Ingredients
(serves four)
3oz self-raising flour
3oz wholemeal flour
6oz cold mashed potato
6oz butter
1tsp chopped parsley
Pinch of salt
4 x 6oz chicken breasts
1 leek
4oz wild mushrooms
½pt double cream
½ glass white wine
2oz butter
Salt and pepper
Beaten eggs for basting
Method
Mix flours together. Add potato butter parsley and salt lightly knead and test. Dice chicken into cubes. Cut leek into brunoise and chop half the mushrooms and reserve remainder for garnish.
Fry chicken leek and mushrooms in butter. Add wine to the mixture and boil. Add cream and boil until thickened. Season to taste and allow to go cold.
Line four 3in rings with pastry and bake blind. Cut out four circles for tops. Fill pastry cases with chicken cover with a pastry lid brush with beaten eggs and bake until nicely coloured. Serve with vegetables and gravy. Fry remaining mushrooms and garnish.