250gexotic mixed mushroomschopped into relatively small dice
1tablespoonfresh thyme leaves
juice of 1/2 lemon
salt & pepper to taste
1rotisserie chickenshredded (skin and bones discarded)
for the pie
2x rolls pre-made puff pastrythawed
Pre-heat the oven to 180°c.
In a large pan, sauté the mushrooms in a splash of olive oil until golden brown then add the garlic.
Sauté for another minute then add the thyme and lemon juice.
Remove from the heat and allow to cool a little.
Mix the mushrooms with the shredded chicken, mustard and Crème fraîche then season to taste.
Roll the pastry out on a floured surface and cut into discs big enough to fit into the holes of a muffin tray. Remember to cut discs the size of the muffin holes for the tops.
Place the bigger discs in the muffin trays, shaping them to fit in snugly then fill with the chicken filling. Brush the edges of the pastry with beaten egg then top with the pastry lids and crimp the sides.
Brush with the remaining beaten egg and cut a slit in the top of each pie to allow steam to escape.
Place the pies in the oven and allow to bake for 20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool for 5 minutes before serving.
Mini chicken pies with exotic mushrooms https://simply-delicious-food.com/mini-chicken-pies-exotic-mushrooms/