A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Chicken, Pancetta and Sage Pie
It’s always incredibly disappointing when you cook something and it falls apart at the very end. This time, I used up some freezer burned pastry but it stuck to the bottom of the pan and came out in a heap. This photo… well, does not look appetizing, but it was a great simple meat pie recipe and easy to make with a ton of leftovers.
Ingredients:
- 2 sheets frozen puff pastry, thawed
- 4 big boneless chicken thighs
- 1/4 cup flour
- 2 carrots, diced
- 1 cup frozen peas
- 100g chopped pancetta
- 1 onion, diced
- 1/4 cup chopped sage
- 1 cup white wine
- Juice of 1 lemon
- Salt, pepper and olive oil
Dredge chicken in flour and brown in a few tablespoons of olive oil in a large pan, while you preheat the oven to 200C / 375F. Set chicken aside and cook the onion and pancetta for about 5 minutes. Add the carrots, sage and peas for 3-4 minutes, chop the chicken and add back into the pan. Add the wine (perhaps, have a glass for yourself at this stage) and cook down for 5-10 minutes until the wine is about half. Season with salt and pepper, and add the lemon. Once the sauce is thickened, layer on of the sheets of puff pastry on the bottom/sides of a pan, add the filling from the pan, and top with more pastry and seal. Bake for 20-30 minutes until the pastry is golden.
