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Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry

  • Author: Erin Clarkson
  • Yield: Makes one large pie - serves 6-10 depending on serving size 1x

Description

Chicken, Leek and Sun dried Tomato Pesto Pie with Homemade Rough Puff Pastry


Ingredients

Scale

Rough Puff Pastry

  • 450g Unsalted Butter, frozen (if your butter does not come in sticks, chop into a few pieces before freezing)
  • 450g all-purpose flour
  • ¾ tsp salt
  • 1 cup ice water

Filling

  • 200g (0.4lb) bacon, finely chopped
  • 800g (1.8lb) boneless, skinless chicken breast, chopped into small pieces
  • 2 Tbsp Unsalted Butter
  • 2 large leeks (approximately 500g chopped), Chopped into fine half moons
  • 2 large carrots, finely chopped
  • 3 ribs celery, finely chopped
  • 75g (½ cup) all-purpose flour
  • 2 cups (500ml) chicken stock
  • ¾ cup (190ml) heavy cream
  • 150g Filippo Berio Sun dried Tomato Pesto

Egg wash

  • 1 egg whisked with 1 Tbsp water

Instructions

ROUGH PUFF PASTRY

  1. Sift together the flour and salt in a large bowl. Grate the butter either in a food processor or by hand, and toss with the flour. Add half a cup of the ice water, and mix by hand to combine. Add extra water, a few tablespoons at a time, until you have a cohesive dough that holds together when gently squeezed. Be careful not to add too much water.
  2. Turn out the dough onto a piece of plastic wrap, and shape into a rough rectangle. It will be shaggy and not smooth. Wrap tightly in plastic wrap and place on a sheet pan. Chill in the fridge for an hour.
  3. Remove the dough and place on a lightly floured surface. Roll into a rectangle approximately 13" x 20" (30cm x 50cm). Brush any excess flour off the surface. Starting with a short side, fold the dough into thirds like a letter - bring one third up, and then fold the second third over it. Roll the dough out again and repeat the folding process. Wrap in the plastic wrap, place on the sheet pan and chill for 30-40 minutes.
  4. Repeat the rolling and chilling process two more times - each time you remove the dough from the fridge, perform two rounds of rolling out and folding. In total you will give the dough 6 folds, in 3 sessions.
  5. Wrap the dough in plastic wrap and leave to chill for a few hours before using, or ideally overnight.

FILLING

  1. Place a large frying pan, cast iron skillet or dutch oven over medium high heat. Add the bacon to the cold pan, and cook until just golden brown. Remove with a slotted spoon and set aside, reserving fat for cooking the chicken.
  2. Working in two batches, cook the chicken until golden brown and cooked through. Remove and set aside.
  3. Add the butter to the pan, and allow to melt, then add the leeks, carrots, and celery. Cover the pan and cook, stirring occasionally, for 10-15 minutes, until the leeks are soft and the carrots are tender. Season well with salt and pepper.
  4. If you are working with a small frying pan, transfer the leek mixture into a large pot and place over medium heat. Add the flour, and stir well to combine. Add the chicken stock and cream, and mix well. Cook until the mixture thickens slightly, then add the bacon and chicken and stir to incorporate. Add the sun dried tomato pesto, and mix well. Set the mixture aside to cool slightly. If you would like to speed up the cooling process you can transfer to a shallow baking dish.

ASSEMBLY

  1. Preheat the oven to 375˚f / 190˚c. Have your baking tin ready - I used a 13" x 10" enamel baking dish, but a 9" x 13" baking tin would work great too. Remove the puff pastry from the fridge and divide into two, with one piece larger than the other (about a ⅓ to ⅔ split). Wrap up the larger piece and return to the fridge.
  2. Roll out the smaller piece of pastry on a lightly floured surface, to a few inches larger than your baking tin, and line the bottom and the sides with the pastry, allowing a little overhang. Freeze briefly for 5-10 minutes to help firm up.
  3. Add the cooled chicken filling to the pastry lined tin, smoothing down with a spoon.
  4. Roll out the second piece of pastry on a lightly floured surface (it may help to divide it in two and roll out each piece individually), and using a pizza roller or pastry wheel, cut lattice strips. I find that the easiest way to make sure I have enough is to divide the pastry into two, and roll out each to about the same size as the surface of the pie, before cutting into strips. That way you should have enough horizontal and vertical strips. Lattice your pie as desired - I did a simple lattice, but treated two strips as one to give a double strip lattice effect. If you have extra pastry you can make some braids to go around the edge, or you can just trim the pastry flush with the edge of the pan and then fold it inward, crimping lightly.
  5. Brush the pastry with the egg wash. Bake for 45-55 minutes, until the pastry is a deep golden brown and the filling is bubbling. Allow to stand for 10 minutes before serving.
  6. Store leftovers in an airtight container in the fridge.

Notes

Pastry recipe slightly adapted from Epicurious

Thank you so much to Filippo Berio for Sponsoring this post! All opinions are my own.