Flakey puff pastry encases a delicious filling made with chicken, wild mushrooms and cauliflower in a rich mornay sauce.
First slice the chicken into medallions then coat with the cep powder on all sides. Arrange in cling film and press together and keep in a fridge overnight.
Next make a cauliflower mornay. Cook the cauliflower in the milk, then pass. Next make a roux with the flour and butter then add the milk slowly until you have a thick sauce. Puree the cauliflower and add to the sauce until it becomes thick. Pan fry each side of the chicken, season, then add the onions thyme and garlic. Cook until the onions are soft then add the mushrooms. When mushrooms are cooked add the white cauliflower sauce and cool for a few minutes.
Next place the stilton in the pie dish and pour on the chicken mix. Place puff pastry on top of the baking dish crimp the sides with your thumb then in the imprints add the picked thyme that has been in the water. Cook until the pastry is golden. You can add milk to the pastry to get a nice shine.
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