Ingredients
2 chicken breasts
1 small onion
1 large potato
1 large carrot
a handful of green peas
1 Tbsp cornflour
pepper
salt
a little olive oil
1 sheet of Flaky pastry
1 pie maker if you have one if not use a cupcake cake pan
Method
Wash the breasts and cut into cubes. cut the onion into small pieces. Wash and peel the potato and cut into small cubes. Wash and peel the carrot and cut into small cubes. Put the frozen peas into a cup and pour some boiling water and drain and keep aside. Mix the cornflour with a little cold water and keep aside.
Add the oil into a saucepan and fry the onions, chicken cubes. carrots and potatoes, then add salt and pepper and clover with the lid and cook on slow flame till the chicken is cooked. Then add in the cornflour and stir till gravy thickens. Then add in the strained green peas. Now your filling is ready - if you like a more spicier version add in green chili and chili flakes or powder.
Chicken pie filling
I got a pie maker - which is non stick.
I rolled out the flaky pastry cut out 6 big circles and 6 small circles and put the larger circle into the pan and pressed it down with the tool provided in the pie maker set.
I then filled the base with the chicken mix and covered the top of each pie with the cut out pastry circles and sealed together by pressing on the edge of the pastry.
I then cooked them for 12- 15 minutes till golden brown.
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