By Laura Sharrad :: Romeo’s
As seen on Season 1 of hello SA, Channel Nine
Serves :: 4
Using :: Devondale
At Devondale, the products start with fresh Australian milk from free grazing cows. It is the primary ingredient and they care deeply about the way it is produced. Devondale has created the PERFECT cheese for making everything taste even better — it’s super versatile, smooth and an absolute dairy staple. Whether you prefer a block or a bag of ready-grated, Devondale have you covered.
Ingredients
1 leek, thinly sliced
2 garlic cloves, finely chopped
500g mixed mushrooms, thinly sliced
500g chicken thigh, cut into chunks
8 sprigs thyme, leaves picked
1 tbsp butter
1 tbsp flour
250ml chicken stock
2 cups Devondale Colby Cheese, grated
1 roll Carême puff pastry
1 egg, whisked lightly
Method
Preheat oven to 200 degrees celsius.
In a large oven-proof pot over a medium heat, add olive oil and leek and cook until soft. Season with salt and pepper.
Add mushrooms, chicken, garlic and thyme and stir occasionally until cooked through and browned slightly.
Add butter and allow to melt, then add flour and stir through until chicken and mushroom is coated in a flour paste. Add chicken stock and allow to simmer until sauce has thickened slightly.
Add cheese and stir until melted and gooey.
Lay your puff pastry directly on top of the pot, tucking the sides in. It’s ok if the puff pastry is a bit crinkled and thick, it should look really rustic. Brush the top of the pastry with the egg wash then pop in the oven uncovered for 15 minutes or until the top of the pie is crunchy and golden.
Serve straight from the pot and eat immediately. Enjoy!
