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A great way to use up leftover roast chicken! Serves 4.
INGREDIENTS
375g pack Carême all butter puff pastry, defrostedÂ
40g unsalted butterÂ
¼ cup plain flourÂ
1 cup chicken stockÂ
¼ cup dry white wineÂ
½ cup thickened creamÂ
1 teaspoon finely grated lemon zest
salt and freshly ground black pepper
3 cups chopped cooked chicken
¼ cup chopped basil
3 spring onions, finely choppedÂ
3 cups baby spinach, wilted, drained and chopped
1 egg, beaten, for glaze
METHOD
Melt butter in a saucepan over low heat. Add flour and cook, stirring constantly, for 1 minute. Add chicken stock and wine, cook for a further 2-3 minutes, whisk constantly to remove any lumps. Add cream and cook for a further minute or until the mixture boils and thickens. Remove from heat, add lemon zest, season, cover and allow to cool. Add chicken, basil, spring onions and spinach to mix.
Preheat the oven to 200°C fan-forced (200°C conventional), line a baking tray with baking paper. Dust pastry and work bench with flour, roll pastry to 38cm x 38cm square. Cut one rectangle 17cm x 38cm for the bottom and place on baking tray, the remaining 21cm x 38cm rectangle is for the top. Spoon the cooled chicken mixture over the pie base, leaving a 2cm border. Brush border with egg glaze.
Place remaining pastry over the filling, press edges together to seal. Chill in fridge or freezer for 15 minutes. Brush all over with the beaten egg glaze and using a very sharp knife score top of pie.
Bake for 10 minutes, then reduce oven temperature to 180°C fan-forced (200°C conventional) and cook for a further 25 minutes or until pastry is golden.Â
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Recipe by Carême Pastry.
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