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Chicken Brioche Pies

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You know when you try something new in the kitchen, not sure how it’s going to turn out, but then it all just comes together in the best possible way? This was one of those moments. I mean, think about it: gorgeously roasted chicken that falls off the bone, wrapped in Black Forest ham, encased in a crispy, golden brioche crust. How could it not be the most amazing pie you’ve ever made. Ever! Honestly, it’s worth every slow-cooked minute.

JAN | Jan Hendrik van der Westhuizen | Chicken Brioche Pies
JAN | Jan Hendrik van der Westhuizen | Chicken Brioche Pies
INGREDIENTS

for the butter roasted chicken

100 g (110 ml) soft butter

juice of 1 lemon

2 garlic cloves, finely crushed

finely grated zest of 1 lemon

45 ml olive oil

1 whole chicken

salt and freshly ground black pepper

handful fresh thyme

48 slices black forest ham

 

for the quick brioche dough

500 g (890 ml) cake flour

1 x 10 g instant yeast

30 g sugar

10 g salt

200 g (220 ml) soft unsalted butter, cubed

250 ml milk

 

for the papaya salad

1 papaya

½  pineapple

10 g coriander, finely chopped

1 red chili, chopped

juice of 1 lemon or lime

JAN | Jan Hendrik van der Westhuizen | Chicken Brioche Pies
METHOD

for the roast chicken

Heat the oven to 180 °C. Melt the butter, lemon juice and garlic in a saucepan.

Pour the olive oil in a large saucepan.

Place the chicken in the saucepan. Brush the melted butter all around the chicken and season with salt and pepper.

Close the saucepan with a lid and place in the oven.

After 1 hour turn the chicken around and place uncovered back in the oven for 30 minutes.

Turn the chicken around again and place back for another 30 minutes till skin is crispy and golden.

Take out of the oven and let it cool to room temperature.

Remove the meat from the bones and cut into small pieces. Divide the meat into 6 portions.

Lay the black forest ham overlapping on your work surface and place the chicken meat on top.

Fold the ham around the chicken.

for the quick brioche dough

Place the flour, yeast, sugar and salt in the mixing bowl of a electric mixer fitted with a dough hook.

While the machine is on start adding the butter bit by bit.

Once all the butter has been incorporated add the milk and mix well.

Let the dough knead for 15 minutes.

Leave the dough in the mixing bowl and rub a little oil on top to prevent it from drying. Cover with a damp cloth and leave on a warm spot to double in size.

This process could take up to 2 hours. It might sound like a long time but normally brioche dough needs to rise overnight.

Heat the oven to 200 °C.

Knock the dough down and place on a floured work surface. Divide the dough into 6 portions.

Roll each piece the dough thin on the floured surface. Brush the edges with beaten egg.

Place the chicken parcel in the centre and close with the dough. Press the edges close.

Place on a baking tray lined with baking paper. Brush the outside of dough with beaten egg.

Cut criss cross shapes on top.

Place in the oven and bake for 45 minutes till golden and cooked.

for the papaya salad

Mix all ingredients together and serve with the chicken.

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