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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Chicken & Mushroom Pie
Tender chicken & an array of mushrooms combined with a cream & parsley sauce.
I absolutely love pies, which is why I insist we handmake our pies exactly as you would at home. We carefully poach the meat in a light chicken stock before adding the other ingredients to create a smooth & flavoursome gravy. Because our pies are made in a kitchen rather than a factory, I’m confident you will really notice the difference. Why not let me know if you can on 020 8453 9898 or click here to give us your feedback.
Servings: Serves 2
Cuisine Type: Pies
Cooking Instructions:
1. Pre-heat oven to 190°C/Gas mark 5/375°F.
2. Remove all packaging, leaving pies in the ramekins only.
3. Place ramekins on a tray, place in the centre of the oven & bake for 30-35 mins, ensuring pastry turns golden brown.
4. Leave to stand for 4 mins before serving in ramekins, taking care of hot surfaces.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Please re-use the ramekins.
Ingredients:
Chicken (34%)
Water
Puff pastry (16%)
Fresh mushrooms (11%)
Single cream
Fresh onion
Wheat flour
Dried mushrooms
Free range egg yolk
Fresh parsley
Chicken stock
Sunflower oil
Salt
Fresh garlic purée
Celery salt
Porcini powder
Ground slippery jack mushrooms
Black pepper
Puff pastry contains: wheat flour, vegetable oil, water, butter, salt.
Dried mushrooms contain: oyster, shiitake & porcini mushrooms.
Chicken stock contains: chicken bones, meat, fat, water, salt.
Celery salt contains: sea salt, ground celery seeds.
Does this recipe contain?
milk: yes
egg: yes
sesame: no
mustard: no
shellfish: no
gluten: yes
soya: no
nuts: no
celery: yes
fish: no
