Macaroni chicken and chickpeas pie cooked in risotto style

family size serve with salad mix
family size serve with salad mix

Individual serving for kids without chilli
Individual serving for kids without chilli

Ingredients
To make puff pastry (rough)
250g plain flour
1 tsp salt
250g butter, at room temperature, but not soft
about 150ml cold water
1 egg and a bit of milk to brush pastry

To make chicken and chickpeas
4 Tbsp extra virgin olive oil
2 eschallot, 1 finely chopped, 1 left whole, skin removed and bashed with the back of your hand
2 Tbsp finely chopped coriander stalks (use the tender middle bit, closer to the leaves)
1 red long chilli, finely chopped (optional)
150 ml white wine
2 chicken breasts, cut into small pieces
200 g diced bacon
1 green capsicum, membrane and seeds removed, cut into small strip pieces
2 L chicken consomme
8 Tbsp Providore Leggo’s brand: parmesan, emmental, mascarpone & Roquefort sauce
350 g macaroni pasta
salt and pepper
400 g tin chickpeas, drained and rinsed
2 Tbsp roughly coriander

Method
Sift the flour and salt into a large bowl. Cut the butter into cubes, add them to the bowl and rub them in loosely. You need to see bits of butter. Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling wrap and leave to rest for 30 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling wrap and chill for at least 30 mins before rolling to use.

Fill your kettle with water and turn it on to boil. Heat the olive oil in a large deep frying pan (with a lid) over low–medium heat, add both cloves of eschallot, the coriander stalks and chilli (if using) and cook for 1 minute or until the eschallot starts to turn golden. Pour in the wine, then increase the heat to medium–high to cook out the alcohol for 1–2 minutes.

Add the chicken pieces and diced bacon, cover with a fitted lid and steam for 5-7 minutes until chicken meat turn white and cooked, remove them with a slotted spoon to avoid over cooking them. Set aside.

Add the pasta to the pan, season it with a pinch of salt, pour the consomme and then pour in enough water from the kettle to cover it. Boil the pasta for 10 minutes, then add the chickpeas and more water so the pasta is fully covered and cook, stirring regularly, add in the capsicum for a further 5-7 minutes or until perfectly al dente.Take out the dough from fridge.

While the pasta is cooking, dust the table with flour; roll the dough out not too thin. Then use biscuit cutter or any shapes cutter, cut the dough into your choice shapes. Put them in a plate, cover with wet cloth and back into fridge until ready to use.

When the pasta is cooked, turn off the heat and return the chicken, bacon and any juices they have released to the pan. Taste for salt and adjust accordingly, then stir in remaining coriander and spoon it into a baking dish and scatters the Providore Leggo’s brand sauce. Then place your cut up shapes pastry on top and brush with a bit of egg and milk to make pastry shine and glossy. Serve with salads.

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