Updated 6 May 2017
I have made this sumptuous chicken and Camembert pie several times now for my family and guests, and all loved it, so I would like to share the recipe with you. Homemade pastry is an important ingredient in this pie. Serves 6.
- 1 cup flour
- ¼ teaspoon salt
- 130 grams butter
- 1 teaspoon malt vinegar
- ¼ cup milk
Sift flour and salt
Grate or chop cold butter into flour (better if chopped in with two knives)
Make a well in centre of flour mixture and add milk and vinegar to make a stiff dough.
Roll out dough,preferably using cold marble rolling pin, fold edges into the centre, roll out again and repeat the folding. Put the pastry in the fridge for at least an hour. Meantime make up the chicken filling. When the filling has cooled remove pastry from fridge, repeat the first roll out and folding of the pastry.
Three large skinless chicken breasts
A 250 gram round of Camembert cheese
One onion (use equal amount in shallots if you can)
Sea salt & ground black peppercorns to taste
Butter and pure virgin olive oil
Crush two or three cloves garlic with one teaspoon sea salt flakes, then stir in one tablespoon olive oil & set aside
1/2 teaspoon mild curry powder or other herbs or spices as desired.
Cut the chicken breasts into small pieces
Slice the cold Camembert into chunky pieces
Lightly sauté the finely chopped onion or shallots in olive oil and butter until soft
Add the chicken pieces and stir until light brown, adding more oil as needed
Add ground pepper to taste, herbs and spices if used, then the crushed garlic & oil and stir in quickly. Put the chicken mixture into a glass bowl then with a large metal spoon, stir in the camembert pieces. The chicken and cheese should still be chunky. Put the mixture aside to cool.
Roll out the pastry fairly thinly so there is enough pastry remaining for the top of the pie, and brush outside edge with beaten egg or water. Line the bottom and sides of a 26cm flan dish pressing pastry into the fluted edge. Remember to handle the pastry as little as possible and keep it cold. Fill the base with the cooled chicken mixture, roll out remaining pastry, brush outside edge with beaten egg or water and then place pastry over the top of the pie. Press the two pieces of pastry together firmly into the fluted edge of dish. Brush top of pie lightly with beaten egg (or leave as it is) and cut a few small slits into top of pie. Place in a preheated 230º oven for 30 – 40 minutes or until golden brown. Turn oven off and leave the pie in the oven for 15 minutes.