Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
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Ingredients
1 x 640g pack skinless, boneless chicken thigh fillets
1 tbsp plain flour, plus extra for dusting
2 tbsp olive oil
80g smoked pancetta di cubetti
2 large potatoes
150g frozen chopped onion (or 1 onion)
2 tsp dried oregano
3 large egg yolks
1 tbsp cornflour
grated zest and juice of 2 medium lemons
450ml chicken stock (made from 1 cube)
4 tbsp chopped mint (or 1 tbsp dried)
1 x 500g block shortcrust pastry
1 tbsp milk (or beaten egg)
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Step by step
Preheat the oven to 190°C, fan 170°C, gas 5. Chop the chicken into chunky pieces and toss with the flour plus some seasoning, until all the pieces are well coated.
Heat the oil in a 24cm base-diameter ovenproof frying pan. Add the pancetta and chicken and cook for about 8 minutes over a high heat until nicely browned. Prepare the potatoes while the meat is browning; peel, then cut into 2cm chunks. Remove the meat from the pan with a slotted spoon and set aside.
Reduce the hob to medium, add the potatoes and onion and cook for 8-10 minutes. Stir in most of the oregano, reserving a little for the top.
Meanwhile, in a bowl, whisk together the egg yolks, cornflour, lemon zest and juice then slowly pour in the warm stock, stirring continuously until the sauce is smooth. Season with a little salt then stir in the mint. Roll out the pastry on a floured surface, to make a lid that's slightly larger than the top of the pan.
Remove the pan from the heat and return the chicken and pancetta to the pan along with the lemon sauce. Don’t worry about the sauce looking too thin; it will thicken and reduce when cooked in the oven to create a silky, smooth sauce. If your pan isn’t ovenproof, tip the filling into a pie dish now.
Carefully lay the pastry lid over to cover the filling, trimming off excess pastry. Brush with milk (or egg) and sprinkle with a little oregano. Bake for 25-30 minutes until the pastry is golden. Leave it to sit for a few minutes before serving cut into wedges.
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winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
The pastry can be made a couple of days in advance and freezes well. Assemble the pie a day ahead, glaze and chill (unbaked), and bring back to room temperature before cooking. You can brush the pastry with beaten egg once more before baking, if you want to make the pastry really shiny.
They all cook superbly in a Ninja Dual Air Fryer.” Bob cooked his steak and kidney pie at 180 degrees for 20 minutes, from chilled, so that's significantly faster than a conventional oven, but all air fryers vary so you need to consult your individual instruction manual.
You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
The pie will need to be thatwed for 24 hours in the fridge before you bake it. if you are baking the pie direct from the fridge then you may find that it needs an extra 5 to 10 minutes baking time to make sure that it is completely cooked through. The recipe gives a timing for a cooled, but not chilled, filling.
To cook the perfect pie, when cooked from frozen we found a setting of 190c cooked for approximately 35 minutes worked very well and we would highly recommend these machines for cooking many foods, but especially our pies!
The great news about air fryers is that you can use foil along with parchment paper to cook your food in an air fryer. Just remember that if it's safe and effective to use in a conventional oven, it will work just fine in an air fryer.
In a professional bakery, pie dough is prepared up to several days in advance. I suggest you set yourself up the same way at home. Making the dough in advance gives the gluten time to relax, which prevents shrinkage in the crust when baked. It also ensures that the dough is properly chilled.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 30 mins
