centre of each pie.
- 8. Bake for 20 mins and then carefully remove the pastry rings. Brush sides and top of pastry with egg yolk and return to the oven for about 10 mins till golden. Heat the remaining butter and brush over the pies.
- 9. Place pies in the centre of warmed plates. Serve with piped mashed potatoes and vegetables. Hot reserved sauce, thinning with stock if necessary and pour around pies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 211 | 63% |
| Total Fat 23.95g | 30% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.01g | |
| Cholesterol 83mg | 28% |
| Sodium 144mg | 6% |
| Potassium 586mg | 17% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.18g | 1% |
| Protein 11.69g | 19% |
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