Delicious, creamy mushroom and chicken filling in puff pastry
Chicken - 1kg
Mushrooms - 1 pack of mushrooms (approximately 9)
Butter - 2 tbsp
Onion - 1 large or 2 small
Puff Pastry - 500g pack
Chillies - 10 or however many you'd like
Oil (to grease tray)
INGREDIENTS FOR THE WHITE SAUCE
Plain flour - 1 tbsp
Butter - 1 tbsp
Milk - 2 cups
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Dice the chicken, chillies and onion and slice the mushrooms.
Add the butter and onions to the wok and cook on a medium heat until the onions are soft.
Add the chicken, mushrooms and chillies and cook together until chicken is cooked through and mushrooms have softened.
Switch off the heat for the chicken mixture and begin to make the white sauce.
To a saucepan add the flour and butter until frothy. Then add the rest of the ingredients and keep stirring so it doesn't become lumpy. Cook until thick and saucy.
Let the sauce cool for 5-10 minutes and then add it to the chicken mixture. Mix together.
Grease your tray and roll out your puff pastry as desired. This can be as one big pie or multiple smaller ones. I made one 9" by 9" pie and four smaller ones. For larger pies you'll need to roll out two sides of pie which are the same size (one for the base and one to cover).
Once you've rolled it out as you wish, fill with as much filling as you want. Remember not to overfill as you want it to close and not leak.
Optional: apply a thin even coat of egg wash to your pastries.
Bake at gas mark 5 (190 degrees C) for 20-25 minutes until a golden brown colour.
Wait until slightly cooled and enjoy!