This recipe will give you a great way to use up left overs...it can also provide a bit of a soup...clever in every way, thanks to Genius Gina. Gina is part of Team Tenina and if you haven’t had a chance to go and read about her, head over here for a good look at just how genius she is!
Not going to lie, it’s a bit of a fiddle, but anything this delicious, usually is. So roll your sleeves up and get it organised. What are you waiting for? Two meals in one. Don’t say I never give you anything!
- 400 g plain white spelt flour (or plain flour)
- 200 g butter, chilled and cut into cubes
- 1 tsp salt flakes
- 2 egg yolks
- 80 g filtered water, chilled
- 1 clove garlic
- 1 small brown onion, halved
- 30 g Extra Virgin Olive Oil (EVOO) EVOO BUY
- 500 g filtered water
- 2 tbsp veggie stock paste
- 370 g baby Nadine potatoes, washed, unpeeled, and cut into small quarters
- 220 g leeks, white part only, roughly chopped
- 3 tiny tomatoes or mini roma tomatoes
- 1 small piece of broccoli (optional)
- 600 g chicken tenderloin pieces
- 1 tsp dried tarragon
- 2 medium carrots, peeled and cut into small pieces
- 60 g sour cream
- 2 tsp Dijon mustard
- 2 tbsp cornflour
- 100 g frozen peas
- 1 tsp dried tarragon, extra
- Sea salt and black pepper to taste
- An egg yolk and 1 tbsp of milk, mixed together, to glaze the top of the pie
To make Pastry: Place flour, butter and salt into TM bowl and mix 10 sec/speed 6, or until mixture resembles breadcrumbs. Add egg yolks and water and knead 30 sec/Interval. Place pastry onto Silpat mat or lightly floured bench top and knead into a tight ball. Wrap in plastic wrap, or place into a sealed container, and refrigerate for at least 30 minutes.
To make Pie Filling: Place garlic and onion into TM bowl and chop 3 sec/speed 7.
Scrape sides of bowl, add oil and sauté 5 min/Varoma/speed 1/MC off.
Whilst aromatics are cooking, place chicken onto Varoma tray and sprinkle with 1 tsp tarragon. Place carrots into Varoma dish.
Place potatoes, leeks, tomatoes and broccoli (if using) into basket.
Once aromatics are cooked, add water and stock paste to TM bowl, carefully place basket and Varoma into position and cook 17 min/Varoma/speed 3.
Remove Varoma and set aside. Using your TM spatula, lift out basket and carefully tip veggies into the stock liquid in TM bowl.
Blend 1 min/speed 9, gradually increasing speed from 1 to 9. Do not hold down MC.
Taste and adjust seasoning.
Remove all the liquid from the mixing bowl (you should have just under 1.2 litres) then return 500mls to the bowl which will now be made into the sauce. The rest of the soup and can be stored for future use.
To the TM bowl add sour cream, Dijon mustard and cornflour. Cook 4 min/90ºC/speed 4.
Meanwhile, chop chicken into bite sized pieces, and add to the sauce along with the carrots and frozen peas. Check again for seasoning. Refrigerate until ready to use.
To assemble Pie: Remove pastry from fridge after at least 30 minutes of chilling (if made a day ahead, remove pastry approximately an hour before rolling).
Lightly grease deep pie or flan dish (approximately 26cm).
Divide pastry into 1/3 for pie top, and 2/3 for pie bottom.
Lightly flour Silpat mat or bench top and roll pastry (bottom portion) to fit the base and sides of pie/flan dish, ensuring there is at least 2cm overhang around the edges. Trim excess and keep offcuts to add to the second piece.
Place cold filling into the pastry base, then roll out the top piece of pastry, ensuring you have an overhang of at least 2.5cm. Dab a mix of water and flour around the edge of the pastry base (to act like glue to keep the two pieces together) and place pastry top on the pie. Press two edges together, then cut off excess pastry leaveing 2cm hanging over the side. Fold the overhang of pastry neatly under the rim of the pie dish or if using a flan dish, tuck the pastry back into the top inside of the dish pressing against it to ensure pie is fully sealed. Use the leftover pastry to decorate pie.
Glaze with beaten egg yolk and milk. Cut some slits into the top of the pie to allow steam to escape.
Turn oven on to 200ºC (fan forced), and put the pie into the fridge to allow the “glue” to set and the oven to heat. Bake pie for 15 minutes, turn pie around to allow for even browning, and reduce temp to 180ºC. Continue to bake for a further 20-25 minutes until golden brown.
Allow to rest for 15 minutes before serving.
The pastry and filling can be prepared a day ahead, and then put together earlier the next day and left in the fridge until ready to bake for dinner.