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.
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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
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)