Recipe Card

Chicken, Celeriac & Artichoke Pie

Ingredients

  • 1 Jus-Rolâ„¢ Puff Pastry Sheet
  • 4 Egg Yolks beaten
  • 4 tbsp. Rapeseed Oil
  • 200 g Onion diced
  • 800 g Chicken thighs diced
  • 400 g Celeriac peeled and diced
  • 300 g Jerusalem Artichoke peeled and diced
  • 400 ml Double Cream Sea Salt & Pepper
  • Celery Cress to garnish

Equipment required

  • Baking Sheet
  • Saucepan

Method

  1. Place the Jus-Rol™ Puff Pastry sheet on a lightly floured surface.
  2. Cutout 16x8cm circle discs, brush over the beaten egg yolks and place on a baking sheet.
  3. Place another baking sheet onto top and bake for 30 minutes.
  4. Remove from the oven and set aside to cool.
  5. Place the oil in a thick bottom pan and cook the onion until transparent.
  6. Add the chicken and cook for 5 minutes.
  7. Add the celeriac and artichoke and cook for a further 5 minutes.
  8. Pour in the cream, simmer for 5 minutes and season.
  9. Once the chicken is cooked and the cream is the right consistency remove from the heat.
  10. Place the chicken on half of the pastry discs and place remaining discs on top.
  11. Garnish and serve.

Optional Extras:

Garnish with celery cress or celery leaves

Suggestion:

Use a heavy baking sheet to stop the pastry rising to create crisp wafer discs

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