Chicken Fiesta Pie
Category:
Fairly difficult
Email
Print
Preparation time
Cooking time
Ingredients
For 4 Person(s)
Recipe
- 2 cup(s) chicken stock
- 1/2 cup(s) carrots, diced
- 1/4 cup(s) turnip, diced
- 1/4 cup(s) onion, chopped
- 1 pound(s) chicken breast, diced
- 2 ounce(s) Grace Prima Margarine
- 3 ounce(s) all-purpose flour
- 1/2 teaspoon(s) black pepper
- 1 teaspoon(s) salt
- TO MAKE PIE CRUST
- 8 ounce(s) Grace Prima Margarine, chilled
- 16 ounce(s) pastry flour
- cold water to bind
- 1 medium egg
Chicken Fiesta Pie Directions
- Put chicken stock to boil; add the diced carrots, turnip, chopped onion and the diced, deboned chicken. Cover and simmer for 15 minutes.
The Roux - Place margarine in a saucepan and allow it to melt. Add the flour and stir constantly using a wooden spoon until the roux mixture becomes smooth, moist and glossy.
- Add the roux to the chicken stock mixture and stir well to avoid lumping. Cook for 5 minutes. Mix in the black pepper and salt to taste. Remove from flame, cover and put to cool.
The Pastry Crust - Place the pastry flour into a bowl. Cut the chilled margarine into small pieces and add to the flour. Rub the fat into the flour using a dough blender or your fingertips until the mixture resembles coarse breadcrumbs.
- Add the cold water a little at a time to bind the mixture. Cover and put to chill for about 15 minutes.
- Place the dough on a lightly floured work surface and roll out using a rolling pin. Use the pastry dough to cover the base of a 10 inch pie pan. Use s sharp knife to trim the edge. Use a fork to make a decorative pattern on the edge.
- Spread the cooled chicken filling evenly in the pie crust. Roll out the remaining pastry on a lightly floured work surface and use to cover the pie then trim the edge. Twist the remaining pastry to make a decorative pattern and place on the edge of the pie. Brush on cold water to hold it in place.
- Use a paring knife to make a one inch X in the middle of the pie and fold the 4 tips outwards to create a pattern. Combine egg with two tablespoons water and mix. Brush over the surface of the pastry dough using a pastry brush.
- Bake in a preheated oven 200°C/400°F for 30 minutes.
Recipe presented by: Kelly Ann Williamson, Dinthill Technical High School, St. Catherine
