DOCUMENT

174 Serves 4 | Preparation time: 60 minutes Ingredients Preparation For the pie: 1 shallot | finely chopped 2 cloves of garlic | finely chopped 1 small leek | sliced into rings 8 slices of streaky bacon | cut into strips 200 g mushrooms | diced into 1 cm pieces 150 g oyster mushrooms | diced roughly into 1 cm pieces 1 ½ tsp. dried thyme Parsley | finely chopped 1 ½ tsp. course grain mustard Salt Pepper 150 ml white wine 50 g butter 60 g plain white flour 250 g cream 500 ml chicken stock 250 g puff pastry 2 chicken breast fillets, ready to cook | diced roughly into 1 cm pieces 4 chicken thighs (skinless and boneless), ready to cook | roughly diced into 1 cm pieces 2 medium eggs | yolk only For frying: ½ tbsp. oil For the dish: 1 tsp. butter Accessories: Tall round pie dish, microwave safe, Ø 26 cm Rack Heat the oil in a pan. Sweat the shallots. Add the garlic, leek and bacon, and cook until the bacon is golden brown. Add both types of mushrooms and continue cooking. Spoon into a bowl. Add the herbs and mustard. Season with salt and pepper. To make the sauce, pour the white wine into a saucepan and reduce over a low heat. Add the butter and let it melt. Stir in the flour to make a smooth paste. Add the cream and stock and bring to the boil, stirring constantly until the sauce is thick and smooth. Pour the sauce into a bowl. Cut the pastry so that it covers the dish. Place the rack in the oven. Start the Automatic programme or pre-heat the oven according to cooking stage 1. Mix the mushroom and shallot mixture with the sauce and season to taste. Stir in the diced chicken and transfer into the dish. Brush the edge of the dish with egg yolk and lay the pastry on it. Trim off any excess pastry and cut a small cross in the top with a sharp knife to allow steam to escape during cooking. Brush with egg yolk. Manual: Adjust settings according to cooking stage 2. Place the chicken and mushroom pie in the oven and cook. Chicken and mushroom pie