Irish chicken, mushroom & kale pie
Ingredients
1 tbsp Irish Rapeseed oil
1 large onion, finely chopped
3 fresh thyme sprigs
2 garlic cloves, crushed
350g chicken leg & thigh meat chopped
250g wild mushrooms, sliced
300ml chicken stock
100g crème fraîche
1 tbsp wholegrain mustard
100g kale chopped
2 tsp cornflour, mixed with 1 tbsp cold water
375g pack puff pastry, rolled slightly bigger than your dish
1 free range egg, to glaze
Method
STEP 1
Heat ½ the rapeseed oil over a gentle heat in a heavy pie dish. Add the onion and cook for 5 mins until soft. Add the thyme and garlic, and cook for another 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms, mustard and the remaining oil. Heat oven to 180.
STEP 2
Add the stock, crème fraîche and kale, and season. Add the cornflour mixture and stir until it starts to thicken.
STEP 3
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. Bake for 30 mins until the pastry is puffed up and crispy.
Enjoy…
