Chicken and Nduja pie, with borlotti beans
A warming, modern twist on a nostalgic pie.
2 tbsp olive oil
10 chicken thighs, skinned, boned, sliced into 2mm pieces
2 small brown onions, sliced
50g Nduya paste
350g borlotti beans (1 tin)
50g plain flour
100ml white wine
600ml chicken stock
150ml single cream
¼ tsp dried mint
½ cup chopped parsley
500g pack puff pastry
1 egg, beaten
method for the filling
Heat the oil in a medium sized frying pan, and brown the chicken in batches, transfer to a dish. Add the onions to the pan and cook for roughly 5 mins until soft, then add the nduja and cook for 2 mins. Add the borlotti beans and stir well.
Stir in the flour for 1 min, then add the sherry for 2 mins. Return the chicken to the pan, add the stock, cover, and simmer until the chicken reaches an internal temperature of 170°c roughly 10/15 mins.
Remove the chicken with a slotted spoon, keep to one side.
Add the cream to the pan, increase the heat and simmer for 10-15 mins until the liquid has reduced. Season and return the chicken to the pan along with the parsley and mint.
Transfer to a pie dish and set aside to cool while you prepare the pastry.
Method for the pastry
Heat oven to 180°C fan/gas 6. Roll out the pastry on a lightly floured surface. Brush a little beaten egg around the rim of the pie dish then, using your rolling pin to help, lift the pastry over the dish, cut a steam hole in the centre of the pastry lid.
Trim away any excess pastry, then pinch the edges to form a crimp. Brush with a thin layer of beaten egg.
You can use your pastry offcuts to decorate the pie, then brush with beaten egg. Bake for 45 mins or until golden brown and the filling is piping hot.
I like to serve this pie with braised leeks and mashed potato.