Ingredients
Filling:
Chicken Breast cut into bite sized pieces
3 Tbls Butter
1 Small Onion, sliced
2 Cloves Garlic, crushed
1/2 Small Tin Sweetcorn
2 Carrots, sliced
1/4 Cup Dry White Wine
1 Tbls Brandy
2 Tbls Flour
1/2 Cup Emlea Double Cream (Heavy Cream)
1/2 Cup Chicken Stock
2 Tsp Whole Grain Mustard
1/2 Tsp Dried Thyme
Shortcrust Pastry:
400g/14oz Plain Flour
180g/6.3oz Salted Butter
Cold water to bind pastry
Beaten Egg for brushing the pastry
Sesame Seeds for on top
Method:
Season the chicken with salt and pepper.
In a large pan melt 2 tablespoons butter, add the onions and garlic, and cook until soft. Add the chicken and cook until slightly browned. Add the carrots and corn and cook for 2 more minutes. Add the wine and brandy and simmer until the pan is almost dry.
Add the remaining 1 tablespoon butter. When it melts add the flour, then add the cream and stock and simmer until thickened.
Remove from heat and add the mustard and thyme, then season to taste with salt and pepper. Leave to cool completely before filling the pastry galette.
Butter grease a pie dish and lay out the pastry. Fill the center with the chicken filling and fold over the sides. Sprinkle some parmesan cheese over the filling.
Brush the pastry with beaten egg and sprinkle with some sesame seeds on top.
Bake in oven 190C/375F until pastry is cooked. Remove from oven and garnish with fresh chopped parsley.
Enjoy!
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