Made easier with ready-roasted chook, the leek-flavoured filling is the secret inside this picnic-perfect golden pie.
Ingredients
- 40g butter
- 2 tablespoons plain flour
- 1 leek, ends trimmed, thinly sliced
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 125ml (1/2 cup) pouring cream
- 1 teaspoon dried tarragon
- Pinch of white pepper
- 1 Roast Chicken, skin and bones removed, meat shredded
- 300g (2 cups) plain flour, extra, sifted
- Pinch of salt
- 100g unsalted butter
- 60ml (1/4 cup) milk
- 60ml (1/4 cup) water
- 1 egg, lightly whisked
Method
- Step 1Melt butter in a saucepan over low heat until foaming. Add leek and cook, stirring, for 5 minutes or until the leek softens. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth.
- Step 2Whisk the cream, tarragon and pepper into the flour mixture. Season with salt. Stir in the chicken. Set aside to cool completely.
- Step 3Preheat oven to 200°C. Position an oven rack on the lowest shelf of oven. Place the extra flour and salt in the bowl of a food processor.
- Step 4Place the unsalted butter, milk and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until the butter melts. With the motor running, gradually add the butter mixture to the flour mixture in the food processor until the dough just starts to come together. Turn onto a lightly floured surface and knead until just smooth.
- Step 5Divide the pastry into 3 portions. Roll out 1 portion until 4mm thick. Line a 22cm (base measurement) springform pan with the pastry, allowing side to overhang. Spoon the chicken mixture into the pan.
- Step 6Roll out the remaining pastry until 4mm thick. Place over chicken mixture and trim edge to fit. Fold over the side to enclose the filling. Cut 3 small slits in the centre of the pie to allow steam to escape. Use a knife to cut leaves from excess pastry to decorate the pie. Brush pie with egg. Bake on lowest shelf of oven for 35 minutes or until crisp and golden. Set aside to cool slightly. Serve cold or warm.
- Low carb
- Low sugar
- Lower gi
Nutrition
2414 kj
Energy
28g
Fat Total
16g
Saturated Fat
2g
Fibre
48g
Protein
232mg
Cholesterol
351.81mg
Sodium
1g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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