Chicken Cake

Ingredients

• 200 g puff pastry (frozen)
• 1 egg
• 2 tbsp oil
• 0.5 bunch green asparagus
• 200 g potatoes (starchy cooking)
• 100 ml White wine
• 2 tbsp flour
• 400 ml Chicken broth
• 100 ml whipping cream
• 1 Shallot
• 2 Garlic cloves
• 200 g potatoes
• 2 egg yolks
• 2 Tbsp whipping cream
• 1 tbsp thyme (chopped)
• 1 tbsp marjoram (chopped)
• Salt
• ground pepper

Instructions

1. 1.

   Let the dough thaw.

2. 2.

   Wash, pat dry and cube chicken breasts.

3. 3.

   Wash, trim and blanch asparagus in boiling salted water for about 5 minutes. Shock and cut into pieces.

4. 4.

   Peel and cube potatoes.

5. 5.

   Peel shallot and garlic and finely dice. Sauté together in hot oil until translucent. Add potatoes and deglaze with white wine. Reduce slightly and dust with flour. Pour in broth and simmer, stirring occasionally, for about 15 minutes. Then add chicken, herbs and asparagus, cook another 5 minutes, then stir in cream. Simmer until thickened and season with salt and pepper. Transfer to a pie tin and cool. Brush the rim of the tin with beaten egg. Lay rolled pastry over it, press edges and brush with egg. Cut a small slit in the center of the pastry. Bake in preheated oven at 200°C for about 20 minutes.

6. 6.

   Meanwhile peel, cube potatoes and cook in salted water for about 15 minutes. Then mash through a potato masher, let steam off and mix with egg yolks and cream. Fill into a piping bag with a star tip and decorate the pie. Brush remaining egg over it and bake another 10 minutes until golden brown.