Homemade chicken and mushroom pie

Name: Homemade chicken and mushroom pie
Ingredients: For the pastry you need: 1 organic egg; 1 tablespoon sunflower oil; 1 tablespoon wine vinegar; a pinch of salt; 500 g flour; 150 g soft butter. For the filling I used: 1 boneless chicken breast; oyster mushrooms; 4 large tablespoons of sour cream; olive oil; grated ginger; zest from half a lemon; fresh thyme; sea salt; pepper.

Meat - Homemade chicken and mushroom pie by Florina J. - Recipia

I have tried several versions of chicken pies, but the one with mushrooms has remained the family's favorite. I rarely make puff pastry at home, but when I have some free time, it is worth the effort. It is not a quick recipe, but it does not require complicated techniques, and the ingredients are easy to find. The longest part is working on the dough; the rest goes quite quickly. Quick Info Total time: approximately 2 hours Preparation: 30 minutes Cooking (oven): 45 minutes Servings: 6-8 Difficulty: medium Recipe type: main course, lunch or dinner, suitable for the weekend Ingredients For the dough (puff pastry): - 1 egg (preferably organic) - 1 tablespoon sunflower oil - 1 tablespoon wine vinegar - 1 pinch of salt - Water to fill a 300 ml glass together with the above ingredients - 500 g flour - 150 g soft butter For the filling: - 1 boneless chicken breast - Pleurotus mushrooms (the amount can be adjusted, I recommend at least 300 g) - 4 large tablespoons sour cream - Olive oil - Freshly grated ginger (about half a teaspoon) - Grated zest from half a lemon - Fresh thyme - Sea salt, pepper Preparation Method 1. Start with the dough. In a 300 ml glass, beat the egg with a fork. Add one tablespoon of oil, one of vinegar, and a pinch of salt. Fill with water until the glass is full. Pour the liquid into a large bowl. 2. Gradually incorporate the flour and mix until you obtain a soft and elastic dough. Knead for about 5-7 minutes. Let it rest for 15 minutes, covered with a clean towel. 3. After it has rested, knead the dough for another 2-3 minutes. Roll it out into a thin sheet (about 2 mm thick). Spread half of the soft butter on the sheet, then roll it tightly. 4. Place the rolled dough in the refrigerator for 15 minutes. After this time, carefully roll out the dough again, spread the remaining butter, roll it again, and leave it in the refrigerator for another 45 minutes, wrapped in parchment paper or plastic wrap, so it doesn't dry out. 5. While the dough is chilling, prepare the filling. Cut the chicken breast into small cubes. Heat a little olive oil along with a small cube of butter in a pan, then add the chicken and sauté for 10 minutes, stirring occasionally. 6. Add the sliced mushrooms. Season with salt and pepper, sprinkle with thyme. Leave on the heat until the liquid released by the mushrooms evaporates and they brown slightly. Once the water has almost completely evaporated, add the grated ginger and lemon zest. 7. Finally, add the sour cream and let everything cook for another 5 minutes. Taste and adjust the spices to your preference. Remove the pan from the heat and let it cool. 8. Take the dough out of the refrigerator, divide it into two equal parts. Roll out the first piece into a thin sheet (2 mm) and line a heat-resistant dish with it, including the walls. 9. Place the prepared filling over the dough, then cover with the second sheet rolled out just as thin. 10. Pinch the edges of the dough with your fingers to seal it well. Prick the top sheet lightly with a fork in several places. 11. Place the dish in the preheated oven at 200°C and bake the pie for 45 minutes, until it is golden brown on top. Why I make the recipe often The recipe is suitable when I want something hearty; it slices beautifully and remains tasty the next day. The filling is easy to adapt, and homemade puff pastry cannot be compared to store-bought. It is not a recipe to make in a hurry, but it is worth it for the weekend or when guests come over. Tips and Variations Tips - For the dough, patience in kneading helps with the final texture. - Do not skip the resting time in the fridge; otherwise, the dough becomes hard to roll out. - If the butter oozes out at the ends while rolling, gather it and spread it again on the sheet. - Do not overload the filling with liquid; otherwise, the pie may be wet inside. Substitutions - Sour cream can be replaced with creamy yogurt if you want a lighter taste. - Pleurotus mushrooms can be replaced with champignon, but the texture will be slightly different. Variations - You can also add a little onion to the filling, finely chopped and sautéed before the chicken. - It also works with leftover cooked meat or another type of lean meat if you do not have chicken. - For a more rustic touch, sprinkle sesame or poppy seeds on top before baking. Serving Ideas - The pie goes well warm, but also at room temperature. - A simple salad is sufficient on the side. - It can also be served as a packed lunch at work. Frequently Asked Questions 1. Can I use store-bought dough instead of homemade? Yes, if you don't have time, you can use store-bought pastry sheets. The pie will come out with a different texture, but it works. 2. Does the pie need to be brushed with egg before baking? It is not mentioned in the original recipe, but if you want a shiny appearance, you can brush it with a little beaten egg on top before putting it in the oven. 3. Can I freeze the pie after it has been baked? The pie can be frozen, but upon thawing, the texture of the dough may suffer; it will not be as flaky. 4. Can I use another type of meat? Yes, you can use turkey or even leftover roast, cut into cubes. 5. How long does the pie last in the fridge? It lasts 2-3 days, well covered, in the cold. Nutritional Values Estimate per serving (out of 8): Calories: approximately 380-420 Protein: 18-22 g Fat: 20-24 g Carbohydrates: 30-35 g The values are indicative and may vary depending on the sour cream used and the amount of filling. It contains proteins and fats from meat and sour cream, carbohydrates from flour, and a little natural sugar from mushrooms. Storage and Reheating The pie is stored in the fridge for 2-3 days, covered or in a closed container. It can be reheated in the oven or microwave, but the oven keeps the texture better. It does not store well for more than that, as the dough softens. If there are leftovers, it can also be eaten cold as a snack.

Homemade chicken and mushroom pie

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