Without exaggeration, this pie is absolutely and truly delightful! I don’t remember enjoying pies as much as I did this chicken and wine pie. Unico hijo was raving about it and had three serves and a serve saved for him to bring to school the next day. Puff pastries and very lemony creamy chicken and peas filling, he was expressing his approval with, “This is really nice. Can I have some more, please?” I know exactly when he is enjoying his food because he keeps checking if his tummy is getting big (after a serve) or feeling if he still has room for some more. An amusing habit he has since he was a little boy. After his second serve, he asked, “Is this very fattening? What’s for dessert?” That was him getting all conscious about his “fat intake” after two serves. I told him to just enjoy his food and savour every bite of this pie.This was something I have not tried before, the filling enclosed with layers of puff pastry sheets and no pie pan used. I learned later that this free-form is French pie known as pithivier. Traditionally, its top is decorated with lines spiralling from the centre. I looked at other images of pithivier and oh dear, my pie was not as pretty as those but this I can tell you, I was very certain mine was really tasty good.Ingredients
- 1 barbecue chicken
- 250g baby frozen peas
- 5 spring onions
- 1 lemon
- 4 thawed sheets frozen puff pastry
- 1 egg
- 1 tbs olive oil
- 2 cloves garlic
- 4 sprigs thyme
- 60ml (1/4 cup) dry white wine
- 250ml (1 cup) double cream
- Green salad, to serve
1. Preheat 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.
2. Roughly 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.3. Line 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.4. 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 40 minutes or until pastry is dark golden (cover with baking paper if overbrowning). 5. The recipe I used said bake this for 25 minutes but knowing that oven temperatures vary, I suggest that you check if the pastry is done after 25 minutes. I baked this for 40 minutes. Tap the pastry gently to check. And of course, just by looking at it, you can see if the pastry has “puffed” yet.6. Meanwhile, 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.
7. Spoon the cream mixture into pie through the hole. Stand for 5 minutes. 8. Serve pie with green salad.I didn’t even have to dress the salad. Smother the leaves with the pie creamy sauce and you are in for one delightful meal.Recipe from Taste.com.au