Chicken

Tuscan chicken pies with prosciutto

Name: Chicken and prosciutto pie recipe
Yield: 6
Ingredients: 3 sheets each frozen shortcrust and puff pastry, thawed; 1 egg, whisked; Salad, to serve (optional); 40.00 ml extra virgin olive oil; 2 onions, finely chopped; 4 garlic cloves, crushed; 1kg chicken thigh fillets, chopped; 250ml chicken stock; 300ml pure (thin) cream; 3 tsp dried oregano, plus 1/2 tsp extra, to sprinkle; 2 tsp dried Italian herbs; 125g sundried tomatoes, chopped (see note, p 64); 120g baby spinach leaves; 100g sliced prosciutto, chopped; 50g parmesan; 75g cornflour

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by delicious. team

delicious. team

Aug 25, 2023

“I always think about foods and cuisines I enjoy eating, and then find a way to translate those flavours and feelings into a pie. It has to evoke emotion. This pie made me feel FOMO from not jetting to Europe this winter! We wanted to create something unique for delicious, so we whipped this pie up especially, but we might release it as a limited-edition pie.” – Darren Rowe, Pinjarra Bakery WA

3 sheets each frozen shortcrust and puff pastry, thawed
1 egg, whisked
Salad, to serve (optional)

Filling

2 tbs extra virgin olive oil
2 onions, finely chopped
4 garlic cloves, crushed
1kg chicken thigh fillets, chopped
1 cup (250ml) chicken stock
300ml pure (thin) cream
3 tsp dried oregano, plus 1/2 tsp extra, to sprinkle
2 tsp dried Italian herbs
125g sundried tomatoes, chopped (see note, p 64)
120g baby spinach leaves
100g sliced prosciutto, chopped
2/3 cup (50g) grated parmesan, plus 15g extra, to sprinkle
1/2 cup (75g) Woolworths Essentials Cornflour

Method

1.

For the filling, heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring occasionally, for 3 minutes or until softened. And chicken and cook for 10 minutes, stirring frequently, or until just beginning to colour. Add chicken stock and cream, then gently simmer, stirring occasionally, for 20 minutes or until chicken is cooked (don’t worry if cream separates at this point; it will come back together once the cornflour mixture is stirred through).
2.

Add dried herbs and simmer, stirring occasionally, for 2 minutes. Add sundried tomatoes, spinach, prosciutto, parmesan and 1 tsp each of fine salt and cracked b ack pepper, and simmer for 1 minute, stirring constantly, until spinach wilts. Mix the cornflour with 150ml water in a small bowl until smooth and combined, then stir into mixture and cook until thickened. Remove to a large heatproof bowl and cool to room temperature, then cover and chill for 1 hour.
3.

Preheat oven to 240°C/220°C fan- forced. Place a baking tray in oven to preheat. Grease six 11cm x 14cm (top measurement) individual (3cm-deep, 1-cup capacity) oval pie plates. Line plates with shortcrust pastry, cutting to fit. Spoon in filling. Using your fingertip, run a little water around edges of pastry (to help seal top and bottom pastries together), then top each with puff pastry and trim edges to make neat. Brush tops with egg, then sprinkle with extra oregano and extra parmesan. Cut several slits in the tops to allow steam to escape. Bake on preheated tray for 20-22 minutes until cooked, puffed and deep golden. Remove and rest on a wire rack for 10 minutes.
4.

Serve warm with salad, if desired.

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Recipe Notes

TIPS FOR THE PERFECT PIE

When using frozen pastry, thaw it overnight in the fridge.
It’s important that the filling is chilled before adding to the pie or you‘ll end up with a soggy base.
Baking the pies on a preheated tray gives a burst of heat and results in a crisper base.
Resting pies once out of the oven helps settle and thicken the filling, making the pie easier to cut.
You can make pie fillings ahead and store in the fridge for up to 2 days or freeze for up to 1 month.