bake
Chicken, Crème Fraîche and Kale Puff Pastry
recipe by
claire wood // carÈme pastry
Ingredients
- 2 x 375g packet Carême all butter puff pastry, defrosted
- 350g cooked shredded chicken
- 200ml creme fraiche
- 1 bunch kale, roughly chopped
- 3/4 cup Frozen peas
- 1 tsp dried tarragon
- Salt and pepper to taste
- 1 egg
SERVES 6
Method
- Preheat oven to 200 degrees Celsius fan-forced.
- Line the base and sides of a 20cm round spring form pan with spray
oil and baking paper. - Place kale in a microwave-safe bowl with a teaspoon of water. Cover. Microwave on HIGH (100%) for 3 to 4 minutes or until wilted. Drain and roughly chop again.
- In a bowl combine chicken, kale, peas, tarragon and creme fraiche. Season with salt and pepper.
- Use one sheet of pastry to line the base and sides of the spring form pan. Spoon chicken mixture into pastry and use the second sheet to cover filling. Cut a cross in the centre and the cover the top pastry with the bottom. Brush with egg and bake for 30 mins or until the top of the pie is golden. Serve immediately.
