Recipe of the Chef Grégory Corman
Garlic and herb goat’s cheese spread 140g
Chopped onion 1
Chicken breast 100g
Flat-leaf parsley, chopped 10g
Butter For buttering
Puff pastry 1 roll
Groundnut oil 2cl
Freshly ground pepper
Clean the mushrooms, slice them uniformly. Set aside.
Cut the chicken into slices. Pour the oil into a frying pan over high heat. Brown the pieces of chicken without cooking completely, season and set aside.
Do the same with the mushrooms, adding the chopped onions and parsley in the end.
Delicately mix the mushrooms, chicken pieces and the garlic and herb goat’s cheese spread. Check seasoning.
Butter 2 ceramic pie dishes (10 to 15cm diameter). Spread the mixture evenly without crushing it.
Roll out the puff pastry, cut discs of a diameter greater than that of the pie dishes selected. Cover the mixture by pressing down on the sides. Baste with egg yolk to brown in the oven at 180ºC for 15’ to 20’.
No specific mushroom variety, but porcini mushrooms and truffles are the best…