Friday, August 17, 2012

Chicken, mushroom and potato Wellington(ish) recipe

For this I used 2 small cloves of black garlic, which smells like truffles but quite strongly.
I don't really know what to call this creation but the above will do.
The husband's suggestion was chicken mushroom potato bread pie so whatever.

  • 1 batch of allergy free potato pastry
  • 700gms chicken mince
  • 1 onion, diced small
  • 1-2 garlic clove, chopped (black or white to taste)
  • Approximately 200g button mushrooms, diced small
  • Salt and pepper to taste
  • 2 tsp Orgran No Egg whisked with 60mls goat’s milk

  • Preheat oven to180°C.
  • Grease a large wide bread loaf tin.
  • In a bowl, mix together the onions, garlic, mushrooms and seasoning.
  • Then blend in the chicken mince. You will likely need to use your hands.
  • Add the Orgran No Egg mixture and blend until smooth.
  • Fold the potato pastry into the bread loaf tin. You will need to support the sides so they don’t bend back and crack. If they do, re-join the edges as by gently pressing them together. Any moisture from the mince will make this more difficult.
  • Pour the mince mixture into pastry and pat down.
  • Fold the pastry edges over the top of the mince and either leave the edges slightly unmet or join the edges and then cut steam holes into the top of the loaf.
  • Bake for 1 hour or until firm and cooked through.
  • Rotate the tin once to ensure even cooking.

  • To make the preparation and cook time quicker, prepare mushrooms, garlic and onion while cooking the potato for the pastry. Otherwise, this could take up to 2 hours to make. It does serve many though so you might not need to cook the next day.
  • Serving without 5 minutes to cool may resulting in crumbling of the potato pastry but nevermind, it all tastes lovely.

No comments:

Post a Comment