CHICKEN AND MUSHROOM PITHIVIER

Ingredients :

3 tablespoons butter 2 – 3 strips of bacon, chopped

1 tablespoon oil

1 white onion, peeled and chopped

4 oz. (4 ½ oz) mushrooms, sliced

2 tablespoons flour

1 ½ cup chicken breast, cooked and chopped

1 cup milk

2 tablespoons undiluted evaporated milk or heavy cream

½ parsley leaves, chopped

2 eggs

2 rounds of puff pastry

1 egg yolk, lightly beaten with ½ tablespoon water

Salt

Pepper

Preparation:

Melt butter with oil in a skillet and add bacon and onion. Cook until onion is tender and add mushrooms. Continue cooking for 3 minutes stirring. Add flour and combine. Gradually stir in milk and cook 3 minutes or until mixture thickens. Remove from the heat and stir in heavy cream, chicken and parsley. Combine and cool. Place 1 round of puff pastry on a greased baking sheet. Pile the chicken mixture into the center and leave a 1 inch (2 cm). Combine the egg yolk with the water and brush the pastry border.

Place second round of puff pastry on a horizontal surface. Draw curved lines from the center or the pastry to the edges with a pointed knife. Place this round over the other with the chicken filling. Press edges together to seal. With the back of the knife press edges at 1/2 inch (1 cm) intervals. Cover and refrigerate for 30 minutes.

Remove from the refrigerator and brush top of tart with the mixture of egg yok and water. Make a small whole in the center for steam to escape.

Bake in preheated oven to 190ºF (375ºC) for 30 minutes or until pithivier is golden.

4 – 6 servings

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