Description
An Australian interpretation of a German chicken pie borrowed from the English and the French!
Ingredients
Scale
- 3 boneless chicken thighs (4 if not using liver)
- 2 onions, diced
- 1 1/2 teaspoon dried marjoram
- 10 stalks parsley, chopped
- 2 sheets frozen puff pastry
- 1 tablespoon butter, plus extra for greasing pie tin
- 120 grams bacon, diced
- 120 grams chicken liver, trimmed of sinews and chopped into medium pieces
- 200 grams mushrooms, quartered
- 1 egg
- 2 tablespoons milk
Instructions
- Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
- Bring 3 cups of water to boil in small saucepan with one chopped onion, 1/2 teaspoon marjoram and a few stalks of parsley. Then turn down to low simmer and drop chicken in, poaching for about 10 minutes.
- Remove chicken to chopping board and leave to cool for a few minutes. Then chop roughly into small pieces.
- Take puff pastry out of freezer to defrost on kitchen bench.
- Heat up a large frypan and add one tablespoon butter. Turn heat down to medium. Add one chopped onion and cook for a couple of minutes, stirring frequently. Add bacon and cook for another minute before adding mushrooms, liver and majoram. Season with salt and pepper and cook until starting to brown. Turn off heat and set aside.
- In a large mixing bowl place chicken, fried mixture, parsley and one raw egg. Stir to combine and set aside.
- Grease a pie tin with ample butter or margarine. Then line with one sheet of puff pastry, making sure you smooth it down and neaten the edges. Use a large serving spoon to spoon the filling into the pastry, making sure the form is evenly filled. Top with the other sheet and decorate as desired. Brush with milk.
- Cook for about an hour until top is nicely brown.
- Serve with Cumberland sauce or lingon berry jam (available from Ikea).
- Prep Time: 30 mins
- Cook Time: 1 hour 10 mins