Meat and Mushroom Pie

Name: Meat and Mushroom Pie - Iasmina H.
Ingredients: 800 g minced chicken 800 g mushrooms 800 g puff pastry 100 ml oil one leek fresh parsley; dill a bunch of green onions seasoning; pepper one egg sesame

Appetizers - Meat and Mushroom Pie by Iasmina H. - Recipia

The chicken and mushroom pie is made with a pre-cooked filling, then wrapped in puff pastry and baked until golden brown. The quantities below yield two rolls. It is suitable as an appetizer, for a family meal, or to be portioned and served cold. The filling should be allowed to cool before being placed on the pastry; otherwise, the puff pastry may become soggy and harder to work with. Quick Info Total time: not specified in the original recipe; depends on the time needed for preparing the filling and assembly Preparation time: not specified Baking time: maximum 30 minutes, until the rolls are golden brown Servings: two rolls; the number of servings depends on how they are sliced Difficulty: medium Recipe type: appetizer pie with chicken and mushrooms Ingredients 800 g minced chicken 800 g mushrooms 800 g puff pastry 100 ml oil 1 leek 1 bunch of green onions Fresh parsley, to taste Dill, to taste Delikat, to taste Pepper, to taste 1 egg Sesame seeds, for sprinkling Preparation method 1. Prepare the filling ingredients. If using whole chicken, process it in a food processor until minced. Clean, wash, and slice the mushrooms. Cut the leek and green onions for sautéing. 2. Put the oil in a pan and add the leek along with the green onions. Sauté until softened. There's no need to brown them too much; for this filling, it’s enough for them to become soft. 3. Add the sliced mushrooms and mix. Season the mixture with Delikat and pepper to taste. The mushrooms should be cooked before adding the chicken to the pan. 4. When the mushrooms have softened, add the minced chicken. Mix well and let the mixture cook together so that the chicken is cooked through. 5. Finally, add the chopped parsley and dill. Mix briefly, then remove the pan from the heat. The greens are added at the end to preserve their flavor in the filling. 6. Allow the mixture to cool. This is an important step before assembly: hot filling can make the puff pastry soggy and difficult to fold or braid. 7. Roll out the puff pastry and place the cooled filling on it. The quantities indicated will make two rolls, so divide the pastry and filling between the two pieces. 8. Braid or seal the pastry over the filling, depending on how you’re working with the rolls. Place them in a baking tray. 9. Beat the egg and brush the surface of the pastry. Sprinkle a little sesame over each roll. 10. Place the tray in the oven and bake the rolls until the pastry is nicely browned. In the original recipe, baking took a maximum of 30 minutes. The oven temperature is not mentioned, so the time may vary depending on the oven and how it browns. 11. Allow the pie to cool slightly before cutting. It can be served warm or cold. Why I make this recipe often It’s a practical appetizer pie because one preparation yields two rolls. The filling is hearty, and the mushrooms and greens balance the chicken. It cuts easily once cooled and can be placed on a platter for guests or served at a regular meal. Another advantage is that the rolls can be prepared in the same tray and are easy to portion. The puff pastry gives a golden top, while the inside remains soft due to the meat and mushroom filling. Tips Let the filling cool before placing it on the pastry. If warm, the pastry may become soggy and tear during braiding. The mushrooms should be sliced thinly so that they mix well with the chicken and are easy to portion in the final roll. Season gradually. Delikat is already salty, so it’s better to adjust the taste after all filling ingredients have been added. Do not overload the pastry in one spot. An evenly distributed filling helps the roll bake better and slice without falling apart. Brush the pastry with egg just before baking. The sesame is sprinkled over the beaten egg to stay attached to the surface. Substitutions Minced chicken is the ingredient used in the basic recipe and should not be replaced to achieve the same pie. If you already have minced chicken, the chopping step in the processor can be skipped. The pastry used is puff pastry. It is not advisable to replace it with a leavened dough if you want the same texture and browning. The parsley and dill can be adjusted to taste. If you prefer one of the herbs, you can use more of that and less of the other without changing the preparation method. Variations You can modify the ratio between meat and mushrooms only if you want a denser or lighter filling; however, the basic quantities are equal and provide a well-balanced composition. For a different presentation, the pastry can be closed in a roll shape instead of braided. It is important that the filling remains well covered and that the pastry is brushed with egg before baking. If you prepare two rolls, you can shape them to similar sizes so that they bake approximately at the same time. In the original recipe, the quantities were sufficient for two pieces. Serving ideas The chicken and mushroom pie can be sliced and served as an appetizer. It is also suitable for a cold buffet as it retains its shape after cooling. It can be served warm or at room temperature. For a simple meal, the slices can be placed directly on a platter alongside other appetizers. No specific sauce is needed as the filling is already seasoned and rich enough. Frequently asked questions 1. How many rolls does this recipe yield? The indicated quantities yield two rolls. The amount of pastry and filling should be divided between the two pieces. 2. Can I put hot filling on the pastry? It’s better not to do this. The mixture should be allowed to cool before assembly so that the puff pastry does not become soggy and can be braided without tearing. 3. How long does the pie bake? In the original recipe, the rolls were ready in a maximum of 30 minutes when browned. The baking temperature is not mentioned, and the duration may vary depending on the oven, the thickness of the rolls, and how the pastry browns. 4. Is it necessary to brush the pastry with egg? Yes, the beaten egg is used to brush the surface of the pastry before baking. It helps with browning and holds the sesame seeds in place. 5. Can I serve the pie cold? Yes. It can be served after cooling and is suitable as a cold appetizer. The slices are easier to cut once it is no longer hot. Nutritional values The values are estimates, as the type of chicken, the exact composition of the puff pastry, the amount of greens consumed, or how much oil remains in the final dish are not specified. For 100 g of pie, the estimate is approximately 160–190 kcal, with: Proteins: approximately 8–11 g Carbohydrates: approximately 14–19 g Fats: approximately 8–12 g For the entire recipe, most calories come from the puff pastry, oil, and chicken. The values per slice depend on how large the portions are and whether each roll is cut into equal slices. Delikat and salt can influence sodium intake, but the amount used is not specified. Storage and reheating After cooling, the pie should be stored in the refrigerator, covered, to prevent it from drying out and absorbing odors from other foods. It is best consumed within a short time while the pastry retains its texture. For reheating, heat only the necessary amount. The puff pastry can become soggy if reheated repeatedly or if the pie is stored uncovered. It can also be served cold, especially as an appetizer, after being refrigerated.

Meat and Mushroom Pie

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