Cacio e pepe chicken patchwork pie
- Janine Ratcliffe
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
plus chilling
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This impressive pie uses all the flavours of one of our favourite pasta dishes to create a rich, peppery sauce. Adjust the pepper amount to suit your taste
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Try our cacio e pepe chicken patchwork pie, then try cacio e pepe rosso, Padella's pici cacio e pepe, or crab cacio e pepe.
Cacio e pepe chicken patchwork pie recipe
Ingredients
Nutrition
-
25g butter
-
2 leeks
halved lengthways, washed and finely sliced
-
500g skinless chicken thigh fillets
cut into chunks
-
1½ tbsp plain flour
-
300ml chicken stock
-
4 tbsp double cream
-
75g pecorino romano
finely grated
-
350g ready-rolled puff pastry
-
1 egg
beaten, to glaze
Nutrition: per serving
- kcal832
- fat56.3g
- saturates28.4g
- carbs40g
- sugars3.7g
- fibre3.5g
- protein39.6g
- salt1.5g
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Method
-
step 1
Melt the butter in a pan then gently fry the leeks for 5 mins until softened. Add the chicken and cook for 10 mins until opaque, then sprinkle over the flour and cook for 3 mins, stirring. Gradually stir in the stock, then simmer for 5 mins. Stir in the cream, pecorino and 1-2 tsp of freshly ground black pepper, depending on how peppery you want it. Taste and season with a little salt if needed.
-
step 2
Tip into a 23cm pie dish and leave to cool, then chill for 30 mins or until you want to bake it.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 4cm x 6cm rectangles. Brush each piece with egg, then use to cover the surface of the pie, patchworking and overlapping so there are no gaps. Chill for 20 mins then glaze again. Make a steam hole in the middle of the pie with a small sharp knife. Bake for 40 mins until the pastry is crisp, puffed and golden.
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Authors
Janine RatcliffeFood director
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