Chicken, mushroom and spinach pie
Ingredients:
8 oz. of button mushrooms; cut in slices
2 tbsp unsalted butter
1 yellow onion; finely chopped
3-4 cloves of garlic; minced
1/2 tsp of dried oregano
1/2 tsp of chili flakes
1/2 tsp salt
1/2 tsp pepper
1 lb of cooked chicken; shredded or finely cubed
2 tbsp AP flour
1 cup of chicken stock
1 tsp of Dijon mustard
2 hefty handfuls of spinach; chopped up
1/4 cup of heavy cream
1 sheet of puff pastry
1 egg yolk + a splash of water
2 tbsp of sesame seeds
In a non-stick pot on medium heat, add your mushrooms in (dry pan!) and cook until they start to sweat a little. Add in your butter and then the onions and garlic and cook until the onions get glossy. Add in your spices (oregano, chili flakes, salt and pepper) and mix everything together well. Add in your cooked chicken and flour and mix again so that everything is coated with flour (this will help thicken everything up).
Turn the heat down to a simmer and add the chicken stock and dijon mustard. Bring that to a simmer.
Add in your handfuls of chopped spinach and let that wilt slightly so the pot is not overfull.
Bring to a simmer and let it cook down, so the broth is just about evaporates. Turn off the heat and stir in your cream. Let cool completely.
Once your filling is cooled, preheat your oven to 375F and prep a small baking dish (this can be a rectangle 10 x 7.5 or a pie dish) with butter.
Roll out your 1 sheet of puff pastry, cutting it into two pieces. One piece should be large enough to cover the bottom and slides of your dish, and the other piece you will cut into 4 - 5 strips.
Line your baking dish with the large piece of puff pastry, making sure if comes up the side of your dish. Add in your cooled filling. Top with the strips of pastry, in whatever way you want.
Whisk your egg yolk with a splash of water and egg wash the exposed pastry dough. Sprinkle with sesame seeds.
Bake for about 1 hour or until the pastry dough is golden brown.
Let cool for about 10 minutes and serve.