Chicken Breast Pie with Porcini & Sage

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

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)<