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As lead chef ambassador for Caple, Josh Eggleton, has created a collection of seasonal recipes that you can prepare at home.
Chicken, Mushroom & Ham Pie
Cooking time 30 mins
- 1l Warm Chicken Stock
- 50g Butter
- 50g Flour
- 8 — 10 Skinless & Boneless Chicken Thighs
- 150g Cooked Ham, cubed.
- 4 young leeks, sliced
- 200g Chestnut mushrooms, quartered
- 2 small shallots
- 1 tsp Dijon Mustard
- 50ml Double cream
- 25g Tarragon, chopped
- 300g Puff pastry
- 1 Egg, beaten for glazing
Preheat the oven to 180˚ c. In a lightly oiled, very hot pan, sear the chicken thighs on one side until almost cooked through, flip them over and set the pan aside. Heat up a clean frying pan and add the butter.
In batches, saute the mushrooms, shallots and leeks. Add any juice left in the pan to the chicken stock.
In a saucepan, melt the butter and add the flour; stir to form a roux. Very gently cook the roux for about 5-8 minutes, whilst stirring with a spatula. Slowly add the chicken stock, in quarters, and vigorously whisk the sauce — make sure it contains no lumps. Add the Dijon and cook the sauce for 10-20 minutes. Stir in the cream and remove from the heat.
Slice the chicken thighs into thirds and add to the sauce, along with the leeks, shallots, mushrooms and ham. Check the seasoning and stir in the tarragon. Spread the mix in a round, shallow casserole dish (about 28cm in diameter).
Roll out the puff pastry to the thickness of a pound coin. Brish the rim of the dish with the beaten egg, and carefully drape the pastry over the dish. Trim the pastry to fit and then press down and crimp the edges with a fork. make a few holes in the centre for any steam to escape. Brush the pastry with the remaining egg.
Place the dish in the oven and bake until golden — about 20-30 mins.
For more delicious recipes from Josh Egleton for Caple visit www.caple.co.uk