Chicken and Mushroom Coconut Pie

Ingredients

– shortcrust pastry
– 200 g chicken cutlet
– 1 egg
– 1 egg yolk
– 25 cl of coconut milk
– 8 portions of The Laughing Cow
– 100 g of button mushrooms
– salt and white pepper
– shredded coconut

Preparation

1. Line a pie pan and prick the pastry. Bake for 8 minutes at 180°C.
2. Cut the cutlets into strips and season them, then poach them in the coconut milk for a few minutes. Remove the bird. Mix The Laughing Cow with the coconut milk and add the eggs.
3. Cook the mushrooms in quarters with a little water and salt.
4. Arrange the drained chicken cutlets and mushrooms in the pre-baked pie shell. Pour in the coconut milk mixture.
5. Bake for 20 minutes at 180°C.
   Sprinkle with shredded coconut when removed from the oven.