MUSHROOM & CHICKEN POT PIE
20 g herb & garlic butter
500 g chicken thigh mince
250 g mushrooms mix, roughly chopped
Pinch of salt
1 tbsp KEEN'S Mustard Powder
1 clove garlic, finely diced
350 ml Taltarni Blanc Des Pyrenees
Juice of 1 lemon
200 g ricotta cheese
1 1/2 cups silver beet, shredded
5 sprigs thyme leaves
100 g Parmesan cheese, or to taste
Borg's Puff Pastry
- Pre heat oven 180°C. Into a large pan that is on a medium / high heat add butter and allow to melt. Add mince to one side of the pan, mushrooms to the other side of pan. Add pinch of salt and more butter if required, cook for 10 minutes without stirring. Turn mince and mushrooms, add Keens mustard powder,cook for 1 minute, add garlic, wine and cook to reduce by half.
- Add lemon juice, ricotta and stir, add silver beet and turn off heat, allow the residual heat of the pan to wilt the silver beet, add thyme and parmesan stir to combine.
- Using the oven proof pie dish as a guide cut out the pastry for your pie lid. Spoon chicken mixture into dish, cover with pastry, cut a few slits into the pastry, brush on egg wash. Place into the oven and cook until pastry is golden in colour.
BEN'S TIP: Herb butter is used to enhance the flavours but you can use any butter.