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Method
Step 1
Preheat oven to 220°C. Grease a pie dish. Press 1 sheet of pastry firmly into the base and sides of the dish, trimming excess.
Step 2
Line the pastry with a piece of baking paper and fill with baking weights or rice. Bake for 10-12 mins. Remove weights and paper. Bake for a further 5 mins or until dry to the touch, then set aside to cool.
Step 3
Meanwhile, heat butter in a frying pan over medium-high heat. Add the leek and cook, stirring, for 8 mins or until leek starts to caramelise.
Step 4
Combine the soup, garlic, dried herbs, parsley, chicken, flour and parmesan in a bowl. Add the leek and stir to combine. Spoon into the pastry case. Brush the edges of the pastry with a little egg. Top with the remaining sheet of pastry, trimming excess. Press the edges to seal.
Step 5
Brush the top of the pastry with more egg and sprinkle with sesame seeds.
Step 6
Bake for 30 mins or until the filling is heated through and the pastry is golden and puffed. Set aside to cool slightly before serving
1/2 Coles Hot Roast Chicken, bones and skin removed, meat shredded
2 1/2 tbs plain flour
1/2 cup (40g) finely grated parmesan
1 egg, lightly whisked
Sesame seeds, to sprinkle
Description
Dan and Steph show us how to whip up a hearty family pie. The secret ingredient? Chicken and corn soup!
Method
Step 1
Preheat oven to 220°C. Grease a pie dish. Press 1 sheet of pastry firmly into the base and sides of the dish, trimming excess.
Step 2
Line the pastry with a piece of baking paper and fill with baking weights or rice. Bake for 10-12 mins. Remove weights and paper. Bake for a further 5 mins or until dry to the touch, then set aside to cool.
Step 3
Meanwhile, heat butter in a frying pan over medium-high heat. Add the leek and cook, stirring, for 8 mins or until leek starts to caramelise.
Step 4
Combine the soup, garlic, dried herbs, parsley, chicken, flour and parmesan in a bowl. Add the leek and stir to combine. Spoon into the pastry case. Brush the edges of the pastry with a little egg. Top with the remaining sheet of pastry, trimming excess. Press the edges to seal.
Step 5
Brush the top of the pastry with more egg and sprinkle with sesame seeds.
Step 6
Bake for 30 mins or until the filling is heated through and the pastry is golden and puffed. Set aside to cool slightly before serving
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