Dinner | Chicken, Mushroom and Truffle Pie

Dinner | Chicken, Mushroom and Truffle Pie

You know those days that you just have no idea what you could possibly cook for dinner? Those days where you are sick of every dish that you cook up regularly, and just want something a bit exciting? Well this was one of those days. I opened the fridge, saw nothing interesting other than a bag of mushrooms, then continued on with my day, with the thought lingering as to what I could cook. On my daily walk, an idea popped into my head, ‘pie!’ I thought, ‘a nice crusty homemade pie would be delicious!’ Then the image of the lonely bag of mushrooms popped up and I immediately had a dish in mind! Chicken and mushroom pie…

Now I know it doesn’t sound too interesting for most, but on this freezing cold day, I really couldn’t think of anything better to cook. And a pie done well is perfection.

It also happened to be one of those days that I tossed everything into a blender for the pastry, not bothering to measure, and it worked! Same for the filling, played around with a few ingredients, including the addition of truffle oil (genius idea actually, it wasn’t really noticeable, it just enhanced the mushroom flavour!) and it just tasted so good!

When Mum arrived home from work, she was so excited to see the glistening pie in the oven that she pulled it out a tad early and started cutting a slice. I obviously screamed at her telling her that it wasn’t ready and she had to wait! And a good thing that she waited too because the slice of pie that I brought to her whilst she was relaxing in her bedroom looked so beautifully flaky, and she went crazy for it! I know, you’re probably thinking “But Hannah it’s just a pie, whats so special about a pie?” But i’m telling you, this pie was so good! I would put it down to the addition of the truffle oil, it just gave it the most incredible flavour, as well as the pastry, short crust on the bottom for a rich dense base, and puff on the top for a light flaky top.

So when you are having one of those days where you are bored of all the usual dinners that you cook, or just want to try a different version of a pie, I recommend trying this out! It will not disappoint!

Here’s whats in it:

Short Crust
150 g butter
1 1/2 cups plain flour
1 egg

For the filling:
1 kilo sliced mushrooms
1 kilo chicken breast
1 Tbsp truffle oil
1 Tbsp olive oil
1 Onion sliced
50g butter
250ml chicken stock
1/2 cup plain flour

For the top
2 sheets of frozen puff pastry
1 egg
2 Tbsp sesame seeds

For the base, mix all the short curst ingredients together in a blender until it forms a ball. Take the ball of dough out of the blender and kneed just until the dough is smooth. Place aside to rest for thirty minutes.

For the filling, fry the sliced onion in some olive oil until the onion is soft. Add the butter and the chicken breast (cut into cubes and tossed in the flour) and fry until chicken is golden. Next, add the sliced mushrooms to the pan and cook until soft. Then, add the chicken stock, salt and pepper and let everything bubble away until the sauce becomes thick. Once the sauce is thickened, drizzle in the truffle oil and turn off the stove.

Roll out the short crust pastry and place in a greased pie tin. My pastry was a little ‘short’ and wouldn’t roll out, so I just pressed it into the tin. Bake the pastry in a 200 degree oven until slightly golden. Then, add the pie filling and place the puff pastry on top, tucking in the excess pastry to the side of the tin. Brush with some egg wash and sprinkle with sesame seeds. Bake in a 200 degree oven until the pastry is golden.

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