Spicy Chicken Pie

15 comments

Spicy Chicken Pie

Serves 6, may be eaten hot or cold.

Pastry:
8oz plain flour [strong flour can also work]
½ tsp salt
3½ oz lard
4 fl oz milk and water mixed equally

Melt the lard in a pan with the milk and water
Sift flour and salt into a large bowl
Add the melted fat, milk and water to the flour and mix well with a wooden spoon, beating until smooth.
Roll out the pastry to line a 7” loose bottom sponge tin [leave enough for the lid]
Line the tin with the pastry

Filling:
2 large chicken breasts [uncooked] and beaten out
1lb [450g] pack apricot and almond sausage meat stuffing [Waitrose pack]
1 heaped tsp Ras El Hanout Moroccan style spice
1/3 jar Waitrose spicy peach chutney

Cut each chicken breast into about 4 pieces, lay these in the pastry case,
Place pieces of the stuffing mix around the chicken
Dot teaspoons of the chutney around the chicken and stuffing
Sprinkle the spice over the top

Place the pastry lid on top of the pie and seal the edges by pushing the pastry together
Make a small hole in the centre of the lid to allow steam to escape
Brush the top with milk

Put in the oven 190° fan for approximately 20 minutes and then turn the oven down to 160° for a further 20 minutes until golden brown.

Allow the pie to cool before taking out of the tin

Delicious served cold with more chutney.

can also be made using shortcrust pastry and served hot.

27 Nov, 2010
9 likes

Comments

Pansypotter

Wow that looks scrumptious ! another lovely recipre to try out;0)

27 Nov, 2010

Bloomer

I agree Carole,may try it myself Sticki..thanks..:o)

27 Nov, 2010

Shirley_tulip

This has gone on to my favourites ... looks and sounds delicious! Thanks for the recipe. : o )

27 Nov, 2010

Geraniumdad

I certainly wouldn't be letting it cool down much! The delicious smell wafting around the kitchen would have me standing gaurd at the oven door, knife and fork in hand!
You are going to have to send me some pies.....

27 Nov, 2010

David

Wonderful variation on plain chicken pie, Sticki - Many Thanks!! Love the Moroccan twist to this, and now know another GOyer who may well do so, too, so will pass this on. :-D)

27 Nov, 2010

Cinderella

Gone into my favs too, sounds lovely will definitely try this.

28 Nov, 2010

Rohima

That looks delicious Stickitoffee and i would love to try the recipe. As a muslim i wouldn't be able to use the suasage meat. Is there an alternative that i might be able to use?

28 Nov, 2010

Yorkshire

sounds lovely, gone onto my favs,

28 Nov, 2010

Stroller

Gone on favourites Sticki, nice to have a bit of spice in your life lol.

28 Nov, 2010

Stickitoffee

thanks everyone, we have eaten it hot and cold and both work.
im wondering if some sort of stuffing would work instead rohima ~ probably a fruit based one ~ sage, onion, orange, breadcrumbs ~ that sort of thing, maybe some ready to eat prunes??

29 Nov, 2010

Bornagain

Surely any other minced meat would do such as halal chicken or turkey Rohima? You could mix in your own almonds and apricots plus breadcrumbs, herbs and seasoning. This looks delicious Sticki, could I use other fat than lard for pastry? You would need different fat too Rohima:-)

6 Dec, 2010

Stickitoffee

im sure you can BA ~ thats just what i use, i always use white flora for ordinary shortcrust but lots of people use margarine or butter. so long as the fat content is high enough for baking im sure it would be fine

6 Dec, 2010

Bornagain

Thanks Sticki. I've got high cholesterol so have to be careful (most of the time) :-)

6 Dec, 2010