Russian Chicken & Mushroom Pies With Soured Cream & Dill
This creamy and savory chicken and mushroom pie is a comforting dish that is perfect for a cozy family meal or special occasion. The tender cooked chicken is smothered in a velvety sauce made with mushrooms, onions, and a touch of soured cream for richness. Encased in buttery puff pastry, each bite is a delightful combination of flavors and textures that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 125g long grain rice
- 50g butter
- 250g mushrooms , roughly chopped
- 175g oyster mushrooms
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 2 tbsp plain flour
- 300ml milk
- 425g cooked chicken
- juice ½ lemon
- 150ml pot soured cream
- pack dill , finely chopped
- 375g pack ready-rolled puff pastry
- 1 egg yolk , to glaze
Instructions
- Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed – about 10 mins. Season, then set aside.
- Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
- Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
- Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
Cook Time
50M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 582 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.06 milligram of sodium
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