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Ingredients
Gluten Free Pastry
- 160 g unsalted butter, chilled, plus extra for greasing
- 140 g rice flour
- 70 g arrowroot flour
- 90 g cornflour, plus extra for dusting
- ¼ tsp sea salt
- 2 tsp xanthan gum
- 1 egg
- 1 tsp cider vinegar
- 40 g water, chilled
Chicken and Pear Filling
- 2 garlic cloves
- 1 leek, white part only, cut in pieces
- 50 g unsalted butter
- 600 g chicken thighs, boneless and skinless, cut in cubes (3 cm)
- 3 sprigs fresh thyme, leaves only
- ½ tsp ground black pepper
- 50 g water
- 2 - 3 Tbsp cornflour
- 1 Tbsp vegetable stock paste (see tip)
- 50 g white wine
- 150 g pear (approx. 1 pear), peeled, cored and cut in cubes (2 cm)
- 50 g whipping cream
- Nutrition
- per 1 portion
- Calories
- 2386 kJ / 568 kcal
- Protein
- 14.5 g
- Carbohydrates
- 38.2 g
- Fat
- 39.8 g
- Fibre
- 1.5 g
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