Chicken & Camembert Pie – Salute

Salute is the word & this is the marble rolling pin & dish you’ll need

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Updated 12 September 2020

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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. Cook pie in preheated 230° C oven for 30 minutes. Six generous Serves.

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The Pastry: (This is a very old family pastry recipe)

• 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 the centre of the butter and flour mixture and add milk and vinegar, mixing to make a stiff dough.

Tip butter and flour mixture onto the pastry mat and very lightly knead until butter and flour are clumped together.

 

*Knead lightly until butter and flour are well mixed*

 

Roll out pastry dough, preferably using cold marble rolling pin,  fold edges into the centre, roll out again and repeat the folding.   Wrap the pastry in butter paper or cling wrap and put in the fridge for at least an hour. Meantime make up the chicken and Camembert filling below and when it’s cool, remove pastry from the fridge, repeat the first roll out and folding of the pastry at least a couple more times until the pastry is very smooth and no longer sticks to rolling pin. The more you repeat the folding and rolling of the pastry, the finer and lighter it will be.

 

*First roll out of the pastry*

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Pie Ingredients:

Two or three large skinless chicken breasts

A 250 gram round of Camembert cheese

One onion (use equal amount in shallots if you can)

Two or three cloves of garlic

Three small  diced fresh spring carrots (optional)

Sea salt & ground black peppercorns to taste

Olive oil

Add herbs as desired.

The Method:

Cut the chicken breasts into cubes

Slice the cold Camembert into chunky pieces

Lightly sauté the finely chopped onion or shallots and garlic  with a couple of pinches of sea salt, in olive oil until  soft…

Increase the heat,  add the chicken pieces and stir until light brown, adding a little oil as needed, then add diced carrots (if using),  add sea salt and ground pepper to taste, plus herbs if using.  Put the chicken mixture into a glass bowl to cool. There will be a little liquid in the chicken mixture,  but if you prefer more of a thicker gravy, just stir in one dessertspoon of cornflour into the hot chicken pieces in the glass bowl. Once the chicken has cooled, gently mix in the Camembert pieces.  The chicken and cheese should still be chunky.  Put the mixture aside.

*Ingredients ready to go*

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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 a little water.  Line the bottom and sides of a 26cm flan or pie 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 and Camembert  mixture, roll out remaining pastry, brush outside edge with beaten egg or water, then place pastry over the top of the pie.  Press the two pieces of pastry together firmly into the fluted edge of dish. I also press it with a fork.  Brush top of pie very lightly with beaten egg and use the fork to make a holes all over the top of pie. Place in a preheated 230º C oven  (or pastry setting on your oven) for 30 minutes or until golden brown. Turn oven off and leave the pie in the oven for a further 10 minutes.

Delicious!

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Lunch out on the patio?

-Anne Frandi-Coory

 

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