Red Pepper Chicken not so Pseudo-pie
December 14, 2008 in Uncategorized
After a conversation with Doc Foodie, I was corrected in my thinking that a pie without a pastry base was no pie at all.
And so with that, I present you with my very first ‘pie’:
Marinate chicken cubes in:
- lemon juice
- tomato sauce (to absorb some of the heat from the masalas)
- chicken tikka masala (ready-mix, check at your local halal butcher or spice shop)
- Nando’s lemon peri-peri sauce
- NOMU’s African Heat spice mix
- wet red masala
- ground coriander seeds
Heat up a bit of olive oil in a large shallow pan and throw in a few sprinkles of mustard and cumin seeds. Once the mustard seeds start popping, add the chicken with all of its marinade.
Halfway through the cooking, stir in the julienned strips from one red pepper.
While that’s happening, make up about a cup’s quanitity of white sauce.
Stir the white sauce into the cooked chicken.
Pour the contents of the pan into your pie dish.
Cut strips from ready made puff-pastry and arrange over the chicken in some pie-like fashion.
Brush pastry with a beaten egg or milk.
Sprinkle over some parsley flakes to garnish.
Pop the pie dish into an oven pre-heated to 180 degrees celsius.
Remove once the pastry has risen and baked.
Stick a finger in it once it’s cooled down.
Originally blogged here.
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