INGREDIENTS
Chicken marinade
750 g chicken thighs, skin off,
2 cm diced
2 lemons, thinly sliced
1 tsp extra virgin olive oil
6 sprigs thyme
1 garlic clove, crushed
Sour cream pastry
200 g unsalted butter, chilled,
1 cm cubes
250 g plain flour
125 ml sour cream
Pie filling
1 tbsp extra virgin olive oil
40 g unsalted butter
2 leeks, sliced
½ small fennel bulb, diced
40 g plain flour
150 ml chicken stock
1 tbsp seeded mustard
1 tbsp tarragon, chopped
Salt, to taste
Pepper, to taste
Egg wash
1 egg yolk
1 tbsp milk
Miele accessories
METHOD
Chicken marinade
- Combine the marinade ingredients with the chicken. Place into a large vacuum sealing bag.
- Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Place in the fridge to marinate overnight.
Sour cream pastry
- In a food processor, pulse the butter and flour until the mixture resembles large breadcrumbs.
- Add the sour cream and continue to pulse until just before the dough starts to form a ball.
- Remove from the food processor and bring the mixture together using your hands on a floured benchtop.
- Shape into a rectangle to make it easier to roll out later. Wrap the dough in cling wrap and refrigerate for 20 minutes.
- Once the pastry has rested, divide it in half. Roll out one half to form a 27 cm diameter circle for the pie base.
- Fit the pie base pastry into a 23 cm non-stick springform pie tin, ensuring the pastry is coming up all sides. Refrigerate for 20 minutes. Trim the excess pastry from around the top edge with a small sharp knife.
- Roll out the other half of the pastry to form the pie top. Wrap and set aside in the fridge to rest until required.
Pie filling
- In a frying pan on medium-high heat, induction setting 7, heat the olive oil and add the chicken pieces. Cook the chicken in batches until browned on all sides. Set aside.
- In the same frying pan, add the butter. As it begins to melt, add the leek and fennel. Cook on medium heat, induction setting 5, until soft and translucent, approximately 5-7 minutes.
- Add the flour and stir to coat all of the ingredients. Continue cooking for 2-3 minutes.
- Add the chicken stock, stirring to deglaze the pan. Simmer for 5-7 minutes, before adding the seeded mustard, tarragon, chicken pieces and seasoning. Stir to combine, remove from heat and set aside to cool.
Egg wash
- Add the egg yolk and milk to a small bowl and whisk to combine. Set aside.
To assemble
- Preheat the oven on Intensive Bake at 180°C.
- Spread the pie filling evenly into the pastry base.
- Brush the egg wash along the top edge of the pastry base.
- Carefully top with the remaining pastry. To seal, pinch the pastry base edges and top together decoratively around the entire pie edge.
- Brush the pie top with the remaining egg wash and use a sharp knife to score slits into the pastry top.
- Place the pie on a universal tray on shelf position 1 and bake for 40 minutes, or until the pastry is golden brown.
Hints and tips
- If you don’t have a vacuum sealing drawer, place the chicken marinade ingredients into a bowl, cover with cling wrap and refrigerate overnight.
- Tarragon can be replaced with additional thyme.
APPLIANCE / FUNCTION
Miele
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