This pie is a chicken-and-mushroom take on New Zealand's ubiquitous savoury pie tradition. The creamy filling thickens in the oven beneath a puff pastry lid.
Sauté the finely chopped onion in butter until softened, add the diced chicken breast and sliced mushroom, and cook until the chicken changes colour.
Sprinkle the flour over the mixture and stir, add the cream and simmer over low heat for 8 minutes until thickened, then let it cool slightly.
Pour the slightly cooled filling into a baking dish, cover with the puff pastry, press the edges to seal firmly, and brush the top with egg yolk.
Bake the pie in an oven preheated to 200°C until the pastry puffs up and turns deep golden.
Let the filling cool to warm before laying on the pastry lid; puff pastry placed over hot filling starts to melt and will not puff up evenly in the oven. Allergens: contains wheat (gluten), milk and dairy, 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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