Corn crust for a pie topping

An Ottolenghi idea, to replace the mash potato for a gluten-free, lighter corn topping. It is light and fluffy, with a gorgeous crust on top.

I recommend this to anyone looking for an alternative to potato, and keen to avoid the pastry pie topping. 

It is best made fresh to spoon on top of any favourite pie filling just before you bake it, or you can bake the pie a few hours earlier and then warm through for ten minutes, covered in foil. 

Ottolenghi pairs this topping with a slow-cooked chicken base, which is a wonderful, classic combination. He uses chicken thighs flavoured with red onions, tomatoes, red capsicums, harissa, smoky paprika and garlic. He even adds a little chocolate. A slow-cooked chicken still only takes just over an hour to be lovely and tender. Use any favourite chicken stew you like, it will work beautifully.

Measurements for his recipe posted below.

Pictured: Individual slow-cooked chicken with a corn crust

Corn crust -

70g unsalted butter, melted

500g corn kernels, fresh or frozen and defrosted. You will need about 4 corn cobs.

3 tbsp milk

3 eggs, separated

Preheat the oven to 200°C or 180°C fan-forced.

Bring your pie filling to room temperature and place in your preferred dish/es – this will fill a pie dish of 20 x 30 cms with high sides.

In a blender- pour the butter, corn, milk, yolks and a large pinch of salt to blend a few seconds to form a “rough paste”. Spoon into a bowl where you will also incorporate the beaten egg whites.

In a separate clean, large bowl whisk the egg whites til firm peaks. Fold these into the corn mixture until just combined – the spoon over your favourite pie filling.

Bake 35 minutes until the top is golden – check at 25 minutes to make sure not browning too quickly, if so cover with foil to finish warming the pie filling.

Let rest 10 minutes before serving

Serves 6

Slow-cooked harissa chicken stew -

3 red onions, thinly sliced

2 garlic cloves, crushed

3 tbsp harissa paste

2 tsp sweet smoked paprika 

850g chicken thighs, skinless and boneless – approx. 9 – 10

200ml passata

5 large tomatoes (approx. 400g), quartered

200g jarred roasted red capsicums/peppers, drained and cut into large pieces

15g dark chocolate (70%)

20g coriander leaves, roughly chopped

Salt and pepper

In a large sauté pan that has a lid, gently fry the onions medium heat until caramelised (approx. 10 minutes) – stirring regularly. On lower heat, add garlic, harissa, paprika, chicken salt and pepper – cook 5 minutes, stirring. Add passata, tomatoes, 350ml water, bring to the boil on high heat, then simmer medium heat with lid on covered for 30 minutes. Stir and check it now and then. Add the peppers, chocolate and simmer without the lid uncovered for another 35 – 40 minutes, to reduce and thicken the sauce.  Remove from heat and stir in the coriander. It I ready for baking with crust, fridging for 3 days, or freezing from room temp for another time. 

serves 6

Pictured: Slow-cooked chicken and harissa stew