Chicken And Mushroom Pie
|Chicken||3 Pound (1.5 kg)|
|Dry sherry||45 Milliliter (3 tbsp)|
|Chopped fresh herbs||2 Teaspoon (10 mL)|
|Sage||1⁄4 Teaspoon (1 mL)|
|Salt||1⁄2 Teaspoon (2.5 mL)|
|Sliced leek||60 Milliliter (1/4 cup)|
|Chopped onion||125 Milliliter (1/2 cup)|
|Garlic||1 Clove (5 gm), crushed|
|Butter||60 Milliliter (1/4 cup)|
|Fresh mushrooms||1⁄2 Pound, sliced (225 g)|
|Freshly ground pepper||To Taste|
|Filo pastry sheets||12|
|Butter||90 Milliliter, melted (6 tbsp)|
|Sesame seeds||15 Milliliter (1 tbsp)|
Clean and rinse chicken.
Place in large saucepan with sherry, peppercorns, herbs and salt.
Cover with cold water and bring to boil.
Simmer for 45 minutes.
Allow to cool in liquid then drain, discarding stock.
Remove skin and bones from chicken and discard.
Cut up chicken meat and set aside.
Saute leek, onion and garlic in butter until transparent.
Add mushrooms and pepper and cook 2 minutes.
Add mushroom mixture to chicken meat, stirring to blend.
Place chicken mixture in 8 inch (20 cm) pie plate.
Cut pastry sheets in half to cover top of pie plate.
Place between 2 dry tea towels and cover with a barely damp tea towel to keep pastry moist.
Layer pastry over filling, brushing every second sheet with butter.
Roughly tuck pastry around edge of dish.
Brush with butter and sprinkle with sesame seeds.
Bake on top rack at 400°F (200°C) for 45 minutes or until golden brown.