Since 1994, Mud Australia has created elegant and timeless porcelain homewares. AU
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
This chicken pie is pure comfort, layered with a rich tomato base, roasted soffritto and golden chicken folded through with olives, capers, and oregano.
Baked in a Mud Australia Oval Baker beneath a blanket of silky mashed potato and crisp puff pastry. Recipe by Riccardo Girardi Falcone.
Ingredients
Tomato Sauce
1 kg tomato passata
25 g tomato paste
100 g onion (about 1 medium), finely chopped
4 garlic cloves (20 g), minced
⅓ cup (85 g) olive oil
Salt, to taste
Soffritto
500 g onion (about 3 large), roughly chopped
500 g carrot (4–5 medium), roughly chopped
Chicken
2 kg chicken thighs, skin-on, boneless
½ tbsp (10 g) honey
3 tbsp (50 g) soy sauce
Chicken Pie Mix
300 g roasted, chopped capsicum
40 g sliced olives
The prepared tomato sauce (500 g from above)
1 tsp (3 g) chilli flakes
Salt & pepper, to taste
500 g soffritto (from above)
15 g capers, salt-packed, rinsed
1.8 kg chopped cooked chicken (from above)
1 bunch oregano, leaves picked
Mashed Potato
2 kg potatoes, peeled and boiled until tender
250 g finely grated parmesan
250 g butter
250 g cream
Salt & pepper, to taste
A pinch of nutmeg
To Finish
Puff pastry, enough to cover the pie in your baking vessel
Egg yolk, for glazing
Method
To make the tomato sauce, sauté onion and garlic in olive oil until golden, then stir in tomato paste briefly to cook off the raw taste. Add passata, season with salt, and simmer until reduced to about 500 g, leaving you with a thick, rich sauce.
For the soffritto, chop onion and carrot into chunks and roast at 220 °C until lightly caramelised. Once cooled, blend to a coarse purée.
Prepare the chicken by brushing thighs with a mixture of honey and soy sauce. Refrigerate uncovered for a few hours until the surface feels dry, then roast at 220 °C for 12–15 minutes until golden and cooked through. Allow to cool, then chop into 2–3 cm cubes.
In a large bowl, mix together roasted capsicum, olives, tomato sauce, chilli flakes, salt, pepper, soffritto, capers, chopped chicken, and oregano leaves until well combined.
For the topping, mash potatoes until smooth, then gently heat butter and cream until melted and fold into the mash. Stir in parmesan, nutmeg, salt, and pepper.
Assemble the pie by preheating your oven to 180 °C (fan-forced). Spread the chicken pie mix evenly in the Oval Baker (or similar dish), then top with a thick layer of mashed potato, smoothing the surface. Allow to cool completely.
Finally, cover the cooled pie with puff pastry, trimming the edges neatly. Cut three small steam holes in the centre, gently press down to remove air pockets, and score the pastry lightly. Brush with egg yolk and bake for 40–50 minutes, or until the pastry is golden and crisp.
Lode Pies is a bakery just a few doors down from our Surry Hills store in Sydney. Renowned for their exquisite, Michelin-standard pastries, Lode Pies and Pastries is the creation of acclaimed Sydney chefs Federico Zanellato and Riccardo Girardi Falcone. If you’re in the neighbourhood, we recommend stopping by to try their French-style pithiviers or savoury pies. You’ll also spot Mud pieces in Blossom throughout their beautiful space.