Mudgeeraba Spices
Chicken Pot Pies Recipe
Ingredients
- 80g Ghee
- 300g Red Onion, thinly sliced
- 2 tsp Salt
- 1kg Chicken Fillet, diced into small chunks
- 2 cloves Garlic, finely chopped
- 3 tbsp Mudgeeraba Spices South Indian Vegetable Curry Masala
- 200g Potatoes, diced
- 150g Carrots, diced
- 100g Frozen Peas
- 2 Rashers Bacon, finely chopped
- 1½ cups Coconut Cream or Cream
- ½ cup Water
- Salt to taste
- 3 Eggs, hard boiled, peeled and sliced
- 1 Egg mixed with 1 tbsp water for egg wash
Thickening Paste
- 2 tbsp Cornflour
- ½ cup Water
Method
- Prepare ahead— Hard boil your eggs, peel and slice. Set aside.
- Crispy onions— In a pan heat ghee, add onion and 2 tsp salt and fry until golden and crispy. Remove from the pan and set aside.
- Seal and build— In the same pan on high heat quickly seal chicken, bacon and vegetables until lightly coloured on the outside.
- Simmer— Add coconut cream and ½ cup water, bring to a boil then reduce to a simmer. Cover and cook until chicken and vegetables are tender.
- Thicken— Mix cornflour and ½ cup water together into a smooth paste. If the filling needs thickening add the paste gradually, stirring continuously until you reach your desired consistency. Season with salt to taste.
- Assemble— Stir through the crispy fried onion and sliced egg. Make sure your filling is piping hot before dividing evenly into 6 ramekins.
- Top and seal— Top each ramekin with puff pastry, pressing firmly around the edges to seal. Score the pastry lightly with a knife and brush generously with egg wash.
- Bake— Place ramekins on a flat baking tray and bake in a fan forced oven at200–210°C for 20–25 minutesuntil pastry is golden, puffed and beautiful. Watch from 18 minutes as every oven runs slightly differently.
- Serve— Allow to sit for 5 minutes before serving.
