Pesto Chicken PiesMake on Drop
I have been guilty of buying pies in the past. I'll admit it. (It would be un-Australian not to!) These are not those iconic meat pies, nooo these are more the Lenard's Chicken style pesto thing-a-ma-bobs that cost a small fortune given they are so easy to make and really super delicious when you make them yourself. This is them. Yep. Half the price or less and if you make your own puff pastry you will feel super virtuous and clever all at the same time. So have fun, make it a project, pastry one day, pies the next.
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- 80 Grams parmesan cheese, cubed
- 3 cloves garlic
- Handful fresh Basil leaves
- Handfuls fresh kale leaves, stalks removed
- 100 Grams pine nuts, toasted
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- Pink Salt Flakes to taste BUY
- 500 Grams Chicken thigh fillet, chopped in pieces
- 1 Batch Puff Pastry ready to roll, or 3-4 commercial sheets puff pastry Recipe
- 1 egg for brushing
- few sesame seeds
Preheat oven to 170°C and line a baking tray with paper.
Place parmesan, garlic, herbs, kale, pine nuts and EVOO into Thermomix bowl and blend 5 sec/speed 6. Add EVOO and blend until smooth, 6 sec/speed 8.
Add chicken and mince 8 sec/Reverse/speed 8.
Roll out your puff pastry to a long rectangle and slice down the centre to form two long pieces. Divide these equally into 4 squares each and then divide the pesto chicken mixture between them, leaving plenty of room on one side of each piece of pastry to fold over and seal.
Use a fork to seal the unfolded edges of the pie. Brush with a beaten egg and sprinkle with a few sesame seeds. Slash the tops of the pies to allow steam to escape.
Bake 25-30 minutes until golden. Steam the veggies while you bake and dinner is served!
These pies will freeze really well, either fully assembled and uncooked or fully cooked. Simply wrap well or seal in Stasher bags and freeze until ready to cook or reheat.
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