Spicy poultry pie

Ingredients for 1 servings:

• 500 g poultry meat (mixed chicken and turkey breast, cut into cubes)
• 250 g mushrooms, brown, sliced ​​into thin slices
• ½ bunch chives, finely chopped
• 2 tbsp lemon thyme, coarsely chopped
• 150 g crème fraîche
• 100 g Turkish yogurt
• 1 tbsp Turkish paprika paste (hot)
• 1 chili pepper(s), finely chopped
• 1 egg(s), separated
• 1 pack of puff pastry, fresh
• some oil (sunflower oil)
• some milk
• Salt and pepper to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the oil in a pan and let the meat brown slightly. Add the mushrooms and let them “wilt” slightly, then season with salt and pepper. Meanwhile, combine the crème fraîche, yogurt, paprika paste, chili, and herbs, and season with salt. Beat the egg whites well. Place the meat and mushrooms in a tart dish. Spread the crème fraîche mixture on top. Cover the dish with puff pastry and press firmly against the outer edges. Cut 3-4 small holes in the pastry. Whisk the egg yolk with a little milk and a pinch of salt. Brush the pastry with this mixture. Bake at 180°C (convection oven) for about 20 minutes, until the pastry is golden brown. Serve immediately. Serve with a salad and a dry white wine.