Family chicken galette

Step 1

Place all pastry ingredients into mixing bowl and mix 20 sec/speed 6.

Step 2

Transfer pastry dough onto a lightly floured silicone bread mat or work surface, then shape into a ball. Wrap pastry in plastic wrap and place into refrigerator to rest for 20 minutes. Clean and dry mixing bowl.

Step 3

Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add all remaining caramelised onion ingredients and cook 10 min/Varoma//speed . Cook for a further 10 min/Varoma//speed , without measuring cup. Transfer mixture into a bowl and set aside.

Step 5

Place 500 g of the water into mixing bowl. Place Varoma into position and weigh chicken and sweet potato into it. Scatter thyme leaves over chicken and sweet potato, and season with salt and pepper. Secure Varoma lid and steam 10 min/Varoma/speed 1. Stir chicken and sweet potato to ensure even cooking.

Step 6

Add mushrooms to Varoma. Secure Varoma lid and steam 5 min/Varoma/speed 1. Remove Varoma and set aside to cool. Discard water.

Step 7

Place butter, flour, stock paste, cream and remaining 100 g water into mixing bowl and cook 4 min/90°C/speed 4.

Step 8

Cut cooled chicken into pieces (2-3 cm). Add chicken, sweet potato and mushrooms to mixing bowl and combine 10-15 sec//speed 1 or until combined. Set aside to cool in mixing bowl while rolling pastry.

Step 9

Preheat oven to 200°C.

Step 10

Transfer dough onto a lightly floured piece of baking paper (30 x 40 cm) and roll out dough into a circle (40 cm diameter and approx. 5 mm thick). Transfer baking paper with pastry onto a large baking tray (30 x 40 cm).

Step 11

Spread cooled onion mixture onto pastry, leaving a 5 cm border on all sides. Place cooled chicken mixture on top of onion mixture.

Step 12

Fold over pastry border, pleating pastry as you fold to create a crust, and garnish filling with extra thyme leaves. Brush pastry border with milk and bake for 25 minutes (200°C) or until pastry is puffed and golden. Leave to cool for 5-10 minutes before serving.