Name: Mexican Chicken Pie (Tarta de Pollo y Chiltomate)
Yield: Makes one large pie, 6-8 servings
Cuisine: Italian
Ingredients: 2 green habanero chillies; 5 large tomatoes, about 900 g, stem ends removed and a cross cut into the blossom end; 1 batch Polenta Dough with or without cheese; 900 g skinless and boneless chicken thighs, trimmed of fat and cartilage and cut into bite-sized pieces; Fine sea salt; 2 tablespoons olive or sunflower oil; 225 g Maris Piper or other all-rounder or waxy potatoes, peeled and cut into 1.25cm dice; 2 medium carrots, about 170 g, peeled and cut into 0.5 cm thick rounds; 125 g frozen petit pois; 1 teaspoon sherry vinegar; ½ teaspoon caster sugar; 55 g white onion, coarsely chopped; 2-3 small garlic cloves, crushed and peeled; 15 g coarsely chopped fresh coriander; ½ teaspoon fine sea salt; 2 tablespoons coarsely chopped fresh mint

Preparation info

Makes one large pie,
6-8
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

My friend Roberto Santibañez, chef/owner of Fonda restaurants in New York City, suggested this combination when I asked him about a chicken pie with Mexican flair. Chicken and vegetables are cooked in a chilli salsa from the Yucatan called chiltomate, then topped with polenta dough before baking. Though the habanero is classic for this, serrano or jalapeno could be substituted. Sour cream harmonises well served alongside.