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Cover - Rosti Topped Chicken, Pancetta & Pesto Pie

Rosti Topped Chicken, Pancetta & Pesto Pie

60 mins
602 cals per serving
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Donal's Notes

Ingredients

olive oil
olive oil
pancetta
pancetta
boneless, skinless chicken thighs
boneless, skinless chicken thighs
onion
onion
leek
leek
garlic
garlic
chicken stock
chicken stock
baby spinach
baby spinach
pesto
pesto
half-fat crème fraîche
half-fat crème fraîche
cornflour
cornflour
floury potatoes
floury potatoes
butter
butter
Gruyère
Gruyère

Equipment

Frying pan
Frying pan
Wooden spoon
Wooden spoon
Slotted spoon
Slotted spoon
Chopping board
Chopping board
Knife
Knife
Measuring jug
Measuring jug
Ovenproof dish
Ovenproof dish
Grater
Grater
Vegetable peeler
Vegetable peeler

Method

1

Heat the oven to 210c. Fan 190c

2

Heat the olive oil over a medium high heat in a pan and brown the pancetta until crisp. Scoop from the pan and set aside. Season the chicken and add to the pan, increase the heat and brown all over.

3

Add the onion and leek to the pan and fry for 10 minutes until softened. Add the garlic  fry for a minute more.

4

Add the chicken stock and spinach and season well and allow to wilt. Stir in the pesto and creme fraiche and the crispy pancetta. Mix a little of the sauce with the cornflour to form a thin paste then add this to the pan, mix well and bubble for 2-3 minutes to allow it to thicken slightly. Turn off the heat and transfer to an ovenproof dish.

5

Meanwhile, coarsely grate the potato and put in a bowl. Pour over boiling water then drain and tip into a tea towel. Squeeze out as much liquid as you can then tip into a bowl and toss with the melted butter and cheese and plenty of seasoning.

6

Spread out the rosti in a thinish layer over the top of the pie. Cook in the oven for 30-35 minutes until golden and crisp.

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