Ingredients ?
Chicken thighs 550g
Onion 1
Scallions 5
Olive oil 15ml
Butter 20g
Whole grain mustard 15ml
Flour 50g
Chicken broth 1cup(240ml)
Cream 1/4 cup
Frozen puff pastry 1 cup
Chicken stock 1cup(240ml) <
Whipping cream 1/4 cup
Frozen puff pastry 1 sheet
Egg 1pc
Milk 15ml
Salt moderate
Black pepper moderate
White sesame seeds Garnish
Black pepper chicken pie recipe ?
Marinate the chicken with salt and crushed black pepper. I always buy chicken thighs and debone them myself, which incidentally solves the problem of chicken stock, 4 of them. Of course there is no problem to buy ready-made ~
Chopped onions, parsnips torn into julienne
Prepare all the ingredients, this is the mustard sauce I bought
Pan hot oil to fry the chicken. The original recipe to use the oven, I save things directly fry the same ~ pan juice reserved for a while can be used ~ chicken cooled and cut into large pieces, feel free to just good.
Melt the butter in a pan
Add the onions and shallots and sauté until fragrant. Keep the heat down, the onions need to be soft enough but be careful not to brown them, the color won't be good.
Add the mustard sauce and flour. Don't worry about the lumps, toss them around and they will combine evenly with the onions and scallions and look dry and loose like in the picture
Add the chicken broth, cream of butter and the chicken sauce from before and whisk together until it forms a paste
Add salt and black pepper to taste. I highly recommend adding more black pepper to the sauce...of course, everyone's taste is different...just taste it as you add it...the picture shows the amount I put in
The mixture is thick and creamy when it is well blended
Toss in the chicken pieces to coat them with the batter. The mixture is now ready, so if you can't wait, you can start cooking
Preheat the oven to 180 degrees. Pour the ingredients into the baking utensils, cut the puff pastry into the right size to cover the bowl. Beat the eggs and milk well and brush over the puff pastry, sprinkle with sesame seeds. Bake in the oven for 20 minutes. (See TIPS) Brush with another layer of egg wash.