Ingredients
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150
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g
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butter
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some
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salt
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3
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tablespoons
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cold water
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2½
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cups
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flour
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Filling:
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500
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g
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skinless chicken breasts
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400
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g
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mushrooms
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some
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olive oil
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1
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chopped onion
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3
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tablespoons
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flour
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1
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cup
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chicken stock
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½
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cups
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sour cream
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some
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saly and pepper
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1
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egg to glaze
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Posted by Art99 on Mar 3, 2012
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Instructions
Place the flour and salt in a bowl or food processor. Rub the butter into the flour with your fingertips. Add the water and mix just enough to combine into a dough. Wrap in plastic wrap and set aside to rest for 30 min.
Heat a little oil in a frying pan, add cubed chicken and brown all over. Add the mushrooms and stir-fry to lightly brown. Add onion to the pan and a little more oil. Cook for 5 minutes.
Add flour to the pan and stir to combine. Whisk in chicken stock and simmer for 5 minutes, whisking regularly until sauce thickens. Stir in sour cream. Stir in chicken and mushrooms and season with salt and pepper to taste. Set mixture aside to cool.
Heat oven to 200°C. Lightly oil a 24cm tart tin. Roll out two-thirds of the pastry to 3mm thick and use to line the base and sides of the tin with a little overhang. Spoon the filling in to fill the pastry case. Roll out remaining pastry to form a 24cm circle and use to cover the filling. Fold the pastry overhang over top to secure the filling.
Brush pastry surface with beaten egg glaze. Bake for 30 to 35 minutes.
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