Spiced Chicken Pie
A humble chicken pie with a twist…that’s what this dish is! The fragrance of the herbs and spices combined with the chicken in this puff-pastry-topped pie will make your tongue tie itself in happy knots.
Serves
4
Cooking Time
60 mins
Cuisine
International
Ingredients
- 2 packets puff pastry
- A little wheat flour
- 1 egg, beaten
Ingredients for filling
- 14 onion halves, diced
- 6 potatoes, diced small
- 11 handfuls of carrots, diced small
- 2 stalks (700 ml) celery, diced small
- 2 cups peas
- 2 tbsp. ghee (clarified butter)
- 2 stalks spring onions,chopped finely
- 2 stalks coriander
- 6 sticks Ayamas satay, with sticks removed
- ½ packet Brahim’s beef curry powder
Instruction
- Heat up the ghee and stir fry the onions.
- Add in the beef curry powder and 1 cup water.
- Add in the vegetables on the top.
- Boil until dry and then add in the Ayamas satay.
- Mix in the coriander and spring onions to the chicken dish before taking it away from the stove.
- Flatten the puff pastry and cut it 6’’ wide with a cookie cutter.
- Place the cut puff pastry in to a muffin mould.
- Fill in the pastry with your chicken fillings and close it up with another piece of pastry on top. (You can choose to create a shape to the pastry that is used on top)
- Bake at 180°C until the pie looks golden brown.
