When you are entertaining a group of guests or you are looking for a soulful, hearty recipe to enjoy, this sweet and savoury chicken pie is the ultimate crowd pleaser. Especially when paired with one of our handpicked wines.
INGREDIENTS
1 chicken
250g pork fat, at room temperature, very finely diced
250g caster sugar
1 lemon rind, finely grated
2 eggs
450g plain flour
2 boiled eggs, chopped
1 egg extra, lightly beaten
METHOD
1. Preheat oven to 200°C.
2. Place chicken in a large saucepan or stockpot. Cover with cold salted water. Bring to a boil. Simmer gently for about 45 minutes or until cooked through. Remove from heat, stand for 30 minutes.
3. Remove chicken, reserving 1 cup of the liquid. Refrigerate chicken until cold. Remove and shred meat. Combine meat with enough of reserved liquid to give a slightly wet consistency.
4. Place pork fat and sugar in large bowl of an electric mixer. Using the paddle attachment beat until light and fluffy. Beat in rind. Add eggs one at a time, beating between additions. Add flour gradually. Beat to just combined and form a dough.
5. Roll half the dough between two sheets of baking paper until large enough to line base and side of a 24cm round, loose-based, flan tin. Blind bake for 10 minutes. Remove weights and bake for a further 10 minutes.
6. Fill with chicken and boiled eggs.
7. Roll remaining dough between two sheets of baking paper until large enough to cover pie. Trim edges and press with a fork to seal. Brush with egg.
8. Cook in the oven for 30 minutes or until pastry is golden and crisp. Serve.
Wine Match
Serve up this savoury warm chicken pie alongside a light and fruit forward Pinot Noir.