Pie with chicken, bacon and mushrooms

Submitted by enr on 01 Mar 2012
1 tbsp sunflower oil
8 boneless chicken thighs
8 slices smoked bacon, chopped into chunks
1 onion
250 g mushrooms mushrooms (may canned)
1 link thyme
2 tbsp flour
400 ml broth (chicken or vegetable)
200 ml milk
500 g puff pastry
1 egg for egg wash
Heat the oil in a Teflon frying pan and fry the chicken, diced, about 5-8 minutes, until the meat get a golden color. Move chicken to another court in the same pan fry the bacon for 5 minutes until crispy, then add the bacon frying mushrooms, sliced ​​and pre-chopped onions, and finally add the chopped thyme. Fry for three minutes. Onions must be changed is the color gold. Sprinkle with two tbsp flour, fry for another minute, then add broth and milk after 5 minutes. Add to the mixture and chicken. Simmer about 30 minutes, then pour into a flat bowl tray and allow to cool thoroughly. Make puff dough with the diameter of the pan and place it on top of the cooled mixture and brush with beaten egg. Bake in a preheated 220C oven for 30-40 minutes until the dough puff get golden brown.
0 users
01 Mar 2012


How big pan is used?

Average size - in England rarely sold round baking pans. My rectangular - 50 of 35 cm. Also Bella puff pastry is sold as a large rectangular piece of dough until British supermarkets offer small packages puff pastry, which is thick and formed a small square, which must be prepare if very well.

After baking paying you? Puff dough thinly you sharpen and you will like to have crush layers and remain concise? I wonder how that pie looks May quite rich.

Not paying after baking. For puff dough - if you work with *Bella* puff pastry - not boring, because it is ready for use and does not need further rolling out, if you do not live in BG, then you need to consider - as I mentioned, since I'm not in BG locals puff test are much more difficult to work with them - must be doraztochvat ... Do not worry about puff dough to remain soggy - the trick is to not remain watery sauce should be thick, so that by putting puff dough on top and putting the pie immediately in very hot oven no danger to remain nedoopecheno or soggy. I promise I'll post a photo when this pie cook again :)

In Bulgaria sold except Bella least four marks puff pastry. Will not list. What all that is sold frozen and sheeted. After thawing, if it becomes boring anything clear why - the water in the dough has formed crystals and thawing due to pressure layers straight stick together. If you buy a non-refrigerated puff pastry, not a roll, you can not boring. Another problem is that * bbcgoodfood * does not say what to do with the thawed dough :), but only with fresh dough :)

How thick should be obtained already rolled out dough, at least something about?

ma_rri_na, I'm boring thicker frozen puff pastry (slightly softened, of course) and the result is not so bad - it is not sticky, but not as fluffy as a large, simply because it is thin. For behold, this recipe I made it: Камембер with cranberry sauce and pears , because the dough, which I'm used to a few millimeters thick, and that BG was slightly less than 1 cm.

I Roll out to a thickness of about 0.5 cm, but according to me, if you love to get a large *cover* of the pie leave it about close to 1 cm. Remember - your pre-heat the oven-baked puff dough always preheated oven.