Flakey puff pastry encases a delicious filling made with chicken, wild mushrooms and cauliflower in a rich mornay sauce.


  • 4 corn fed chicken breasts

  • Cep powder

  • Bacon lardons

  • 250g of cauliflower

  • 400g milk

  • 25g of flour

  • 25g of butter

  • 300gs shitake mushrooms

  • 300g girolles mushrooms

  • 2 onions sliced

  • 1 tsp thyme

  • 2 garlic cloves chopped

  • 200g diced Stilton

  • Puff pastry

  • 6 sprig of thyme kept in water


  • 1.

    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.

  • 2.

    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.

  • 3.

    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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