Pesto Chicken Pies
Serves
8
Total Time
35mins
Calories
546
A very simple and delicious way to have family dinner on the table in no time flat. Prep in advance and heat or cook on demand. Perfect!
More
These pies will freeze really well, either fully assembled and unco...
- Parmesan cheese80 gcubed
- Kale3 handfulsstalks of
- Pine nuts100 gtoasted
- Chicken thigh500 gfillet, cut into chunks
- Garlic clove3
- Fresh basil leaves1 handful
- Extra virgin olive oil40 g
- Sea saltas needed
- Puff pastry320 g
- Egg1beaten
- Sesame seedsas needed
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Line a clean baking sheet with parchment paper
- 3. Add parmesan cheese, garlic clove, fresh basil leaves, kale and pine nuts to the TM5 bowl
- 4. Blend with MC in place 5 sec, speed 6
- 5. Add extra virgin olive oil to the mixture while machine is running
- 6. Blend until smooth with MC in place 6 sec, speed 8
- 7. Then add sea salt and chicken thighs to the mixture
- 8. Blitz with MC in place 8 sec, reverse speed 8
- 9. Roll out your puff pastry to a long rectangle and slice down the centre to form two long pieces
- 10. Divide these equally into 4 squares each
- 11. Divide the pesto chicken mixture between them, leaving plenty of room on one side of each piece of pastry to fold over and seal
- 12. Use a fork to seal the unfolded edges of the pie
- 13. Brush with egg
- 14. Sprinkle with sesame seeds
- 15. Slash the tops of the pies to allow steam to escape
- 16. Bake until light golden - 25 min, 170°C
- 17. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
