30 gms butter
1 leek, washed and finely sliced
2 cloves garlic, finely sliced
1 teaspoon caraway seeds
1 tablespoon whole grain mustard
6 Rangitikei free range chicken thighs, diced
1 tablespoon fresh thyme leaves
1/3 cup white wine
1/3 cup plain flour
250 mls chicken stock, Hot
Sea salt & cracked pepper
3 sheets ready rolled puff pastry
1 egg + 1 tablespoon milk for egg wash
1 teaspoon sesame seeds
Heat the butter in a large saucepan and sauté the leek, garlic and caraway seeds for 3-4 minutes over a medium heat until soft and fragrant but not coloured. Add mustard and diced chicken and cook a further 2 minutes then add the wine and let simmer until nearly evaporated. Sprinkle over the flour and stir until well combined. Gradually add the hot stock, half a cup at a time, stirring until
Saucy. Simmer for 5-10 minutes until the chicken meat is cooked. Set aside too cool.
Per-heat the oven to 190 degs. Line a 23 cm round pie dish with the pastry sheets, trimming to fit neatly then chill for 5 minutes. Cut the remaining pastry into strips about 1.5 cm wide.
Fill the pastry lined dish with the chicken mixture and brush the egg wash around the top and edges of the pastry. Arrange the pastry strips across the pie in a lattice design and brush all over with the egg wash then sprinkle with sesame seeds. Bake for 35-40 minutes or until deep golden and puffed.
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