Chicken and Pork Pies with Rocket Pesto and Pear Mostarda

How to make Chicken and Pork Pies with Rocket Pesto and Pear Mostarda Recipe - The magic of these pies lies in the fact that they are a complete twist on the traditional pork pie. Combining chicken with pork, the modern transformation is taken a step further by ser􀁞ing them with rocket pesto and a lovely pear mostarda. Recipe From Dean Brettschneider

MAKES 8 INDIVIDUAL PIES

PEAR MOSTARDA
¾ cup caster sugar
1 tbsp brown mustard seeds
4 tsp Dijon mustard
2 bay leaves
pinch of cayenne pepper
1 tbsp vegetable oil
large pinch of salt
2⁄3 cup cold water
2 firm but ripe pears, peeled, cored and diced into 1cm cubes
¾ cup dried apricots, quartered

PASTRY
1 quantity of Hot Water Pastry

FILLING
800g skinless chicken breast, finely diced
500g minced pork
300g bacon, rind removed and finely chopped
1 brown onion, finely chopped
6 cloves garlic, peeled and finely chopped
½ cup flat-leaf parsley, finely chopped
¼ cup sage leaves, finely chopped
1 tbsp finely chopped rosemary zest of 2 lemons
salt and white pepper, to taste
8 tbsp rocket pesto

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make the Pear Mostarda a day ahead. Combine the sugar, mustard seeds, 2 tsp mustard, bay leaves, cayenne pepper, oil, salt and water in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium. Add the fruit and cook, stirring occasionally, until the liquid has evaporated and the fruit is glossy (20–25 minutes). Stir in the remaining mustard, season to taste and refrigerate for at least 24 hours. Bring to room temperature to serve.

Make Hot Water Pastry ahead, roll into one large disc and rest it as required. Set aside one-quarter of the pastry and roll out the remainder to 4–5mm thick. Cut eight rectangles or round circles large enough to fit a rectangular or Texas muffin tin. (Reserve and re-roll scraps.) Take the remaining quarter of the pastry and roll
out to 3–4mm thick. Cut eight tops that will fit over your chosen muffin tin shape. Remember to cut a large hole in each top to fill with pesto after baking. Keep pastry cases and lids refrigerated until needed.

For the filling, mix the chicken, pork, bacon, onion, garlic, herbs and lemon zest in a large bowl. Season with salt and pepper to taste and refrigerate until required.

Remove the pastry cases and lids from the refrigerator. Divide the chicken and pork mixture between the cases, then brush rims with water. Take the pastry lids and cover the tops of the pies, pressing edges to seal, and trimming with a sharp knife. Transfer to a baking paper-lined oven tray and refrigerate until chilled (1 hour).

Remove pies from the refrigerator and brush the pastry with egg wash. Bake in a preheated 200°C oven for 45–50 minutes or until the pastry is crisp and golden-brown in colour.

Once at room temperature, spoon the rocket pesto into the holes in the pie lids and serve with Pear Mostarda.

Chicken and Pork Pies with Rocket Pesto and Pear Mostarda