Dish Magazine Issue 42 June/July 2012 Recipe Wtd

timbooo, Aug 23, 6:57pm
Hi there am wondering if anyone can post the recipe for "Chicken & kumara pie with thyme pastry" from Dish Magazine Issue 42 June/july 2012 please! I had a copy of this recipe but have lost it and my local library doesnt have the magazines. Thanks.

nanasee1, Aug 23, 7:25pm
Here it is:
Country Chicken & Kumara Pie with Thyme Pastry
7 cup capacity pie dish
Filling
1 kg boneless, skinless chicken thighs sliced in 1 cm strips
½ c plain flour
Sea salt & freshly ground pepper
2 Tabs olive oil
Knob butter
100g bacon roughly chopped
1 onion chopped
1 leek sliced
1 carrot diced
1 Tab dried tarragon
330g kumara peeled & diced
2 cloves garlic.
Finely grated zest 1 lemon
1 cup chicken stock
½ cup cream
Season the flour with salt & pepper & toss the chicken in it, shake off the excess. Reserve 1 Tab of flour. Heat the oil & butter in a large sauté pan and cook the chicken until lightly golden.Use a slotted spoon to transfer the chicken to a bowl. Don’t let the flour catch and burn Add the bacon, leek, onion, carrot and tarragon and cook until tender & starting to brown. Add kumara, garlic & lemon zest & cook 5 minutes. Stir in the reserved flour then the stock & cream to make a thick sauce. Season well and return the chicken & any juices to the sauce. Simmer 5 minutes. Tip into the baking dish & cool completely.

Cream cheese and thyme pastry
200 g butter diced & chilled
150g cream cheese, chopped
2c plain flour
1 teas sea salt
1 Tabs finely chopped thyme
2-3 Tabs milk
To assemble – 1 egg beaten
To make Pastry
Put all ingredients except the milk into a food processor and process until the mixture resembles coarse breadcrumbs. Add just enough milk to bring the dough together. Tip onto the bench & form a flat disc. Cover with plastic wrap and chill until firm.
Assembly
Roll the pastry on a lightly floured board so it is large enough to cover the pie & hang down over the sides of the dish. Brush with beaten egg and place egg washed side down over the filling. Gently press the pastry against the side of the dish to seal. Brush with egg & cut a cross in the centre of the pastry.
If desired roll out the pastry scraps cut into shaped and decorate the pie, brush with egg.
Bake 30 minutes until the pastry is deeply golden and crisp & the filling is bubbling.

spot20, Aug 23, 8:21pm
Oh my that does sound good! and sounds like a huge pie.yum yum

chris, Apr 25, 3:43am
This is a seriously good pie. Make it - you won't be disappointed!