400gskinless chicken breast, diced into 2 cm cubes
200mlwhite wine
200mlchicken stock
2tbspcornflour
60mlcold water
100gbrie, thinly sliced
¼cupItalian parsley, finely chopped
1free-range egg, lightly beaten
Salt and pepper
For the pastry dough
1
Place the flour and salt into a mixing bowl. Add the olive oil and rub the oil in the flour mixture with the tips of your fingers until it resembles fine bread crumbs.
2
Add the milk and mix it in with a fork until combined.
3
Roll the dough out flat with a rolling pin and rest wrapped in cling film in the fridge for an hour.
4
When rested, roll out to ½ cm thickness and line a springform cake tin with the one half of dough pressing it into the bottom of the pan.
5
Cut a circle lid for the top and keep aside. Place the lined springform tin and lid in the fridge till the filling is prepared and cooled.
6
Keep the leftover dough cut-offs to decorate the top of the pie.
For the filling
7
Preheat the oven to 180 ℃.
8
Heat a medium saucepan over medium heat. Melt the butter and cook the garlic and leeks for about 6-10 minutes until soft.
9
Add the chicken and fry until thoroughly cooked.
10
Add the wine and stock and cook for another five minutes.
11
Season with salt and pepper.
12
Create a paste with the cornflour and a little bit of water.
13
Add the cornflour mixture to the chicken with the parsley.
14
Remove from heat and mix through.
15
Let the filling cool.
16
Once cooled, fill the springform tin with half the chicken mixture.
17
Layer the brie on top of the chicken and then add the other chicken.
18
Top with the dough lid and slit the dough in the middle to allow steam to escape.
19
Optionally decorate with the leftover dough in a floral design.
20
Mix the egg in a bowl with a fork and brush the dough with the egg mixture.
21
Bake in the preheated oven for 30-35 minutes or until golden brown.
Ingredients
For the olive oil pie crust
213gflour
1tspsea salt
58mlGreenleaf Extra Virgin Olive Oil
3tbspmilk
For the filling
25gbutter
3leeks, thinly sliced
3cloves garlic, crushed
400gskinless chicken breast, diced into 2 cm cubes
200mlwhite wine
200mlchicken stock
2tbspcornflour
60mlcold water
100gbrie, thinly sliced
¼cupItalian parsley, finely chopped
1free-range egg, lightly beaten
Salt and pepper
Directions
For the pastry dough
1
Place the flour and salt into a mixing bowl. Add the olive oil and rub the oil in the flour mixture with the tips of your fingers until it resembles fine bread crumbs.
2
Add the milk and mix it in with a fork until combined.
3
Roll the dough out flat with a rolling pin and rest wrapped in cling film in the fridge for an hour.
4
When rested, roll out to ½ cm thickness and line a springform cake tin with the one half of dough pressing it into the bottom of the pan.
5
Cut a circle lid for the top and keep aside. Place the lined springform tin and lid in the fridge till the filling is prepared and cooled.
6
Keep the leftover dough cut-offs to decorate the top of the pie.
For the filling
7
Preheat the oven to 180 ℃.
8
Heat a medium saucepan over medium heat. Melt the butter and cook the garlic and leeks for about 6-10 minutes until soft.
9
Add the chicken and fry until thoroughly cooked.
10
Add the wine and stock and cook for another five minutes.
11
Season with salt and pepper.
12
Create a paste with the cornflour and a little bit of water.
13
Add the cornflour mixture to the chicken with the parsley.
14
Remove from heat and mix through.
15
Let the filling cool.
16
Once cooled, fill the springform tin with half the chicken mixture.
17
Layer the brie on top of the chicken and then add the other chicken.
18
Top with the dough lid and slit the dough in the middle to allow steam to escape.
19
Optionally decorate with the leftover dough in a floral design.
20
Mix the egg in a bowl with a fork and brush the dough with the egg mixture.
21
Bake in the preheated oven for 30-35 minutes or until golden brown.
Notes
Chicken Leek and Brie Pie with Olive Oil Pie Dough
