Back to recipe list Printer friendly view

Gymkhana chicken pie

Prepare the chicken

50g plain flour

500g chicken thighs, boned and diced

Salt and pepper

Put the ingredients in a large bowl and toss the chicken pieces until they are completely coated in the flour
Pre-cook the pie filling

1 tsp coconut oil

Heat the oil in a large pan

2 cloves

10 black pepper corns

3 cm cassia bark

12 curry leaves

Stir fry for 1 minute

1 tsp fresh ginger, grated

1 medium onion, diced

Fry until the onion is tranluscent

Above chicken pieces

Fry the chicken briefly, to brown all sides

10 baby carrots, blanched & chopped

20 small shallots, peeled

15 green beans, blanched & chopped

1 tsp turmeric powder

½ tsp coriander powder

Cook for about 1 minute

2 tbsp seasoned flour

Cook for another couple of minutes

400 ml tin of coconut milk

Simmer for 5 minutes, then set aside to cool
Assemble the pie and bake in the oven

Above pie-filling (cooled)

Spoon the filling into a large pie dish

110g ready made puff pastry

Roll out the pastry to fit the dish, place a crock egg cup or pie funnel in the centre to hold up the pastry. Wet the edges of the pastry and pinch onto the rim of the pie dish.

1 beaten egg

Brush the top with the beaten egg

1 tsp coriander seeds

½ tsp cumin seeds

1 tsp fennel seeds

1 tsp black sesame seeds

Roughly crush the seeds in a pestle and mortar and sprinkle them over the pastry.

Finally bake in a pre-heated oven at 200° C for 10 to 15 minutes until the pastry is golden brown, and crisp at the edges. Serve immediately.