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Chicken and pear pie

Chicken and pear pie
No ratings
Prep. 25 min
Total 2 h 40 min
8 portions
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Ingredients

Gluten free pastry
  • butter, unsalted chilled, plus extra for greasing
    160 g
  • rice flour
    140 g
  • cornstarch plus extra for dusting
    160 g
  • fine salt
    ¼ tsp
  • xanthan gum (optional)
    2 tsp
  • egg
    1
  • vinegar
    1 tsp
  • water chilled
    40 g
Chicken and pear filling
  • garlic cloves
    2
  • leek white part only, cut into pieces
    1
  • butter, unsalted
    50 g
  • chicken meat, skinless, boneless cut into cubes (3 cm) (see tip)
    600 g
  • fresh thyme leaves only
    3 sprigs
  • black pepper, freshly ground
    ½ tsp
  • water
    50 g
  • cornstarch
    2 - 3 tbsp
  • vegetable stock paste
    1 tbsp
    1 vegetable stock cube (for 0.5 l)
  • white wine
    50 g
  • pear (approx. 1 pear), peeled, core removed and cut into cubes (2 cm)
    150 g
  • whipping cream
    50 g

Difficulty

medium

Nutrition per 1 portion

Protein 14.5 g
Calories 2386 kJ / 568 kcal
Fat 39.8 g
Fibre 1.5 g
Carbohydrates 38.2 g

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