CHICKENPIE
Today, you're in for a delightful culinary adventure with this recipe that combines tender chunks of chicken folded in a rich, flavorful cream sauce encased in a golden, flaky pastry crust. As the heavenly aroma fills your kitchen, you'll also enjoy crispy plantain slices and fluffy white rice to complement this dish perfectly. Gather your ingredients and let's get started on creating a sumptuous meal to remember.
— Constant Cookbook
Ingredients
- 1 tbs olive oil
- 30g butter
- 500g chicken breast fillet, cut into 2cm chunks
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1 tbs flour
- 1/3 cup (80ml) white wine or water
- 1 cup (250ml) chicken stock
- 1/2 cup 1 large carrot, peeled, cooked, diced
- 1 large potato, peeled, boiled, diced
- 1 cup frozen peas, cooked
- 1 tbs chopped fresh or 1/2 tsp dried tarragon
- 4 sheets puff pastry, thawed
- 1 egg, lightly beaten
- PLANTAIN
- oil for frying
- 2 plantains
- WHITE RICE
- 1 cup long grain rice
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon butter (optional)
Instructions
- Preheat the oven to 200°C or number 6. PREPARE YOUR INGREDIENTS.
- 1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add water and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
- Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
- Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Make a small pastry rose for the centre of each parcel.
- Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
- PLANTAIN: Preheat oil over medium high. Peel the skin off and cut into small thin pieces. Fry the pieces until browned and tender.
- WHITE RICE: Pour the rice into the pot, pour the salt in and then STIR. (IF THERE IS A LOT OF STEAM... TURN DOWN THE HEAT).
- cook for 10-15mins and DO NOT LIFT THE LID!!
- ONCE ALL OF YOUR INGRDIENTS ARE COOKED, SERVE!! and then clean your station
Yield
Serves 4
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