Chicken & Mushroom Pie with Homemade Puff Pastry

How To Make Chicken & Mushroom Pie

1. For the puff pastry:
2. In a large bowl, mix together the flour and salt.
3. Grate the frozen butter into the flour.
4. Tossing the butter into the flour mixture with your hands until well coated.
5. Drizzle 6 tablespoons of water over the mixture and fold the mixture until it clumps together.
6. Continue adding water gradually until a loose and crumble dough forms.
7. Gently knead the dough until you have firm rough dough.
8. Wrap and refrigerate for 30 minutes.
9. On a lightly floured surface, roll the dough into 2-3cm rectangle.
10. Fold the dough in thirds like a letter.
11. Turn 90 degrees and repeat rolling, folding and rotating 3 more times.
12. Fold back into thirds, wrap tightly and chill in the fridge for at least two hours before use.
13. For the filling:
14. Heat oil in a large skillet over medium-high heat.
15. Add the chicken and mushrooms in batches and cook until golden.
16. Remove from the pan and set aside.
17. Reduce the heat to low, add the butter, leeks and garlic and cook until softened.
18. Add flour and cook for 2 minutes. Add the milk and cook until thickened.
19. Season with salt and pepper to taste.
20. To make pie;
21. Preheat the oven to 180C and prepare a baking sheet.
22. Roll the pastry out to 1cm thickness and score a 3cm border around the edge (don’t cut all the way through), then lightly score criss-cross pattern across the inner section. Transfer to the baking sheet.
23. Brush with the egg wash and bake for 15-20 minutes or until puffed and golden brown.
24. Transfer the pastry to a serving board.
25. Use a sharp knife to cut round the border, not cutting all the way through, like a lid.
26. Remove the lid pastry and fill the pastry with the chicken filling.
27. Top with the lid, slice and serve.