Pesto Chicken Pies


Tenina Holder

Posted April 29, 2020 (Last updated January 12, 2022)



Total Time




A very simple and delicious way to have family dinner on the table in no time flat. Prep in advance and heat or cook on demand. Perfect!


These pies will freeze really well, either fully assembled and unco...


  • Parmesan cheese icon
    Parmesan cheese80 gcubed
  • Kale icon
    Kale3 handfulsstalks of
  • Pine nuts icon
    Pine nuts100 gtoasted
  • Chicken thigh icon
    Chicken thigh500 gfillet, cut into chunks
  • Garlic clove icon
    Garlic clove3
  • Fresh basil leaves icon
    Fresh basil leaves1 handful
  • Extra virgin olive oil icon
    Extra virgin olive oil40 g
  • Sea salt icon
    Sea saltas needed
  • Puff pastry icon
    Puff pastry320 g
  • Egg icon
  • Sesame seeds icon
    Sesame seedsas needed

  • 1. Pre-heat oven - 170°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add parmesan cheese, garlic clove, fresh basil leaves, kale and pine nuts to the TM5 bowl
  • 4. Blend with MC in place 5 sec, speed 6
  • 5. Add extra virgin olive oil to the mixture while machine is running
  • 6. Blend until smooth with MC in place 6 sec, speed 8
  • 7. Then add sea salt and chicken thighs to the mixture
  • 8. Blitz with MC in place 8 sec, reverse speed 8
  • 9. Roll out your puff pastry to a long rectangle and slice down the centre to form two long pieces
  • 10. Divide these equally into 4 squares each
  • 11. Divide the pesto chicken mixture between them, leaving plenty of room on one side of each piece of pastry to fold over and seal
  • 12. Use a fork to seal the unfolded edges of the pie
  • 13. Brush with egg
  • 14. Sprinkle with sesame seeds
  • 15. Slash the tops of the pies to allow steam to escape
  • 16. Bake until light golden - 25 min, 170°C
  • 17. Serve

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