Grab a few simple ingredients for this victorious chicken and white wine pie – ready in around half an hour!
Ingredients (serves 6)
1 barbecue chicken
250g baby frozen peas
5 spring onions
4 thawed sheets frozen puff pastry
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
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.
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.
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. 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 25 minutes or until pastry is dark golden (cover with baking paper if overbrowning).
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.
Spoon the cream mixture into pie through the hole. Stand for 5 minutes. Serve pie with green salad.
This free-form pie made with puff pastry is known in France as a pithivier. Its top is traditionally decorated with lines spiralling from the centre.