Ingredients
Flax & Almond Shortcrust
- 100 grams almonds
- 50 grams golden flax seeds
- 40 grams Butter
- 30 grams water
Chicken Filling
- 1 leek, roughly diced
- 50 grams Butter
- 50 grams white wine
- 1 teaspoon Dijon mustard
- 1 teaspoon Edc vege stock concentrate
- 100 grams Cheddar cheese
- 300-500 grams cooked chicken, left over from stock, roast or other left overs
- salt and pepper to season
- 1 Pear
- 200 grams Cheddar cheese, extra for the top
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind the nuts and seeds for 10 secs./speed 10
Add the butter and mix for 5 secs./speed 5.
Add the water and mix for 5 secs./speed 5.
Press into a baking dish and blind bake at 150'C for 20 minutes.
You need to use cooked chicken as raw will let out too much liquid. You can quickly steam some in the varoma and pop in the fridge or freezer to cool. But, this recipe was developed specifically to tastily use up the chicken picked of the bones from home made stock. I use just wings for my stock, easy cheap and lots of gelatin. They are also easy to pull the meat off.
Chop your leek in the mixing bowl for 5-7 secs./speed 5. Add the butter and saute 5 mins./Varoma/speed1.5.
Add the wine and saute 5 mins./Varoma/speed1.5.
Add the 100 grams of cheddar (previously grated in Thermomix or simply diced), the mustard and stock as well as seasoning and stir for 5 secs/speed4.
If your chicken is very soft then stir through very gently on speed 2 for as long as it takes to combine.
Your crust should be blind baked by now, fill it now with your filling.
If you grated your cheddar then you can sprinkle the extra over, or you can lay sliced cheddar, then top with sliced pear.
(little fingers already trying to get some pie)
Bake at 180'C for 30-40 minutes until bubbling and golden.
Serve with salad.
Flax & Almond Crust
Chicken Filling
Your Pie
Tip
This pie is gorgeous cold the next day. The cheese and chicken set rather firmly and the pear is a lovely contrast.
Originally I came up with this recipe to use up the meat from making chicken stock, now I look forward to it evey time I make a batch of stock. So the meat is not completely tastless I take it off the bones after 8-12 hours of cooking and toss the bones back in to carry on. If using wings for stock only take the meat from the two meatier sections not the tip section which is better left in the stock.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Beautiful filling!
I don't have any intolerances and so I used the shortcrust pastry recipe from the basic cookbook and then followed the filling instructions. This pie was an absolute hit in our house, and I'm sure I will make it often. Thank you for sharing xx
YUM! I had to stop myself eating the filling before putting it in the pie. I made these modifications and it still worked well: 25g apple cider vinegar & 25g water instead of white wine; one cube Massal Chicken-style stock with a tiny bit of hot water to make a paste instead of vegie stock concentrate; 100g of cheese for the top instead of 200g. I used a 23cm round baking dish. Also cranked the oven up to 200 for 15 mins to golden up the cheese. I'd like to try this with nutritional yeast to replace the cheese - if anyone gives it a go please let us know the results! I'm excited to try some variations of this recipe, thanks for sharing.
You could try nutritional yeast
This isn't Paleo. Paleo does not include DAIRY - so cheese and butter which are in this recipe.
I was skeptical that these flavours would work, but it tasted delicious! My only adjustment will be to add more pear next time.
I was just thinking the same thing. Any suggestions for a non dairy substitute for the chedder (nothing soy based)?
I loved everything about this dish. A winner
thanks for sharing!
Absolutely delicious. My 16 month old and husband adored it. Thank you!
This was amazing! Thank you! I made it with short crust pastry as I didn't have flaxseed and it is definitely a new regular in our house!
Lovely and very simple to make. Thanks!
Adelle
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