Chicken Breast Pie with Porcini & Sage

Name: Chicken Breast Pie with Porcini & Sage
Yield: Serves 2–3
Cuisine: Italian
Ingredients: 4 large thyme sprigs; 2 tablespoons olive oil; 2 single skinless chicken breast fillets, trimmed of any fat and bits of bone; 250 g (9 oz) polish puff pastry; 80 g (2¾ oz) mascarpone; 1 garlic clove, peeled and squashed with the flat of a knife; 4 large sage leaves; 1 egg, lightly beaten, for brushing; 200 g (7 oz) fresh porcini mushrooms; 3 tablespoons olive oil; 6-8 sage leaves; 1 rosemary branch, not too large

Preparation info

Serves
2–3

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

I love savoury food wrapped in pastry. These chicken breasts are coated in herbs and mascarpone before being wrapped in pastry and baked. If you don’t want to make your own puff pastry, just use a bought one. You can use any fresh mushrooms if you can’t get fresh porcini.

Ingredients

2 single skinless chicken breast fillets, trimmed of any fat and bits of bone
2 tablespoons olive oil
4 lar

Europe
Italy
Mediterranean
Pie

Method

Salt and pepper the chicken breasts well on all sides. Heat the oil in a non-stick frying pan and when hot add the chicken. Cook until nicely golden on all sides. They will finish cooking in the oven but they must have a good crust. Remove to a plate to cool.

Preheat the oven to 200°C (400°F/Gas 6)<