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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,043.4
  • Total Fat: 53.4 g
  • Cholesterol: 353.0 mg
  • Sodium: 1,138.4 mg
  • Total Carbs: 88.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 50.3 g

View full nutritional breakdown of Chicken & Porcini Pies calories by ingredient
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Chicken & Porcini Pies

Submitted by: IMELDASHOEQUEEN

Introduction

From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Donna Hay Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    50g butter
    1 onion, chopped
    2 cloves garlic, crushed
    2 x 150g leeks, trimmed, washed & chopped
    10g dried porcini mushrooms, chopped
    700g chicken thigh fillets, trimmed & chopped
    2 Tbsp flour
    cup chicken stock
    Sea salt & cracked black pepper
    160g butter, extra
    1 cup water
    3 cups flour, extra
    1 tsp salt, extra
    2 eggs

Directions

Heat a non-stick frying pan over medium heat. Add the butter, onion, garlic, leeks and mushrooms and cook for 3-4 minutes or until the onion is tender. Remove from the pan and set aside.

Add the chicken and cook for 6-7 minutes or until golden. Add the leek mixture and flour and cook, stirring for 1 minute. Add the stock, salt and pepper and cook, stirring for 2 minutes or until thickened. Remove from the heat and allow to cool completely.

Preheat the oven to 200C. Place the extra butter and water in a small saucepan over medium heat and bring to the boil. Remove from the heat. Place the extra flour and salt in a mixing bowl. Add the eggs and hot butter mixture and stir with a wooden spoon until a dough forms. Turn out onto a lightly floured surface and knead until smooth. Divide of the dought into 4 pieces, roll out each piece on a lightly floured surface to 4mm thick. Line 4 x 1 cup lightly greased baking tins with the pastry and fill with the chicken mixture. Divide the remaining dough into 4 pieces and roll out each piece on a lightly floured surfact to 4mm thick. Place on top of thepies, trim the excess pastry and press the edges together using a fork to seal. Use a sharp knife to make a small cut in the top of each pie. Place the pies on a baking tray and bake for 20 minutes or until golden.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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