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Spoil your Dad this Father’s Day with our extraordinary Caramelised Keemun Mushroom Chicken Pie with Garlic Truffle Greens. This is the perfect way to treat your Dad and to give him a personalised supper.

He will love the rich flavours of the pie with a delicious side of truffle greens and a cup of his favourite tea. 

This year so no to socks and yes to homemade Caramelised Keemun Mushroom Chicken Pie!

Makes 4 individual pies or 1 whole one


Qty Ingredients
3-4 pieces of chicken breast, cut into small pieces
4 Shallots, chopped
4 Chestnut mushroom, chopped
1 Garlic clove
1 inch Piece of leek, chopped
4 tsp Keemun Tea
1L Water
500g Puff pastry
1 Egg
Oil and butter for frying
Salt and pepper, to taste

Garlic Truffle Vegetables

Qty Ingredients
100g Tenderstem broccoli
50g Mangetout
50g French beans
50g Peas
3 Cloves of garlic, minced
50ml Truffle oil


  • Season the chicken with salt and pepper.
  • In a large skillet heat the oil over a medium heat till hot then add the butter. 
  • Place the chicken in the pan on and refrain from moving for at least 2 minutes so the chicken can get brown. Stir the chicken and cook for another 2 minutes and refrain from stirring. Once the chicken has browned remove from the pan. 
  • Boil the water and add to the tea. Allow to brew for 5 minutes.
  • Meanwhile, reduce the heat and add the chopped shallots and garlic and allow to soften. Add a knob of butter then the mushrooms to the pan and sauté for 3 minutes. Allow to soften further, season with salt and pepper then add the leeks. Cook for 1 minute and remove from the pan. 
  • Strain the tea leaves catching the liquid in the jug and reserve 2 tsp of the leaves. Add a splash of the liquid to deglaze the pan. Add the flour and whisk. Gradually pour in the liquid whilst continuously whisking. 
  • Cook the sauce for a few minutes. Remove the pan from the heat, then add the chicken and mushroom mix. Stir to combine and season if necessary.
  • Divide the mixture into ramekins or a large pie dish and allow to cool.
  • Preheat the oven to 200C.
  • Roll out the puff pastry and cut out 4 circles larger than the top of the ramekins. Beat the egg and brush around the lip of the ramekins. Place the puff pastry circle on top and press to secure. Brush the top with more egg. Cut a small slit in the top of the pie
  • Any leftover pastry can be used to cut out leaves and shapes to adorn the pie, then brushed with more egg.
  • Bake the pies for 15 minutes or until the pastry is puffed and golden.
  • Prepare the vegetables whilst the pies are in the oven. Steam the veg for 8-10mins adding the peas at the last 3 minutes till the vegetables are al dente.
  • Warm the truffle oil and garlic together and cook till the garlic is golden. Drizzle the garlic truffle oil over the vegetables.

Then serve to a very spoilt Dad. 

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