The Blog of Pie

well i was hungry for pai today and decided to make up my own recipe for a spicy chicken veggie pie. hope you likes it!

oh also i am presenting it in photo format (because i am an overachiever and took photos of the process)

step 1: heat oil and fry pinch of cumin seeds in it (this should take about 2 seconds – make sure the oil is nice and hot!)

step 2: add one large chopped spanish onion

fry onions till nice and golden brown. add 3 “squishes” (technical term) of worcestershire sauce to browned onions and fry for a further 2 minutes on really low heat (helps with the caramalising)

step 3: add spices – 1 tsp each of turmeric powder, chilli flakes and garam masala

mix spices in and fry for 1 minute (you should be able to smell the spices by now)

step 4: add chopped chicken fillets (400gms or so) and chopped garlic (4 cloves)

fry for 2 minutes till the chicken is sealed.

add veggies (kernels from 1 corn, 1 chopped zucchini, 1 packet button mushrooms) and pinch of salt

cook for about 5 minutes.

step 5: in the meantime pour 125mls of light sour cream (go on use the full fat stuff – don’t be a wuss like me!) into a measuring cup and mix 1 Tsp of seeded mustard paste

pour mustard sour cream into chicken (incorporate a little at a time otherwise it might split)

set this aside.

step 6: heat up a new pan and put 1 Tsp of margarine and 1/2 Tsp of butter (you can use all butter but once again i am a wuss) and heat. to this add 1 heaped Tsp of flour

make roux by adding 100mls of HOT milk to the flour and butter mixture and whisking rapidly! the mixture should become light and fluffy with no lumps.

once roux is ready add it back to the chicken and veggies. put the chicken and veggies pan back onto heat and gently heat till mixture thickens (thanks to roux). if it becomes too thick add some chicken stock. i added about 1/2 a cup and boiled it for 5 minutes so that the roux was properly incorporated into the chicken and veggies. i also added TONS of pepper!

finish with 2 bunches of chopped coriander

step 7: pour chicken and veggie filling into pie dish and set aside for 15 minutes till it cools down slightly (this will prevent the pastry from melting and becoming gooey when you put it on)

step 8: add puff pastry top (i cheated and used the frozen stuff!) and bake in moderately hot oven for 40 minutes (or till golden brown)

EAT!!

i am waiting for stu to come home and then we will devour this pie. it smells SO delishioushhhhh i can tell you. i shall report back on its taste.

x sun-pie eater-eeti