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Paprika corn, celery and almond family chicken pie
Paprika corn, celery and almond family chicken pie
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delight your loved ones with a savory chicken and corn pie sprinkled with crunchy almonds.
Ingredients:
  • 9.20 gm olive oil
  • 2 corn cobs, husks and silks removed
  • 5.00 gm smoked paprika
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 35g plain flour
  • 375 ml chicken style liquid stock
  • 1 barbecue chicken, skin and bones removed, coarsely shredded
  • 35g almond
  • 1 egg, lightly whisked
  • 1 sheet ready-rolled puff pastry, thawed
  • 6.00 gm sesame seeds
Instructions:
  • Preheat oven to 200C. Heat a chargrill pan over high heat. Brush corn cobs with oil and sprinkle with half the paprika. Grill corn, turning occasionally, for 6-8 minutes until tender and lightly charred. Set aside to cool slightly.
  • Use a small sharp knife to carefully slice the kernels off the cob. Set aside.
  • Heat butter in a large frying pan over medium-high heat until it foams. Add onion, celery, and garlic; sauté for 5 minutes until onion softens. Stir in the rest of the paprika and cook for 1 minute until fragrant. Sprinkle in the flour and cook for 2 minutes until fully incorporated. Pour in the chicken stock and bring to a boil. Stir for 5 minutes until the sauce thickens. Take off the heat and mix in the chicken, almonds, and corn. Season with salt and pepper. Let it cool slightly before serving.
  • Spread chicken mixture evenly in an 8 cup (2 litre) ovenproof pie dish. Brush the edge with a hint of egg. Cover with pastry, seal the filling inside by pressing the edges. Trim any excess pastry with a sharp knife. Lightly coat the pastry with egg, then generously sprinkle with sesame seeds. Transfer the dish onto a baking tray. Bake for 30 minutes until the pastry is golden brown and puffed, and the filling is hot. Serve straight away.

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