Minipastel de pollo y champiñones

Ingredientes

• 1 chicken breast cut into small cubes
• 1 sliced onion
• 4 grated garlic cloves
• 300 g of mushrooms
• 350 ml of double cream
• 1 veg stock
• 1 tsp of English mustard
• 1 beaten egg
• a few sprigs of thyme
• Olive oil
• Salt

Preparación

1. 1

   --- Instructions ---

2. 2

   Heat up 1 tbsp of olive oil and add the chicken. Brown the chicken. If it starts sticking, mix it around. Once browned, set aside.

3. 3

   To the same pan, heat 1 tbsp of olive oil.

4. 4

   Add 1 sliced onion, thyme and 4 grated garlic cloves. Mix and add 1/2 tsp of salt. (Low to medium heat)

5. 5

   Remove the stalks of 300g of mushrooms and cut into slices. Wash it thoroughly, drain and add to the onions.

6. 6

   Raise the heat up to medium/high and cook. The mushrooms will start to release its juices.

7. 7

   Once most of the moisture has evaporated, add in the chicken. Mix and cook for a few minutes.

8. 8

   Add in 350ml of double cream and crumble in one stock cube. Mix and bring to slight bubble. Double cream can split so be wary not to cook it for too long.

9. 9

   Stir in 1 tsp of English mustard and mix.

10. 10

    Cook for a 2 more minutes. Turn off heat and cool it completely before adding to dish.

11. 11

    Prep your pastry. I only covered the top. Measure the pie tin and cut a little bigger bit of pastry.

12. 12

    Fill the pie dish with the filling and cover with the pastry. Crimp down the pastry to the tin. Make slits down the middle to allow steam to escape.

13. 13

    Brush with egg wash and bake a preheated oven gas mark 5/190c till golden.