Dumplings and filled pastries
This chicken and mushroom pie is a variation on the meat pies that are among New Zealand's most popular snacks. Its creamy filling thickens in the oven beneath a puff pastry lid.
Sauté the finely chopped onion in butter until lightly golden. Add the diced chicken breast and sliced mushrooms and cook until the chicken changes color.
Sprinkle the flour over the mixture and stir. Add the cream and cook over low heat for 8 minutes, until thickened. Leave to cool until lukewarm.
Pour the lukewarm filling into a baking dish. Cover with the puff pastry and press the edges down firmly to seal. Brush with egg yolk.
Bake the pie in an oven preheated to 200°C / 390°F until the puff pastry has risen well and is deep golden.
Let the filling cool until lukewarm before adding the puff pastry lid. Pastry placed over a hot filling starts to melt and will not rise properly in the oven. Allergens: contains wheat (gluten), milk and dairy products, and egg.
Harcı sıcakken milföyle kapattım, ısıyla milföy alttan erimeye başladı ve fırında hiç düzgün kabarmadı; üstü yamuk, altı hamur gibi kaldı, ikinci denememde bu sorunu tamamen çözdüm.
Harcı en az ılık hâle gelene kadar bekletmek gerçekten kritik, sıcak harç milföyün yağ katmanlarını daha fırına girmeden eritiyor.
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