An excellent way to use up let over roast chicken as it keeps the meat succulent.
Serves 2
1 cooked chicken breast., chopped into small chunks.
1/2 onion, finely chopped.
2 large mushrooms, chopped.
olive oil.
3 tablespoons creme fraiche.
nutmeg.
salt and pepper.
Short crust pastry made with 80g plain flour and 40g butter.
Sauté the onions and mushrooms in a little olive oil for about 10 minutes until softened.
Leave to cool.
Stir in the chicken, creme fraiche, freshly grated nutmeg, salt and pepper.
Take the pastry and roll out two circles approx. 20 cm diameter.
Place on a baking sheet and leave to rest for 15 mins in the fridge.
Take out of the fridge and brush around the edges with a little milk.
Place the filling in a triangular shape in the middle of each circle.
Bring up the edges of the circle and pinch together to form a good seal.
Brush with milk and bake for about 25 minutes at 200 degrees c.
