200 g (8 oz) puff pastry
meat from 1 cooked chicken
3 tablespoons sherry
salt and pepper
120 ml (4 fl oz) cream
200 g (8 oz) mushrooms, sliced
2 sticks celery, chopped
1/2 cup (50 g) 2 oz blanched almonds, toasted
pinch of nutmeg
meat from 1 cooked chicken
3 tablespoons sherry
salt and pepper
120 ml (4 fl oz) cream
200 g (8 oz) mushrooms, sliced
2 sticks celery, chopped
1/2 cup (50 g) 2 oz blanched almonds, toasted
pinch of nutmeg
for the white sauce
450 ml (3/4 pint) chicken stock
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
method
1. Make a white sauce by melting the butter, adding the flour and stock.
2. Add the chicken, almonds, mushrooms, celery and sherry. Season with salt and pepper and nutmeg. Put in a deep pie dish.
3. Roll out the pastry, cover the dish and glaze.
4. Bake at 220°C, 425°F, mark 7 until the pastry is browned, about half an hour.
5. Allow to cool a little and carefully remove the pastry from the dish.
6. Stir in the cream. Cut the pastry into triangles and arrange around the dish for serving.
2. Add the chicken, almonds, mushrooms, celery and sherry. Season with salt and pepper and nutmeg. Put in a deep pie dish.
3. Roll out the pastry, cover the dish and glaze.
4. Bake at 220°C, 425°F, mark 7 until the pastry is browned, about half an hour.
5. Allow to cool a little and carefully remove the pastry from the dish.
6. Stir in the cream. Cut the pastry into triangles and arrange around the dish for serving.
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