Ingredients

Method:

  1. In a very hot pan fry of the mushrooms quickly and the set aside.
  2. Return pan to the heat and fry off the chicken pieces in a little oil until all sides are browned.
  3. Reduce the heat to medium and add the Macphie Béchamel with Butter Sauce to the stock and the mushrooms to the pan.
  4. Cook for approx. 10 minutes or until the chicken is cooked through.
  5. Allow mixture to cool and then refrigerate.
  6. Use Boeson Trennwax® ‘Spray Extra’ to spray your tins the carefully line them with your pastry.
  7. Spoon in the cooled chicken mixture into the pastry and then add the pastry lid and ensure a tight seal around the edge.
  8. Glaze using Macphie Plant-based Glaze or GlenGlaze®.
  9. Bake at 190°C for 30 minutes.