- 2 cups (500ml) gluten-free chicken stock
- 625 grams chicken breast fillets
- 60 grams butter
- 1 small leek (200g), sliced thinly
- 2 cobs trimmed corn (500g), kernels removed
- 1 teaspoon smoked paprika
- 2 tablespoons 100% corn cornflour
- ½ cup (125ml) milk
- 1 cup (250ml) pouring cream
- 2 cups (100g) torn kale leaves
- 1 egg yolk, beaten with
- 1 teaspoon water
- 1 tablespoon sesame seeds
- 375 grams packet gluten-free pastry mix
- 125 grams cold butter, chopped coarsely
- 2 tablespoons tamari
- 2 tablespoons olive oil
- gluten-free plain flour, for dusting
- 1Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat, simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve 1 cup of the poaching liquid; keep remaining liquid for another use, or discard.
- 2Heat butter in a medium saucepan over medium heat; cook leek and corn, stirring for 5 minutes or until softened. Add paprika, cook, stirring, for 1 minute. Combine reserved poaching liquid and cornflour in a jug. Stir into leek mixture, with milk and cream. Cook, stirring, until mixture boils and thickens. Stir in chopped chicken and kale. Season to taste. Cool for 15 minutes.
- 3Meanwhile, preheat oven to 200°C. Grease a 22cm x 30cm oval 2-litre (8-cup) ovenproof dish.
- 4Roll the pastry between two sheets of baking paper to make a 5mm (¼in) thick, 35cm x 40cm (14in x 16in) rectangle. Cut pastry crossways into 5cm (2in) wide strips.
- 5Spoon chicken mixture into ovenproof dish; place pastry strips crossways, slightly overlapping each other, over pie filling. Press edges to side of dish; trim excess. Brush pastry with egg yolk mixture; sprinkle with sesame seeds. Make a small cut in the centre of the pastry.
- 6Bake pie for 35 minutes or until golden brown and filling is heated through.
- 7Place pastry mix in a large bowl; rub in butter with your fingers until mixture resembles coarse breadcrumbs. Combine ²⁄³ cup (160ml) water, tamari and oil in a jug. Using a flat-bladed knife, 'cut' wet ingredients through dry ingredients until mixture forms a dough. Lightly knead dough on a surface dusted with a little gluten-free flour into a ball.
- 8Roll pastry between two sheets of baking paper until 5mm (¼in) thick. Use this pastry for any of your favourite savoury recipes that use a shortcrust pastry.
Pie is best eaten on the day it is made. Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.Pastry is best made close to using.
The Latest from Australian Women's Weekly Food
- Salad of roasted beetroot with goat's cheese and walnutsYesterday 2:00pm
- Iced vovosYesterday 2:00pm
- Salmon pattiesYesterday 2:00pm
- Picnic food ideasYesterday 1:58am
- Sri Lankan potato and pea curryYesterday 1:36am
- Japanese katsu chicken curryYesterday 1:24am
- Southern fried chickenSep 15, 2021
- 27 simple risottosSep 15, 2021
- 46 perfect pea recipesSep 15, 2021
- Karaage chicken with Sriracha mayonnaiseSep 15, 2021
- Marble cakeSep 15, 2021
- Fish fingers with mushy peasSep 15, 2021
- 24 amazing ways to use the humble onionSep 14, 2021
- 32 wonderful ways with cornSep 14, 2021
- Monte Carlo biscuitsSep 14, 2021