Organic chicken pie with pancetta & double puff pastry crunch
A golden puff pastry bite with organic chicken, crispy pancetta, and a creamy white wine sauce, served on crisp romaine lettuce.
What you need
How Maurice does it
- 1
Sprinkle flour on a clean surface and cut the puff pastry into circles using a cup or cutter. Brush the circles with beaten egg yolk and bake at 200°C (400°F) for about 10 minutes until puffed and golden.
- 2
Heat olive oil in a pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 3
Add the cubed chicken and pancetta to the pan. Sear until golden and cooked through, stirring occasionally with a wooden spatula.
- 4
In a separate pot, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- 5
Gradually whisk in the chicken stock and white wine. Cook, whisking constantly, until the sauce thickens and becomes silky smooth.
- 6
Pour the thickened sauce over the cooked chicken and pancetta in the pan. Stir to combine.
- 7
Squeeze in the lemon juice and pour in the cream. Stir well and season with salt and pepper to taste.
- 8
Arrange romaine lettuce leaves on a serving plate. Spoon the creamy chicken and pancetta mixture over the lettuce.
- 9
Top with the baked puff pastry circles and serve immediately.
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