The name of the game is easy: post your favourite recipes!
This recipe is one my wife and I found a month or two ago and absolutely love:
Deep-dish Chicken Pie
Ingredients
60g butter
1 small onion, finely chopped
125g button mushrooms, halved
1/4 cup plain flour
1 1/2 cups chicken stock
1/2 cup cream
2 cups chopped COOKED chicken, skin removed
1 sheet puff pastry
Pepper
beaten egg, for glazing
1. Heat the butter in a pan and gently cook onion until soft and golden. Add mushrooms and cook, stirring, for another 3-4 minutes
2. Sprinkle flour in and stir. Slowly add the chicken stock and stir until sauce boils and thickens. Mix in cream and chicken and season with pepper.
3. Spoon mixture into a greased, deep, 6-cup capacity casserole or soufflé dish. Cut a circle of pastry the same size as the dish and place over filling. Decorate top of pastry as you see fit. Brush top all over with beaten egg and bake in oven at 200 Celsius for 20-25 minutes or until pastry is golden.
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This is just so damn tasty. We just eat it straight from the dish, breaking off the pastry to dip into the mixture. Mmmmmm. The original recipe included celery but bleh, we leave it out.
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Cantina Cloud | BCF | The Massassian 1 & 2 | Gonkmeg
Corrupting the kiddies since '97
[This message has been edited by Jaiph (edited March 14, 2004).]
This recipe is one my wife and I found a month or two ago and absolutely love:
Deep-dish Chicken Pie
Ingredients
60g butter
1 small onion, finely chopped
125g button mushrooms, halved
1/4 cup plain flour
1 1/2 cups chicken stock
1/2 cup cream
2 cups chopped COOKED chicken, skin removed
1 sheet puff pastry
Pepper
beaten egg, for glazing
1. Heat the butter in a pan and gently cook onion until soft and golden. Add mushrooms and cook, stirring, for another 3-4 minutes
2. Sprinkle flour in and stir. Slowly add the chicken stock and stir until sauce boils and thickens. Mix in cream and chicken and season with pepper.
3. Spoon mixture into a greased, deep, 6-cup capacity casserole or soufflé dish. Cut a circle of pastry the same size as the dish and place over filling. Decorate top of pastry as you see fit. Brush top all over with beaten egg and bake in oven at 200 Celsius for 20-25 minutes or until pastry is golden.
.
.
.
.
This is just so damn tasty. We just eat it straight from the dish, breaking off the pastry to dip into the mixture. Mmmmmm. The original recipe included celery but bleh, we leave it out.
------------------
Cantina Cloud | BCF | The Massassian 1 & 2 | Gonkmeg
Corrupting the kiddies since '97
[This message has been edited by Jaiph (edited March 14, 2004).]