Chicken and Kale Loaf Pie
Hot water pastry is a traditional pastry method that involves using boiling water to create a dough. Its key benefit lies in its durability, making it perfect for robust pie and pastry creations. This technique results in a sturdy, golden crust that holds up well to hearty fillings, making it a favorite for savory pies and meat-filled delicacies. SO...enter our Chicken Hotpot as a filling minus the water and with some kale added in...perfection first go, we are truly loving it. We are now looking at other fillings to use for this amazing pastry, watch this space. It is going to get wild!
In the meantime, make sure you check out some of our other savoury pie ideas:
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- 80 Grams butter BUY
- 1 leek cleaned and roughly chopped
- 40 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 2 carrots, peeled and diced
- 2 stalks of celery, cleaned and diced
- 1 Handful Kale leaves, sliced, stalks removed
- 2 Tablespoons Chicken Stock Powder Recipe
- 700 Grams chicken thigh fillet, cubed
- 2 Teaspoons French Mustard
- 2 bay leaf fresh or dried
- black pepper to taste
- 1 Teaspoon dried oregano
- kernels cut from 1 cob of corn
- 1 Batch Hot Water Pastry ready to roll Recipe
Place butter, leek, flour and salt into the Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/ Varoma/speed 1.
Add carrots, celery, kale and Chicken Stock Powder to the Thermomix bowl and cook 10 min/100ºC/Reverse/speed 2.
Add chicken, mustard, bay leaves, pepper and oregano. Cook 8 min/100ºC/Reverse/speed 1.
Add corn and cook 2 min/100°C/Reverse/speed 1.
Cool completely. You can spread this filling out on a flat tray and place into the freezer for 30 minutes to speed the process up.
Preheat fan forced oven to 180°C.
Roll out 3/4 of the prepared pastry on a floured bench. Line loaf tin, leaving 2 cm of pastry overhanging.
Scrape the filling into the lined tin and level with a spatula.
Roll out remaining pastry and place on top. Pinch edges together. Crimp edges with a fork.
Cut a few slits in the pastry. Decorate with excess pastry as desired. Brush with egg wash.
Bake 70-80 minutes until golden and the pastry is well cooked. It is easy to tell by looking at the cut marks in the top of the pie. If they are glistening at all, keep going.
Cool completely before slicing into pieces, alternatively serve hot the day you make it. This refrigerates and travels really well due to the amazing pastry.
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