recipes
Chicken and pumpkin pie
Ingredients
- 500g puff pastry
- 500g chicken breast cut into small dice
- 500g pumpkin cut into small dice
- 1 finely chopped onion
- 2 tsp red curry paste
- 1 tin coconut milk
- Juice of 1 lime
- ½ tsp grated fresh root ginger
- 2 tbsp sultanas
- 1 handful toasted pistachios
- 2 boiled potatoes, cut into small dice
- 1 carrot, peeled and diced
- Egg wash
Method
Roll the puff pastry and cover a greased oven proof pie dish. Reserve the remaining pieces to cover the pie. Take a casserole and put on moderate fire with the butter. Cook the chicken in the butter then add the onion, ginger and the carrot together with the curry paste. Stir in the pumpkin and the coconut milk, simmer until the mixture thickens. Remove from the fire and add the potatoes, sultanas, lime juice and pistachios. Allow the mixture to cool slightly before transferring to the pie dish. Roll the remaining puff pastry and cover the pie dish. Brush with the egg wash and bake in a hot oven temp 170°c.
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