Chef Shaun | Spring Catering Co.
PIE SERVINGS
4 people
PIE PREP TIME
20 min
PIE BAKING TIME
35min
Recipe
INGREDIENTS
CHICKEN & WILD MUSHROOM PIE:
- 4 chicken breasts, cubed
- Salt and pepper, to taste
- 300g wild mushrooms (King oyster, shiitake, and shimenji)
- 2 cloves garlic, minced
- 2 red onions, finely chopped
- 5 sprigs of fresh thyme
- Willow Creek Extra Virgin Olive Oil Spray
- 2 tablespoons of flour
- 2 tablespoons of butter
- 1 cup of milk
- Puff pastry (enough to cover the pie top)
- 1 egg, beaten (for egg wash)
INSTRUCTIONS
CHICKEN & WILD MUSHROOM PIE
- Preheat the Oven: Preheat your oven to 180°C (356°F).
- Marinate the chicken: Cube the chicken breasts and marinate with Willow Creek Extra Virgin Olive Oil spray. Let it sit for about 10 minutes.
- Cook the Chicken: Heat a pan over medium heat and add the marinated chicken cubes. After seasoning the chicken with salt and pepper, cook it until it becomes browned and fully cooked. Remove from the pan and set aside.
- Cook the Vegetables: In the same pan, lightly spray some more olive oil and sauté the garlic. Cook the onions until they become soft and translucent. Add the wild mushrooms and thyme, and cook until the mushrooms are tender.
- Make the Sauce: Add the butter to the mushroom mixture and let it melt. Add the flour and stir continuously for approximately 2 minutes to eliminate the raw flour taste. Gradually add the milk, stirring constantly, until the sauce thickens. Season with salt and pepper to taste.
- Combine Ingredients: Add the cooked chicken cubes back into the pan and mix well to combine with the mushroom sauce.
- Assemble the Pie. Transfer the chicken and mushroom mixture into a pie dish. Cover with the puff pastry, trimming any excess. Use a fork to crimp the edges, and make a few slits in the top to allow steam to escape. Brush the top with the beaten egg.
- Bake: Place the pie in the preheated oven and bake for 35 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the pie cool slightly before serving.
SALAD SERVINGS
4 people
SALAD PREP TIME
10 min
BAKING TIME
20min
INGREDIENTS
WARM WINTER VEGETABLE SALAD:
-
180g baby spinach
-
2 carrots, peeled and chopped
-
1 small butternut squash, peeled and chopped
-
2 sweet potatoes, peeled and chopped
-
6 radishes, quartered
-
1 cup cherry tomatoes, halved
-
1 cup sugar snap peas, halved
-
1 red onion, sliced
-
Willow Creek Cabernet Sauvingnon Balsamic Spray
INSTRUCTIONS
WARM WINTER VEGETABLE SALAD
- Preheat the Air Fryer: Preheat your air fryer to 160°C (320°F).
- Cook Hard Vegetables: Coat with a light spray of the Willow Creek Extra Virgin Olive Oil Spray and then place the carrots, butternut squash, and sweet potatoes in the air fryer basket. Cook at 160°C for 15 minutes.
- Add Remaining Vegetables: Add the radishes, cherry tomatoes, sugar snap peas, and red onion to the air fryer basket. Increase the temperature to 180°C (356°F) and cook for an additional 5 minutes.
- Glaze and Finish Cooking: Spray the vegetables with Willow Creek Cabernet Sauvignon Balsamic Spray and continue cooking for another 10 minutes at 180°C.
- Assemble the Salad: Arrange the baby spinach on a serving platter. Top with the air-fried vegetables.
Willow Creek Olive Estate
Estate Blend Extra Virgin Olive Oil Spray
R199.00
Spray The Willow Creek Way!
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WILLOW CREEK OLIVE PRODUCTS
Product Range
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