Chicken pie with porcini and espresso sauce. Picture: Supplied
Ingredients
45ml butter
250g brown mushrooms
3 leeks, cut into rings
1 whole cooked chicken, taken off the bone and cut into pieces
½ cup cream
½ cup chicken stock
Salt and pepper
2 tsp fresh thyme leaves
6 sheets of phyllo pastry
Porcini sauce
80g dried porcini mushrooms
80ml boiling water
250ml cream
40ml espresso coffee
Salt and pepper
Method
1. Preheat oven to 200°C. Melt the butter in a saucepan and fry the mushrooms and leeks.
2. Add the chicken, thyme, chicken stock and cream. Simmer until the sauce has thickened. Season with salt and pepper. Let the filling cool down.
3. Place two sheets of phyllo next to each other overlapping with 4cm and brush with olive oil. Place the rest of the sheets on top on the same manner.
4. Place the filling 5cm from the end in the form of a sausage and roll up.
5. Place the chicken sausage in a donut form in a baking dish that has been brushed with butter or Spray and Cook. Brush with some olive oil and bake for 18-20min until golden brown.
6. To make the sauce, soak the porcini’s in boiling water for 10 minutes.
7. Place the soaked porcinis with the water in a sauce pan, add the cream and let it boil until reduced by halve.
8. Add the coffee and season with salt and pepper. Blend until smooth.
Recipe supplied by Elmarie Berry
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