Pesto Chicken Pies
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 35mins
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- Serves
- 8
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- Calories
- 546
A very simple and delicious way to have family dinner on the table in no time flat. Prep in advance and heat or cook on demand. Perfect! More These pies will freeze really well, either fully assembled and uncooked or fully cooked. Simply wrap well or seal in Stasher bags and freeze until ready to cook or reheat
Inspired by: https://tenina.com/recipes/pesto-chicken-piesrecipe updated Jan 12, 2022
Ingredients
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- Parmesan cheese
- 80 g
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- Kale
- 3 handfuls
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- Pine nuts
- 100 g
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- Chicken thigh
- 500 g
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- Garlic clove
- 3
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- Fresh basil leaves
- 1 handful
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- Extra virgin olive oil
- 40 g
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- Sea salt
- as needed
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- Puff pastry
- 320 g
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- Egg
- 1
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- Sesame seeds
- as needed
Tools
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Oven
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Parchment paper
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TM5
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Baking sheet - 18 x 13"
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Tm5 bowl
Step preview
- Pre-heat oven - 170°C
- Line a clean baking sheet with parchment paper
- Add parmesan cheese, garlic clove, fresh basil leaves, kale and pine nuts to the TM5 bowl
- Blend with MC in place 5 sec, speed 6
- Add extra virgin olive oil to the mixture while machine is running
- Blend until smooth with MC in place 6 sec, speed 8
- Then add sea salt and chicken thighs to the mixture
- Blitz with MC in place 8 sec, reverse speed 8
- Roll out your puff pastry to a long rectangle and slice down the centre to form two long pieces
- Divide these equally into 4 squares each
- Divide the pesto chicken mixture between them, leaving plenty of room on one side of each piece of pastry to fold over and seal
- Use a fork to seal the unfolded edges of the pie
- Brush with egg
- Sprinkle with sesame seeds
- Slash the tops of the pies to allow steam to escape
- Bake until light golden - 25 min, 170°C
- Serve