Chicken and pear pie in blue cheese pastry - SALIFE | InDaily, Inside South Australia

Rosa Matto’s delectable chicken and pear pie in blue cheese pastry is a labour of love in the kitchen.

Makes 6

for blue cheese pastry

250g strong plain flour

1 tsp fine sea salt

180g butter, at room temperature, but not soft

70g blue cheese

100ml iced water

Sift plain flour and salt into a large bowl. Cube the butter and cheese into small chunks, add them to the bowl and rub them in loosely. Small chunks of butter and cheese should still be visible. Make a well in the mixture and pour in about 100ml of iced water, mixing until you have a firm dough, adding extra water very gradually if needed. Roll out to a rectangle, wrap, and leave to rest for 30 minutes in the fridge. Turn out onto a lightly floured board, roll the dough to about 20x50cm. Keep edges straight and even. Don’t over