Name: Chicken, fennel and lemon pies
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 medium fennel bulbs, thinly sliced; 1 tablespoon finely chopped preserved lemon; 2 teaspoon baby capers, drained; 400 gram chicken thigh fillets, cut into 2 cm cubes; 2 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; extra preserved lemon and steamed vegetables to serve (optional)

Chicken, fennel and lemon pies

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Serves 4

Prep

15M

Cook

45M

Total

Ingredients

2 tablespoon olive oil

2 medium fennel bulbs, thinly sliced

1 tablespoon finely chopped preserved lemon

2 teaspoon baby capers, drained

400 gram chicken thigh fillets, cut into 2 cm cubes

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

extra preserved lemon and steamed vegetables to serve (optional)

Method

1.Preheat oven to 200°C. Line a baking tray with baking paper.

2.Heat half the oil in a frying pan on medium. Saute fennel for 1 minute.

3.Reduce heat to low. Cook fennel, covered, for 10 minutes, stirring occasionally. Transfer to a large bowl. Stir in lemon and capers.

4.Heat remaining oil in the same pan. Cook chicken for 4-5 minutes. until browned. Add to fennel mixture. Season to taste.

5.Cut each pastry sheet into 4 even squares. Place 4 squares onto prepared tray. Place 1/4 of filling in centre of each square. Brush edges with egg. Top with remaining pastry. Press edges together and roll inwards to seal. Brush with egg.

6.Bake for 25 minutes or until golden and puffed. Serve topped with extra preserved lemon and steamed vegetables of your choice.

You will need 1 3/4 cups of sliced fennel. Remove any pips from preserved lemon before chopping. If unavailable, you can use lemon juice and grated lemon rind instead.
Note

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