This warming rustic pie recipe is ideal to enjoy on the cooler nights. Served with extra veggies on the side plus if there is leftovers you can freeze to enjoy later in the week.
Ingredients
2 tbsp olive oil
1 leek, cut into 1cm rounds
3 rashers short cut bacon, chopped
2 skinless chicken breasts, cut into chunks
200g swiss brown mushrooms, sliced
1 clove garlic, crushed
1/3 cup fresh mixed herbs, chopped (e.g. basil, parsley, oregano)
500g Perfect Italiano Smooth & Creamy Ricotta
2 tbsp milk, plus extra if needed
1/3 cup Perfect Italiano Traditional Parmesan Grated
1 lemon, zest and 2 tbsp juice
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Method
Preheat the oven to 180°C
Heat the oil in a large deep sided pan over a medium heat. Once hot, add the leek and bacon, and cook for 4 minutes or until the leek has softened
Add the chicken, mushrooms and garlic. Stir for 5-8 minutes or until the chicken becomes golden. Reduce the heat to low and stir through the herbs, ricotta, milk, parmesan and lemon. Season with salt and pepper (and add extra milk if the mixture is dry)
Transfer the mixture to a baking dish and cover with the pastry. Use a fork to gently press the pastry into the edges of the dish to create a seal. Trim any excess and then lightly brush the pastry with the egg. Use a knife to pierce the pastry in the centre, and then place into the oven to bake for 30-40 minutes or until puffed and golden
Remove from the oven and set aside for 5 minutes before serving