Some will tell you it's impossible, others may simply scoff at the thought, but through the perseverance of that classic Kiwi number eight wire ingenuity, Maximus Perry and Mike Bones took on a challenge that no one asked for - to make a country chicken pie, with nothing but an Ooni. We're pretty stoked to be partnering with Ooni on a series of videos all about highlighting iconic recipes from some of our favourite Kiwi chefs.
Ingredients
For the Pastry:
- 375g all-purpose flour
- 300g small diced butter
- 180ml ice cold pickle juice (Bones Pickles preferably)
- 12g salt
- 2 eggs + 1 tbsp olive oil (for finishing)
For the Pie Filling:
- 2 medium carrots
- 1 leek
- 1 medium parsnip
- 1 1/2 cups defrosted green peas
- 3-4 stalks celery
- 1 bunch of parsley
- 6-8 medium to large sized boneless, skinless chicken thighs
- 125g diced butter
- 100g all-purpose flour
- 2 chicken OXO stock cubes
- 900ml full-fat cream
- Flakey salt
- Freshly cracked pepper
- Olive oil
Instructions
Step 1
Place flour and butter in stand mixer bowl. Mix with paddle attachment on low for 2 minutes.
Step 2
Slowly add pickle liquid and beat on high until flour is incorporated.
Step 3
Dust working surface with flour. Work 4 x simple turns (flatten, fold in 3 like a letter, flatten).
Chill for 30 mins before rolling.
Step 4
Turn Ooni to full power, bringing oven up to 400-450°C. Season and grill chicken thighs in a cast iron with salt and pepper for 6-8 mins, turning once at 4 minute mark.
Step 5
While thighs are grilling, roughly small dice all veggies besides your peas. Remove thighs and sauté veg mix in the same pan, adding extra olive oil as needed. Remove veggies once lightly caramelised and decant to a mixing bowl, add peas. Chop your thighs roughly into small pieces and mix with veg, chop parsley and toss through.
Step 6
Add butter to the same cast iron to melt, add flour and cook out your roux for a couple minutes. Slowly add your cream, stirring vigorously between pours until all cream is used. Season, turn oven down to lowest gas setting. Fold in your filling and chill for a few hours or even make the day before.
Step 7
Flour your work surface and quickly roll pastry to roughly 3-4mm thick. Place over top of your chilled cast iron dish with filling and press into the sides, roll your rolling pin over the edges of the pan to cut off excess, and crimp with your fingers for a simple pattern all the way around. Let this rest in your fridge for 30 mins before cooking. Alternatively, you can cut your pastry first and place on top of your filling.
Step 8
Take your egg wash and evenly apply with a pastry brush. Season with flakey salt and cracked pepper. Place in oven at around 220°C for 5 mins as close to the oven door as possible, turn once, and drop oven to between 180-200°C (lowest gas setting). Cook for 30 mins, turning every 5-10 mins to get even color.
Step 9
Let stand for 10 mins before serving. Serve with relish or your favorite condiments and sides. Please season at all steps as you go, guided by personal taste.
