Baking - savoury

4.4 (16)
thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
1h 10min
Portion
6 slice(s)
Level
medium
  • TM 31
published: 2014/02/08
changed: 2014/05/12
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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
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Recipe's preparation

    Flax & Almond Crust

  1. Grind the nuts and seeds for 10 secs./speed 10

  2. Add the butter and mix for 5 secs./speed 5.

  3. Add the water and mix for 5 secs./speed 5.

  4. Press into a baking dish and blind bake at 150'C for 20 minutes. 

    5. Chicken Filling

  5. 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. 

  6. Chop your leek in the mixing bowl for 5-7 secs./speed 5. Add the butter and saute 5 mins./Varoma/speed1.5.

  7. Add the wine and saute 5 mins./Varoma/speed1.5.

  8. 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.

  9. If your chicken is very soft then stir through very gently on speed 2 for as long as it takes to combine. 

    10. Your Pie

  10. Your crust should be blind baked by now, fill it now with your filling. 

  11. 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)

  12. Bake at 180'C for 30-40 minutes until bubbling and golden. 

  13. Serve with salad.

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

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
Autumn Summer Winter Baking Creative Easy Low budget Natural 2nd main course Main course Brunch Dinner Lunch Buffet Everyday Picnic Egg free Gluten free Meat dish Pie, quiche

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Chicken, Cheddar & Pear Pie - Paleo, Gluten & Grain Free
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