Chicken Mushroom Flan Pie does it sound odd to you?? Gosh!! Then definitely I’m not the only one. The phrase ‘flan Pie’ caught my eyes couple of weeks back (actually its months not just weeks). I saw the phrase written on the door of a local bakery store. And immediately I felt the kick inside; What the hell is this! I just understood the differences between flan & pie; to some extend quiche & frittata may be. But now 'FLAN PIE'?? I mean seriously!! I just needed to know what the fuss was all about!
The first impression was ‘ohhh it’s just a cake with the aroma of garlic and some herbs’. Okay, no wait there is a cover also and now my car also smells heaven! I had my first bite with a very disappointed expression on my face (yes skeptical is my middle name whenever I try anything new). And it was creamy, garlicky with chunky chicken and mushroom pieces in the middle and crispy flaky skin on top & bottom. It was delicious, even with my burned tongue. They also served lettuce salad on the side which I used to wipe off the excess cream from my face where my tongue couldn’t reach.
I tried to google about the ‘flan pie’ while I was dying on the queue but my stupid service provider did not allow me to go online(as always!) Later when I was back at home I searched for the same and to my surprise there were plenty of recipes of it. But sadly, all were desserts. After spending few good days on it I finally got a recipe which had almost convinced me to give the similar taste of that bakery (by the time I gave them another visit); I bookmarked it and forgot about it without any dilemma (that is me)! This week I found it back when I was looking for something else (which I can’t remember now again). Before I lose it again, I wrote it down and went to my kitchen. After few good hours of running and jumping this is what it had on my dining table. And for the note, it tasted even better as it was filled with hard work and love.
So all the (already) bored recipe hunters, let’s roll the recipe of Chicken Mushroom Flan Pie for you all.
Preparation Time: 20 mins
Cooking Time: 30 mins
Resting Time: 0 mins
Total Time: 50 mins
Yield: 6 servings
For the Marinade:
Boneless chicken: 350g
Garlic powder: 1 tsp
White pepper powder: 1 tbsp
Lemon juice: 1 tbsp
Salt: 1 tsp
For the Filling:
Button mushroom: 200g
Garlic powder: 1 tbsp
Butter: 2 tbsp
All-purpose flour: 2 tbsp
Chicken stock: 400ml
Fresh/dried herbs: 2 tbsp
Salt: ½ tsp
For the Pie Crust:
One portion of Pastry Dough (I used this homemade eggless version, you can also use any store-bought pastry sheets)
For Egg Wash:
Very sharp knife
Parchment paper: 2 sheets (optional)
Deep bottomed saucepan
Preheat the oven to 2200C. Prepare the baking pan by lining parchment paper. Grease the tart pans with melted butter and dust with little flour.
First cook the chicken. Season the chicken with the ingredients under ‘marinade’ and bake for 20 mins. Once done, cover with a foil and keep inside the oven until needed. (See Tips)
Next, prepare the Filling. Clean and chop the mushroom with bit thick slices. Heat butter in the pan and fry the mushroom and garlic until mushroom becomes glossy and slightly blackened. By the time mushroom will release liquid too. (See Tips)
Sprinkle the flour directly into the pan and sauté for 1 min or until no longer white strains are visible. Avoid over cooking. Add the chicken stock and continue cooking on medium flame until gravy thickens little. It will take another 1-2 mins. (See Tips)
Pour cream into the cooking mixture and mix thoroughly. Simmer the mixture for 5-6 mins or until sauce thickens. Adjust seasoning. Switch off the flame and add herbs and salt (if needed). Keep the pan on the wire rack to cool down. By the time sauce will thicken more. (See Tips)
While the sauce is cooling, remove chicken from oven and shred the chicken or cut small chunks of it. (See Tips)
Add the chicken chunks into the mushroom gravy and fold gently to mix thoroughly. Now the filling is ready. Pour it to a mixing bowl, cover the top with cling film and refrigerate for 1 hr. (See Tips)
It’s time to prepare the pie crust, while filling is resting in the refrigerator.
Remove the dough from the refrigerator and knead lightly on flour dusted surface to make it smoother and easily pliable. (See Tips)
Take 1/6th portion of the dough and roll it (approximately) on the floured surface with slightly floured rolling pin. The thickness of the rolled sheet should be around 3 mm. (See Tips)
Roll the sheet around the rolling pin and carefully place it on the previously greased tart pan. Press on the edges and cut off the excess sheet. Press gently inside and at the bottom to set properly. Finally scoop out 3-4 tbsp of the filling and fill the pan; spread evenly. (See Tips)
Roll the excess cut off portion into another small disc to form the cover and place it gently on the top of the pan. Cut off the excess sheet, if any presents and press gently around the edge. (See Tips)
The flan pie should be sealed neatly with the cover. See the picture below. Follow the same procedure for rest of the tarts. Now beat the egg with the milk and brush it on the top of the flan pies and refrigerate them for 5-10 mins. Line all the pans in another larger baking pan and bake them at 2200C for 20 mins and next 5-10 mins at 1800C or until the top of the flan pies turn into golden brown in color. (See Tips)
Once Chicken Mushroom Flan Pies are nicely colored, remove them from oven and keep on wire rack for 2-5 mins to cool down a bit or until easy to handle. Carefully remove the sides and slide the flan pies on serving plates and serve immediately.
These Chicken Mushroom Flan Pies tastes best when served hot. Serve with some fresh salad/fruits if you are looking for a heavy brunch. This is also ideal for Summer outdoor picnics.
1. Make sure chicken and all other ingredients are at room temperature.
2. If you find too much liquid from the mushroom, increase the flame but be careful not to burn it.
3. Decrease the flame before adding the flour. Otherwise flour will curdle and lumps will occur shortly.
4. Simmer the flame just before adding the cream. Remember, cream curdles on high flame.
5. Remove the fat from chicken pieces, if possible.
6. Make sure the filling is at room temperature before refrigerating.
7. Floured surface will help to knead smoothly without any crack on the dough.
8. If you find cracks on the sheet while rolling don’t worry pinch slightly and press downwards; it will be fine.
9. Remove the excess pastry immediately, wrap with cling film and keep handy; cause you will need them on next step to make cover for the flan pie.
10. Press the cover gently towards the edge to confirm the position and pinch slightly to remove the excess pastry. (See the picture)
11. If you find your tarts getting darker color soon, cover them with aluminum foil and continue baking. Do bake in batches if necessary.
Love & Live each moment of life!
This recipe is adapted from http://www.maggiebeer.com.au/recipes/country-chicken-and-mushroom-pies and modified.
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