Rosti Topped Chicken, Pancetta & Pesto Pie
Equipment
- Frying pan
- Wooden spoon
- Slotted spoon
- Chopping board
- Knife
- Measuring jug
- Ovenproof dish
- Grater
- Vegetable peeler
Ingredients
- 2 tbsp olive oil
- 200 g pancetta diced
- 8 boneless, skinless chicken thighs diced
- 1 onion large, finely sliced
- 1 leek large, finely slived
- 2 cloves garlic grated
- 280 ml chicken stock
- 250 g baby spinach
- 3 tbsp pesto
- 4 tbsp half-fat crème fraîche
- 1 tbsp cornflour
For the rosti topping
- 800 g floury potatoes
- 30 g butter melted
- 60 g Gruyère
Instructions
- Heat the oven to 210c. Fan 190c
- 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.
- Add the onion and leek to the pan and fry for 10 minutes until softened. Add the garlic fry for a minute more.
- 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.
- 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.
- 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.
Nutrition
Calories: 602kcal
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