Pesto Chicken Pies

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    943

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!

recipe updated Jun 25, 2019

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    80g
  • Garlic clove icon
    Garlic clove
    18g
  • Fresh basil icon
    Fresh basil
    10g
  • Kale icon
    Kale
    50g
  • Pine nuts icon
    Pine nuts
    100g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    44ml
  • Sea salt icon
    Sea salt
    as needed
  • Chicken thigh icon
    Chicken thigh
    500g
  • Puff pastry icon
    Puff pastry
    320g
  • Egg icon
    Egg
    50g
  • Sesame seeds icon
    Sesame seeds
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl

Step preview

  1. Prep and set aside parmesan cheese: cubed
  2. Prep and set aside kale: stalks of
  3. Prep and set aside pine nuts: toasted
  4. Prep and set aside chicken thighs: chopped
  5. Pre-heat - 170°C
  6. Line a clean baking sheet with parchment paper
  7. Fit the TM5 bowl to TM5
  8. Add prepared parmesan cheese
  9. Add garlic clove
  10. Add fresh basil
  11. Add prepared kale
  12. Add prepared pine nuts
  13. Blend - approx 5 sec, speed 6
  14. Add extra virgin olive oil while machine is running
  15. Blend until smooth - approx 6 sec, speed 8
  16. Add sea salt
  17. Add prepared chicken thighs
  18. Blitz - approx 8 sec, reverse speed 8
  19. Get baking sheet
  20. Roll out puff pastry
  21. Slice into rectangles
  22. Divide mixture between pastry evenly
  23. Seal
  24. Crimp
  25. Brush with beaten egg
  26. Sprinkle with sesame seeds
  27. Slice
  28. Bake until light golden - 25 min, 170°C
  29. Serve
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