Chicken and Egg Pie with Meatballs recipe
ingredients
8 oz (225 g) cooked chicken meat
8 oz (225 g) sausage meat, rolled into tiny balls
4 medium eggs, hard boiled (cooked)
3/4 cup (90 g) button mushrooms
2 tbsp fresh parsley, chopped
Salt and pepper to taste
1 1/4 cups (10 fl oz) 300 ml chicken stock or cold milk
1/3 cup (50 g) cornflour
8 oz (225 g) potato puff pastry
8 oz (225 g) sausage meat, rolled into tiny balls
4 medium eggs, hard boiled (cooked)
3/4 cup (90 g) button mushrooms
2 tbsp fresh parsley, chopped
Salt and pepper to taste
1 1/4 cups (10 fl oz) 300 ml chicken stock or cold milk
1/3 cup (50 g) cornflour
8 oz (225 g) potato puff pastry
method
1. Grease a suitable pie dish and place a pie funnel in the centre.
2. Place the chicken and small meatballs in the bottom.
3. Shell and slice the eggs and place on top of the mixture.
4. Scatter the button mushrooms and parsley over the top and season with salt and pepper.
5. Thicken the chicken stock or milk with the cornflour and pour over the ingredients.
6. Cover the pie dish with puff pastry, brush with cold milk and bake in the oven Gas mark 4, 350°F (180°C) for 40 minutes.
2. Place the chicken and small meatballs in the bottom.
3. Shell and slice the eggs and place on top of the mixture.
4. Scatter the button mushrooms and parsley over the top and season with salt and pepper.
5. Thicken the chicken stock or milk with the cornflour and pour over the ingredients.
6. Cover the pie dish with puff pastry, brush with cold milk and bake in the oven Gas mark 4, 350°F (180°C) for 40 minutes.
serving amount
serves 6
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