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Ichiban

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CHICKEN AND MUSHROOM PIE 


CHICKEN AND MUSHROOM PIE 

INGREDIENTS

1.5 kg chicken, 45 ml dry sherry, 6 black peppercorns, 2 tsp (10 ml) chopped fresh herbs, ¼ tsp (1 ml) sage, ½ tsp (2.5 ml) salt, ¼ cup (60 ml) sliced leek, ½ cup (125 ml) chopped onion, 1 clove garlic, crushed, ¼ cup (60 ml) butter, 225 gm fresh mushrooms, sliced freshly ground pepper, 12 sheets filo pastry, 6 tbsp (90 ml) butter, melted, 1 tbsp (15 ml) sesame seeds. rec_mushpie.gif (11097 bytes)

METHOD
Clean & rinse chicken. Place in large saucepan with sherry, peppercorns, herbs & salt. Cover with cold water & bring to boil. Simmer for 45 minutes. Allow to cool in liquid then drain, discarding stock. Remove skin & bones from chicken & discard. Cut up chicken meat & set aside. 
    Saute leek, onion & garlic in butter until transparent. Add mushrooms & pepper & cook 2 minutes. Add mushroom mixture to chicken meat, stirring to blend. Place chicken mixture in 8 inch (20 cm) pie plate.
    Cut pastry sheets in half to cover top of pie plate. Place between 2 dry tea towels & cover with a barely damp tea towel to keep pastry moist. Layer pastry over filling, brushing every second sheet with butter. Roughly tuck pastry around edge of dish. Brush with butter & sprinkle with sesame seeds. 
    Bake on top rack at 400ºF (200ºC) for 45 minutes or until golden brown.


HOW TO SERVE
Serve hot.                                                                           
   

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