Sweet Potato & Chicken Pie
1/4 sheet Gourmet Direct Puff Pastry
4 Corn Fed Free Range Chicken Breasts or Supremes
1/2 Cup Verjuice and 1/2 cup chicken, vegetable or Veal stock
One Red Onion chopped
2 medium golden kumaras skin removed, steamed in chunks
One large Red Pepper diced
1 tsp curry powder
1/2 tsp cinnamon
1 tbsp brown sugar
1 tbsp flour
butter
egg wash for pastry
Poach chicken in verjuice and stock gently til just cooked then allow to cool in juices. Remove and discard skin and any bone - retain stock and reduce over heat by two thirds.
Chop chicken into large chunks.
Fry onion and pepper in butter, and brown off so that the mixture caramalises and then add the curry, cinnamon, brown sugar, flour, salt and pepper and gently cook for a few minutes, stirring. Add the chicken, kumara and the stock and verjuice reduction and cook over low heat. Cook until it reaches pie consistency (not sloppy!). Taste and season if necessary.
Preheat oven to 200 degrees.
Butter a family pie dish, and pour mixture in. Let cool and then top with rolled puff pastry. Pierce top of the pastry and brush with egg wash.
This pie does not need a pastry base (which is a Hot Tip from NZ's Hottest Home baker) - it's a great excuse for extra pastry on the top!
Cook for 30 minutes until pastry top is golden brown and puffed right up.
If your oven is very hot, then turn it down halfway to ensure the top does not blacken.
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