Grab a few simple ingredients for this victorious chicken and white wine pie – ready in a jiffy.
Ingredients
- 1 barbecue chicken
- 250g baby frozen peas
- 5 spring onions
- 1 lemon
- 4 thawed sheets frozen puff pastry
- 1 egg
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 sprigs thyme
- 60ml (1/4 cup) dry white wine
- 250ml (1 cup) double cream
- Green salad, to serve
Method
- Step 1Preheat oven to 220C. Boil a kettle of water. Meanwhile, shred chicken meat, discarding skin and bones. Place peas in a bowl, pour over boiling water and stand for 1 minute. Drain. Squash peas with your hands.
- Step 2Roughly chop onions, including most of the green part, and place in a bowl with chicken and peas. Zest lemon over chicken mixture, season with salt and pepper, then toss to combine.
- Step 3Line an oven tray with baking paper. Stack 2 pastry sheets on top. Pack chicken mixture in centre of pastry. Stack remaining 2 pastry sheets over, stretching to cover filling. Lightly brush edges with water and press to join. Trim pie to a 25cm round. Lightly beat egg, then brush over pie. Using a knife, score top, if desired. Cut a 2cm hole in top of pie. Bake for 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
- Step 4Meanwhile, heat oil in a pan over medium heat. Bruise garlic, discard skins, then add to pan. Strip leaves from thyme into pan, then cook, stirring, for 1 minute or until fragrant. Add wine and simmer for 3 minutes or until reduced by half. Add cream and simmer for 2 minutes. Discard garlic.
- Step 5Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
3734 kj
Energy
54g
Fat Total
30g
Saturated Fat
7g
Fibre
56g
Protein
283mg
Cholesterol
310.19mg
Sodium
4g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
This free-form pie made with puff pastry is known in France as a pithivier. Its top is traditionally decorated with lines spiralling from the centre.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef
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