Chicken, Anchovy and Mushroom Wrap Pie

Serve up a rich and tasty treat with Lotte Duncan's layered pie, flavoured with anchovies, mushrooms and thyme
By Lotte Duncan
Chicken,  Anchovy and Mushroom Wrap Pie
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes plus marinating
  • Effort: medium

Ingredients

main

  • 6 boneless, skinless chicken breasts
  • grated zest and juice of 1 lemons
  • 3 tsp thyme, leaves only
  • 1 tbsp olive oil
  • 1 large leek
  • 25 g butter
  • 225 g mushrooms, chopped
  • freshly ground black pepper
  • 1 can of anchovy fillets
  • 1 tsp wholegrain mustard
  • 2 tsp anchovy essence
  • 500 g ready-to-roll puff pastry
  • 1 egg, beaten

Method

1. Cut each chicken breast almost in half lengthways and open out to form a large flat fillet. Put each fillet between cling film and bat out with a rolling pin to flatten.

2. Place the chicken fillets in a dish, pour over the lemon juice and sprinkle over the zest and 2 teaspoons of thyme. Leave to marinate in the refrigerator for 2 hours or up to a day if you want to.

3. Heat the olive oil in a large non-stick frying pan. Fry the chicken in batches for about 10 minutes or until cooked through. Set aside to cool.

4. Slice the leek in half lengthways and then steam until tender, around 4 minutes. Run under cold water, drain well and set aside.

5. Heat the butter in a heavy-based saucepan until melted. Add the mushrooms and remaining thyme. Cook, stirring now and then, until all the liquid has evaporated. Season with freshly ground pepper and set aside to cool.

6. Drain the anchovies and then roughly chop. Mix together with the mustard and the anchovy essence and season with freshly ground black pepper.

7. Roll out the pastry to a 35 x 45cm rectangle. Spread the anchovy mixture along the top of the pastry and place three chicken fillets along the centre third almost to the edges.

8. Cover with the mushroom mixture. Lay the blanched leek on top of this and then finally the other three breasts.

9. Brush the pastry edges with beaten egg. Draw up the two long edges over the filling and pinch together following the shape of the filling. Seal the ends, then trim off the excess pastry with a knife. Pinch the pastry join all along as you would a pasty.

10. Transfer to a damp baking sheet or one covered with Teflon sheeting. Brush with the rest of the beaten egg and decorate with the excess pastry.

11. Chill for an hour or so, or overnight if desired.

12. Preheat the oven to 180ÂșC/gas 4.

13. Bake the chicken pie for 30-35 minutes until golden brown. Serve warm from the oven cut into thick slices.

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