Jamie Magazine
By Georgina Hayden
About the recipe
This is a celebratory pie, typical of Russian feasts. Try poaching a whole chicken for the filling, while also making the stock for the rice. It’ll take a little longer, but it’s oh-so worth it.
Recipe From
Jamie Magazine
By Georgina Hayden
2 cloves of garlic
2 onions
400g chestnut mushrooms
½ a bunch of fresh flat-leaf parsley
olive oil
1 heaped tablespoon plain flour
200ml double cream
750ml organic chicken stock
1 lemon
1 whole nutmeg, for grating
500g free-range cooked chicken (the meat from a 1.4kg chicken)
200g long grain rice
1 bunch of fresh dill
4 hard-boiled eggs
CREAM CHEESE PASTRY
125g unsalted butter (at room temperature)
125g cream cheese
2 large free-range eggs
200g plain flour
2 teaspoons baking powder
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