United States
Cooking time - 60 mins
Serves - 6
Difficulty - not too tricky
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 thyme sprigs, leaves picked
- 2 garlic cloves, crushed
- 350g/12 oz chicken breasts, cut into small chunks
- 250g/2 cups chestnut mushrooms, sliced
- 300ml/10.5fl. oz chicken stock
- 100g/7 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- 100g/3 oz kale
- 2 tsp cornflour, mixed with 1 tbsp cold water
- 375g/14 oz pack puff pastry, rolled into a circle slightly bigger than your dish
- 1 egg yolk, to glaze
Method
- Heat oven to 200C/390°F.
- Heat 1/2 tbsp oil in your Whatever Pan. Add the onion and cook for 5 minutes. Sprinkle over the thyme and garlic, and stir for 1 minute.
- Turn up the heat and add the chicken and fry until golden. Add the mushrooms and the remaining oil.
- Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir.
- Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg yolk.
- Bake for 30 mins until the pastry is puffed up and golden and voila!
