Chicken and mushroom mummy pie
Puff pastry pie with chicken, mushrooms and crème fraîche, decorated with pastry bandages and two olive eyes.
Active time1 h
Cooking1 h
Total2 hResting : 25 min
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Ingredients
- 300 g button mushrooms
- 120 g onions
- 150 ml crème fraîche
- 1 egg
- 500 g chicken breast fillets
- 20 ml olive oil
- 2 pitted black olives
- 460 g all-butter puff pastry
- 3 g salt
Preparation
Clean the mushrooms and peel the onion. Preheat the oven to 190 degrees Celsius. Dice the chicken and mushrooms and thinly slice the onion. Fry the onion in the oil for 5 minutes, add the chicken and mushrooms and cook for 10 minutes, then add the crème fraîche and salt and cook for 5 minutes. Leave to cool slightly for about 15 minutes before filling the pastry.
300 g button mushrooms120 g onions150 ml crème fraîche500 g chicken breast fillets20 ml olive oil3 g salt- oven
- frying pan
- knife
Beat the egg in a bowl. Line a 24 centimetre pie tin with half the pastry. Add the lukewarm filling. Cut the other half into strips and criss-cross them over the top like bandages, leaving two openings for the eyes. Brush with beaten egg.
1 egg460 g all-butter puff pastry- pie tin
- knife
- pastry brush
- bowl
Bake for about 35 minutes, until the base and pastry strips are cooked and golden and the chicken reaches 74 degrees Celsius at the centre. Cook for longer if necessary. Place the olives in the eye openings, leave to rest for 10 minutes and serve.
2 pitted black olives- oven
- food thermometer
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration