TERESA CUTTERS CHICKEN PIE W/ OLIVE OIL OATMEAL SHORTCRUST
2 tablespoons olive oil
1 large leek, sliced
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2 cloves garlic, smashed
2 celery stalks, finely chopped
600 g boneless chicken thighs, cut into chunks
250 ml white wine or chicken stock
250 ml water
sea salt and white pepper, to taste
2 zucchini, sliced
150 g green peas
200 g mushrooms, finely sliced
2 tablespoons parsley, freshly chopped
YOUR CHOICE OF OLIVE OIL OATMEAL SHORTCRUST OR FULLPROOF PASTRY DOUGH TO TOP – SEE BOTH RECIPES BELOW
COMBINE the olive oil, leek, garlic and celery in a large pot over a medium heat.
COOK for 5 minutes until lightly softened.
ADD the chicken thighs and mix through.
DEGLAZE with the white wine and then add the water.
SEASON with a pinch of sea salt and white pepper.
COVER, then simmer over low heat for 30 minutes.
ADD the zucchini and the green peas and simmer for a further 15 minutes until the chicken is wonderfully tender.
SAUTÉ the mushrooms in a little extra olive oil or butter until browned. Add a little sea salt, pepper and parsley then fold through the chicken mixture.MEANWHILE, MAKE THE PASTRY SEPARATELY. The great thing about this pastry is that it can be baked on top of the pie or baked separately. I’ve chosen to bake mine separately, which allows for a little more flexibility.
SERVE the pie in the pan on the table topped with the pastry.
ENJOY with a side of leafy greens and French dressing.
OLIVE OIL + OATMEAL SHORTCRUST
150 g spelt flour
100 g oatmeal flour
60 g almond meal
2 tablespoons golden ground flaxseed
pinch of sea salt
80 ml extra virgin olive oil
60 ml warm water
1 tablespoon pure maple syrup or raw honey
COMBINE spelt flour, oatmeal flour, almond meal, flaxseed and salt in a bowl.
POUR IN the olive oil, maple and water, then mix to form a dough, adding a touch more water if needed.
ROLL OUT immediately between 2 sheets of baking paper and use as required.
USE FOR tarts, pies, crisp bread etc.
Notes & Inspiration
Bake the crust separately and top the chicken when ready to serve.
FULL PROOF PASTRY DOUGH
250 g spelt or wholemeal flour
pinch of sea salt
170 g cold butter
60 – 80 ml cold water
COMBINE the flour and salt in a mixing bowl.
GRATE the butter into the flour.
LIGHTLY TOSS the butter through the flour and using your fingertips, gently rub the butter into flour until you have a sandy texture. Add the water and mix lightly with a knife until a soft dough if formed. Don’t mix too much.
FLATTEN the dough between 2 sheets of baking paper, then refrigerate for at least 30 minutes before using.
USE THE DOUGH for savoury pies or tarts.
ROAST PUMPKIN TART W/ BASIL + FETA
1 kg pumpkin, peeled, seeds removed and cut into chunks
extra virgin olive oil, for cooking
sea salt, to taste
2 brown onions, thinly sliced
2 tablespoons good quality aged balsamic vinegar
100 g feta, your choice
leafy greens, to serve
30 g roasted walnuts, optional
handful basil leaves
YOUR CHOICE
1 x Fool-proof Pastry Dough or 1 x Olive Oil Pastry or wholemeal puff pastry
PREHEAT your oven to 200°C fan-forced.
ARRANGE pumpkin onto a baking tray and drizzle with a little olive oil. Add a pinch of sea salt and roast the pumpkin for 30 minutes until soft.
SAUTÉ the onion with a little olive oil over a medium heat until softened. Remove from the heat and mix through the balsamic vinegar. Set aside.
PLACE the pastry between 2 large sheets of baking paper and roll out until about 40 cm in diameter, lightly dusting with a little flour to prevent sticking.
TRANSFER THE DOUGH to a baking tray.
SPREAD OVER the caramelized onions, leaving a 3 cm border around the outside of the pastry dough.
SMASH the pumpkin roughly — you should have about 500 g of cooked pumpkin — then place over the onions.
FOLD IN THE PASTRY edges and brush the pastry with a little milk or water.
BAKE for 45 minutes until golden.
REMOVE from the oven and serve topped with feta and herbs.
EMBELLISH with pomegranate, nuts and a drizzle aged balsamic vinegar.
Serve with leafy greens, lemon wedges and extra goat’s or Persian feta on the side.
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