Chicken and Pear Pie
TM5 TM6

Chicken and Pear Pie

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Ingredients

Gluten Free Pastry

  • 160 g 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 into pieces
  • 50 g butter
  • 600 g chicken thighs, boneless and skinless, cut into 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 into 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
Cholesterol
144.1 mg
Fibre
1.5 g

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