Inspire me....

craigywv

butterfly_brain wrote: »

• a sheet of puff pastry, i use aldi or morrisons from the chiller cabinet.
• 2 cooked chicken breasts cut into chunks.
• (this recipe is ideal for using left over chicken from a roast)
• a punnet of chestnut mushrooms wiped and quartered.

hm mushroom sauce or you can use a jar or a packet mix

hm mushroom sauce

• 1oz/25g butter
• 1oz/25g cornflour
• 250ml milk
• 2oz/50g dried mushrooms (or you can use fresh mushrooms, you just need them to render their flavourful juices)
• a splash of white wine is not necessary, but nice if you have it.

soak the mushrooms in enough boiling water just to cover them
make up a white sauce as normal and add the finely chopped mushrooms and their juice, then the wine
season with pepper and whisk gently until thickened.

Get a sheet of puff pastry, put it on a baking tray and cut around the edge approx ½ an inch in around all sides.

Using a fork, p.rick it all over in the middle and put into the oven 190c for 10 mins i do not bother with baking beans because it is easy enough to gently push down the centre, doing it this way the pastry base is very light.

After taking the base out of the oven gently push down the pastry and cover the middle with the chicken and mushrooms then pour over enough mushroom sauce to cover everything, being careful not to let it overflow over the top. Any sauce left over can be frozen and used the next time you want to make the tart.

Return to the oven for approx 15 to 18 minutes until golden.

Serve with salad and new potatoes or chips/wedges

thanks very much for that i shall give it a go.