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Lemon & herb chicken pie

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Recipe and images provided by Amerae from Ameroozle.

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Lemon & herb chicken pie
Course Main Dish
Cuisine Ameroozle
Cook Time 30-40 min
Servings
people
Ingredients
  • 1 whole roasted chicken
  • 12-14 sprigs fresh thyme
  • 2 lemons Zested
  • 4 tbsp olive oil
  • 1/2 cup cream
  • 2 tbsp black & yellow mustard seeds
  • salt & pepper for seasoning
  • 1 roll Puff Pastry
  • 1 Egg for brushing
Course Main Dish
Cuisine Ameroozle
Cook Time 30-40 min
Servings
people
Ingredients
  • 1 whole roasted chicken
  • 12-14 sprigs fresh thyme
  • 2 lemons Zested
  • 4 tbsp olive oil
  • 1/2 cup cream
  • 2 tbsp black & yellow mustard seeds
  • salt & pepper for seasoning
  • 1 roll Puff Pastry
  • 1 Egg for brushing
Instructions
  1. Remove the cooked chicken and skin from the bone, finely shred with a fork.
  2. Place the shredded chicken in a bowl with the rest of the ingredients, except the puff pastry
  3. Roll the puff pastry out onto your surface.
  4. Cut the pastry in 2 equally sized squares.
  5. Cut the squares diagonally into triangles
  6. Place the about 3 heaped tablespoons of the chicken onto the pastry.
  7. Drape each corner of the triangle around the pastry, creating a pyramid
  8. Pinch the puff closed where the chicken is still visible
  9. Brush the pastry with egg
  10. Place on a baking tray, bake for 30 – 40 minutes until golden brown & cooked
  11. Serve immediately with a fresh salad
Recipe Notes

For more great recipes visit Ameroozle.

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