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: 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.
snazz said on December 15, 2008
Anyway of doing this without the tomato?
strawberrycupcake said on December 15, 2008
mmm… look good!
saaleha said on December 15, 2008
Now you know why they say “easy as pie”.
Yep, you can go without the tomato, in fact, you can cook your chicken in any type of sauce.
naqiyah said on December 15, 2008
and we all stuck our fingers in it!
this was delish – what a perfect mix of flavours
Collywolly said on December 15, 2008
YUM YUM Saaleha this looks delish. Well done. Have a good week xxx
qudsiya said on December 15, 2008
this looks great! reminds me of a recipe i came across for “crustless quiche”.
WotsForLunch said on December 15, 2008
Yum yum, your pie sounds delicious.
saaleha said on December 16, 2008
Thanks guys, I hope you experiment with this and post up your ideas.