The team at Dida’s are looking forward to seeing you once it is safe to do so. In the meantime, check out the recipe for the amazing chicken, pancetta and leek pie that our Chef Michael is cooking during lockdown.
We also asked our Wine Lounge Manager Carmen what wine she was enjoying during lockdown. She has headed back to her South Australian roots and is enjoying the Geoff Merrill Shiraz and taking advantage of our Australian Shiraz Month.
Chef Michael’s recipe – what he’s cooking during lockdown
Chicken, pancetta, and leek pie
Shortcrust pastry:
240g plain flour
60g chilled butter
60g lard
2 eggs
2 pinch of salt
Chicken, pancetta, and leek filling:
5 chicken thighs diced
100g pancetta diced
1 leek sliced
2 cloves garlic finely chopped
50g butter
50g flour
1l chicken stock
50g chopped chervil/tarragon or herb of choice
Olive oil
Puff pastry sheets
Start by making the pie filling: Add 2 tbsp of olive oil into a large pan. When hot, add the diced pancetta and cook for 1 minute. Add the diced chicken thighs into the same pan until coloured. Set aside.
In the same pan, over a medium heat, add the sliced leeks and garlic. Cook for a few minutes until soft. Add the butter and allow to melt. Once the butter has melted, add the flour, and mix until a roux has formed. Cook the roux for a few minutes whilst stirring.
Add the chicken stock in 3 stages, each time mixing well to avoid any lumps in the sauce. Once the sauce is done, add the chicken and pancetta mix. Add your chopped herbs and check for seasoning. Allow the mixture to cool in the fridge whilst making the pastry.
For the shortcrust pastry: Sift the plain flour into a bowl and add the chilled butter and lard. Rub together with your hands until the mix resembles breadcrumbs. Add salt and then add the two beaten eggs. Mix with hands until the dough forms and comes together. Don’t overwork the dough. Wrap in clingfilm and leave to rest in the fridge for a minimum of 1 hour.
Once the dough has rested, bring out of the fridge, and leave for 30 minutes. This will make the dough easier to work with.
Roll the dough out until it is around the thickness of a $1 coin. Line your chosen pie tin and place in the fridge to rest again.
Blind bake the pastry at 175c for around 20 minutes or until the pastry has good colour and is crisp. Allow to cool. Add the pie filling to the cooked pastry shell.
Top with a puff pastry lid. Egg wash the pastry lid and bake at 180c for around 15 minutes or until the puff pastry is crispy and the centre is hot.
DIDA’S WINE LOUNGE, 60 Jervois Road, T: 09 376 2813, www.didaswinelounge.co.nz
#didas #wine #spirits #glengarry #ponsonbynews #iloveponsonby #ponsonby #auckland #aucklandshippestrip #onlyponsonby #ponsonbyroad #Greylynn #freemansbay #westmere #ponsonby #hernebay #stmarysbay #archhill #family #friends #coxsbay
Published 3 September 2021