Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Miguel Maestre's sweet and savoury chicken pie Food Miguel Maestre's sweet and savoury chicken pie Preparation time 40 minutes Cooking time 95 minutes Serves 4 - 6 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 Preheat oven to 200°C. 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. 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. 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. 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. Fill with chicken and boiled eggs. 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. Cook in the oven for 30 minutes or until pastry is golden and crisp. Serve. Food Preparation time 40 minutes Cooking time 95 minutes Serves 4 - 6 SHARE You might also like Food Julie's roast crowne of chicken Food Chicken larb with rice noodles Food Chicken with aji sauce and Peruvian potatoes