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    Saturday, August 01, 2015

    Chicken-Mushroom pie recipe


    Ready-made puff pastry dough
    2 Tablespoons olive oil
    2 medium sized onions, chopped
    1 cup celery, chopped
    2 cups fresh mushroom, chopped
    salt and pepper
    2 chicken breasts, boiled and pulled
    1 egg yolk+ 2 tablespoons milk for brushing


    - Defrost puff pastry before using to be easy for shaping.
    - Roll puff pastry dough on a lightly floured dusted surface into a rectangular shape.
    - Place dough in an oven try and cover with cling film, refrigerate for about an hour.
    - Cut into two equal rectangles.
    - Heat oil in a pan over a medium heat.
    - Stir in onions, celery, mushrooms for 5 minutes till soften.
    - Mix in chicken, cook for about 10 minutes.
    - Remove chicken from heat, season and set aside to cool.
    - Preheat oven to 180 degree Celsius.
    - Shape half dough into circular shape (diameter 20 cm), and the other half (25 cm diameter).
    - Keep remaining dough to be used in decorating the pie.
    - Place large dough circle in oven prepared dish, grease ends with egg wash.
    - Spread chicken and mushroom fillings over the dough and cover with the other dough.
    - Seal ends together.
    - Roll remaining dough, cut into long strips, shape into bow-tie, and place over the center of the pie.
    - Brush puff pastry with egg wash; bake for about 30 minutes or until golden brown.
    - Let cool before serving, serve warm.

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    Item Reviewed: Chicken-Mushroom pie recipe Rating: 5 Reviewed By: Mrs. Chef
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