Cacio e pepe chicken patchwork pie | olivemagazine
This impressive pie uses all the flavours of one of our favourite pasta dishes to create a rich, peppery sauce. Adjust the pepper amount to suit your taste
Ingredients
- 25g butter
- 2 leeks halved lengthways, washed and finely sliced
- 500g skinless chicken thigh fillets cut into chunks
- 1½ tbsp plain flour
- 300ml chicken stock
- 4 tbsp double cream
- 75g pecorino romano finely grated
- 350g ready-rolled puff pastry
- 1 egg beaten, to glaze
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