Chicken & Mushroom Pie


Units %
Bottom Pastry
Cake flour 4,000g 0
Salt 56g 0
Fat Irma,s 1,200g 0
Water 1,600g 0
Bottom Pastry total 0
Top Pastry
Cake Flour 2,010g 0
Salt 28g 0
Fat Irma's 60g 0
Water 1,005g 0
Top Pastry total 0
Lamination Fat
Fat Mandy's 1,005g
Lamination Fat total 0
Chicken Breast Cubed 2,186g 0
Onions 906g 0
Mushrooms 1,280g 0
All Purpose Chicken Pie Spice 625g 0
Water 4,590g 0
Filling total 0

Working Method

Bottom Pastry
  1. Mix all ingredients under bottom pastry together with cold water, do not overmix. (Mix on slow), refridgerate overnight and use the following day.

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.
  2. Close the Lamination fat into the dough, envolope style.
  3. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn

  1. In a pan, brown Mushroom and Onion with Chicken.
  2. In a separate container add water to Batch Pack and mix well to dissolve.
  3. In a pot, add everything together, bring to boiling point to cook-up and thicken.
  4. Simmer on low heat, remove and cool down before use.
  5. Roll out and cut bottom pastry (short dough) ± 50g and spread into bottom of pie containers.
  6. Fill Pastry with, 70g of filling per pie.
  7. Roll puff pastry to a thickness of 3 mm and cut pieces to cover pie. (± 30g per piece)
  8. Bake at 220° C for ± 30 minutes

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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