Sunday roast Pindarri corn fed chicken & vegetable pie
You will need:
1 large Pindarri corn fed chicken (about 1.9 kg)
2 large lemons, zested and juiced (keep lemon shells)
2 tbsp dried oregano
Small bunch of fresh rosemary
4 cloves of garlic crushed
100 g soft butter
1 cup of olive oil
2 tbsp chopped parsley
2 large carrots, peeled and roughly chopped
4 small size chat potatoes peeled
2 large parsnips, peeled
1 large red onion (Spanish onion)
Sea salt and black pepper
1 – 1 ½ cups chicken gravy (see below)
Butter puff pastry (if using store bought, about 3 sheets)
Short crust pastry (if using store bought, about 3 sheets)
½ egg (for egg wash)
Dry the chicken with paper towel in and out. Make some incisions on the thickest part of the legs.
Mix the soft butter with the dried oregano, lemon zest; crushed garlic chopped parsley, some pepper and sea salt. Rub this butter mixture all over the chicken and between the skin and the breast meat.
Fill the chicken cavity with the rosemary and lemon shells and place in a baking tray.
Pour over the olive oil and roast for 1 hour on 200 degrees Celsius, ensuring that every half hour you spoon some of the olive and chicken juices from the pan over the chicken. Add the chopped veggies and roast the chicken and the veggies for a further 30 to 45 minutes basting the chicken and the veggies until cooked. Check by piercing the thickest part of the chicken with a knife or skewer and the juices running out should b clear. Let all cool.
Once cool, peel all meat off, reserving the bones for stock if you so desire.
Cut the veggies in small cubes and add the shredded chicken meat and the cold gravy (see below).
Butter or spray with canola oil 6 pie tins and line these tins with the short crust pastry, ensuring a little pastry hangs over the tin.
Spoon the chicken mix in and spread evenly.
Cover with puff pastry and crimp the pastry to your liking.
Make an egg wash with ½ egg and a little water or milk and glaze the pies with this egg wash. Decorate with sesame seeds or fresh herbs.
Bake the pies for about 15 – 20 minutes on 175 degrees Celsius in a fan forced oven or until the bottom of the pie is cooked (turn out quickly on a tea towel to inspect and turn back in the mould if not done yet). Remove from oven, turn out the moulds and serve with buttered mash (Belgian style, use freshly grated nutmeg and lashings of butter and an egg yolk in the mash) buttered Dutch carrots, spinach or just with some tomato sauce.
Bonne appetite… serves 6 pie lovers…
You will need:
Pan juices from the chicken
2 tbsp plain flour
1 tbsp butter
1 cup of dry white wine
1 cup of hot beef or chicken stock
Melt the butter. Add the flour and mix well.
Add the hot stock, white wine and pan juices and stir until all is combined. If you do end up with lumps don’t worry, boil the gravy until it start to thickens and pass through a strainer. Cool the gravy in the fridge. When cooled remove any fat particles on the top of the gravy and use as above.
Catering and Restaurant Manager
The Big Cheese Catering Company