(8 leaves) Feuille de Brick – or substitute filo, flaky or shortcrust pastry
knob of butter, melted
sea salt and crushed red pepper (optional)
Chicken, Bacon and Mushroom Pies with Feuille de Brick Directions
Preheat the oven to 180C
1. Tip the lardons into a large frying and cook at a high temperature for 3 or 4 minutes until they are nicely browned. Turn down to a medium heat and add the shallot and mushrooms – cook, stirring for a few more minutes or until soft.
2. Add the stock, a little at a time then the crème fraiche, allowing the mixture to bubble into a thick sauce. Remove from the heat, add the remaining ingredients and gently combine together. Divide between 2 oven-proof pie dishes.
3. With a pastry brush, butter 1 side of the brick pastry, scrunch with the buttered side outwards and cover half the pie dish. Continue, using 2 pieces for each. Sprinkle with sea salt and pink pepper then bake for about 20 minutes or until the pastry is golden.
Hint: If you aren't going to immediately bake the pies, allow the sauce to coolbefore adding the pre-cooked chicken.