Chicken & Nduja Pie, with Borlotti Beans

Chicken & Nduja Pie, with Borlotti Beans

Whoever said that you can’t improve on perfection had obviously never added nduja to a chicken pie. Tender thighs, spicy pork and fragrant white wine make this pie incredibly rich and unforgettable. Ensure your pie filling is safe to eat by cooking to at least 75°C, and serve it with a huge dollop of creamy mash for a seriously hearty meal.

Ingredients
Serves 4-6

2 tbsp olive oil
10 chicken thighs, skinned, boned & sliced into 2mm pieces
2 small brown onions, sliced
50g nduja paste
400g tin borlotti beans, drained
50g plain flour
100ml white wine
600ml chicken stock
150ml single cream
¼ tsp dried mint
½ cup chopped parsley
500g pack of puff pastry
1 egg, beaten

To make the filling
1. Heat the oil in a medium-sized frying pan and brown the chicken in batches. Transfer to a dish. Add the onions to the pan and cook for roughly 5 minutes until soft, then add the nduja and cook for 2 minutes. Add the borlotti beans and stir well.


2. Stir in the flour for 1 minute, then add the sherry for 2 minutes. Return the chicken to the pan and add the stock, cover and simmer until the chicken reaches an internal temperature of 70°C.
3. Remove the chicken with a slotted spoon and keep to one side.


4. Add the cream to the pan, increase the heat and simmer for 10-15 minutes until the liquid has reduced. Season and return the chicken to the pan along with the parsley and mint.
5. Transfer to a pie dish and set aside to cool while you prepare the pastry.

To make the pastry
1. Heat oven to 200°C/ 180°C fan/gas 6. Roll out the pastry onto a lightly floured surface. Brush a little beaten egg around the rim of the pie dish, then use your rolling pin to lift the pastry over the dish.

2. Cut a steam hole in the centre of the pastry lid, trim away any excess pastry, then pinch the edges to form a crimp. You can use your pastry offcuts to decorate the pie. Finish by brushing the top with a thin layer of beaten egg.
3. Bake for around 45 minutes until golden brown and the filling is 75°C or above. We recommend serving this pie with braised leeks and mash potato.

 

You might also like:

Richard Holden’s BBQ Brisket Pie Recipe

Kenny Tutt’s Roast Venison Loin

Baked Toffee Apple & Ginger Brioche & Butter Pudding

 



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