CHICKEN MUSHROOM AND BACON PIE
Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when - as here - you know you're going to dunk it in gravied juices till its gorgeous lightness is deliciously, soggily heavy. I concede, however, that making and rolling out your own pastry is not necessarily the speediest option, so I use [store] bought, all-butter, ready-rolled puff pastry and feel fine about it. I make the pie even easier by browning the chicken and making the sauce all in one go. And a gold-crusted, welcoming pie for two in half an hour is not bad going.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.
- Turn the chicken strips in the flour and thyme (you could toss them about in a freezer bag), and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken begins to color.
- Pour in the hot stock and Marsala, stirring to form a sauce and let this bubble away for about 5 minutes.
- Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots. Dampen the edges to make them stick.
- Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the two.
- Dampen the edges again and then pop on the top of each pie sealing the edges with your fingers or the underneath of the prongs of a fork.
- Cook the pies for about 20 minutes turning them around half way through cooking. Once cooked, they should puff up magnificently.
MUSHROOM & BACON PIE
Make and share this Mushroom & Bacon Pie recipe from Food.com.
Provided by j-jitterbug
Categories Savory Pies
Time 1h10m
Yield 1 pie, 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook & stir for about 5 minutes, or until vegetables are tender.
- Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, & stir in the cheese.
- Place one sheet of puff pastry on a well-oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown.
MUSHROOM PIE
My mum who is from Russian used to make the stuffing as a main meal. I turned it into a pie and the result is heavenly!!
Provided by GATOULA
Categories Main Dish Recipes Savory Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion and bacon; cook and stir for about 5 minutes, or until vegetables are tender. Reduce the heat to medium, and add the cream and dill; cook and stir for about 10 more minutes. Remove from the heat, and stir in the cheese.
- Place one sheet of puff pastry on a well oiled baking sheet, and pour the mushroom filling over the top. Cover with the other sheet, and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg.
- Bake for about 40 minutes in the preheated oven, or until golden brown. Cool, then cut into squares to serve.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 21.7 g, Cholesterol 60.9 mg, Fat 32.3 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 12.6 g, Sodium 230.2 mg, Sugar 1.5 g
MUSHROOM AND BACON MINI POCKET PIES
Looking for hearty appetizer using Gold Medal® all-purpose flour? Then check out these savory pocket pies made using bacon and mushrooms.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- In 12-inch skillet, cook bacon over medium heat for 4 to 6 minutes until crisp; drain on paper towels. Cook mushrooms and onion in 2 tablespoons bacon drippings over medium heat, stirring occasionally, until tender. In small bowl, combine bacon, mushrooms and onion. Set aside.
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In food processor with metal blade, place flour and cheese. Cover; process using quick on-and- off motions, until well mixed. Add butter; process until mixture looks like coarse crumbs. Add cream cheese and egg yolks, continue to process just until blended and dough begins to form a ball.
- On floured surface, knead dough 10 times. Roll dough until 1/4-inch thick. Cut into 16 rounds with floured 4- inch round cutter.
- Spoon about 1 tablespoon bacon mixture onto each round. Fold each in half; seal edges with fork tines. Place on cookie sheet. Brush each pocket with beaten egg; sprinkle with sesame seeds. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 340, Carbohydrate 19 g, Cholesterol 115 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Appetizer, Sodium 370 mg, Sugar 2 g, TransFat 1/2 g
BUTTER BEAN, MUSHROOM & BACON POT PIES
Top these mushroom, bacon, kale and tarragon pies with butter bean smash to make a healthy main meal that's big on flavour but light on calories
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
- Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
- Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.
Nutrition Facts : Calories 378 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
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- Meanwhile, heat the oil in a large frying pan over medium heat and fry the shallots, lardons, mushrooms and tenderstem broccoli for 8-10min until the lardons are cooked through and the veg is tender.
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