Chicken Pie with Porcini and Espresso Sauce


  • 45 ml butter
  • 250g brown mushrooms
  • 3 leeks, cut into rings
  • 1 whole cooked chicken, taken of the bone and cut into pieces
  • 1/2 cup cream
  • 1/2 cup chicken stock
  • salt and pepper
  • 2 teaspoons of fresh thyme leaves
  • 6 sheets of phyllo

Porcini Sauce

  • 80g dried porcini mushrooms
  • 80ml boiling water
  • 250ml cream
  • 40ml espresso
  • salt and pepper


  1. Pre-heat over to 200C. Melt the butter in a saucepan and fry the mushrooms and leeks. Add the chicken. thyme, chicken stock and cream. Simmer until the sauce has thickened. Season with salt and pepper. Let the filling cool down. Place two sheets of phyllo next to each other overlapping with 4cm and brush with olive oil. Place the rest of the sheet on top in the same manner. Place the filling 5cm from the end in the form of a sausage and roll up. Place the chicken sausage in a doughnut form in a baking dish that has been brushed with butter. Brush top with some oil and bake for 20 minutes until golden brown.
  2. Making the sauce – Soak the porcini’s in boiling water for 10 minutes. Place the soaked porcinis with the water in a saucepan, add cream and let it boil until reduced by hal. Add coffee and season with salt and pepper. Blend until smooth.