Happy Father's Day to all the dads, step dads, pops, grand dads & great grand fathers out there. Today's dish is for all the guys out there who enjoy a good pie, well unless they're vegetarian.
This recipe makes 14 individual pies, but is equally delish made as a big pie. For a bit of fun I've put letters on this batch, but I'm thinking I might be making them again in a couple of weeks for all that late night/early morning viewing of the Rugby World Cup. Being a kiwi girl at heart I'll be supporting the All Blacks, so the next batch may just say "GO ALL BLACKS!"
MOROCCAN CHICKEN PIE
1 kg (approx.) chicken thighs
3 tblspn olive oil
2 garlic cloves, minced
2 tsp ground tumeric
3 tsp ground cumin
3 tsp ground coriander
1 tsp salt
1 large onion, finely diced
2 carrots, diced
½ leek, thinly sliced
1 long green chilli, finely diced
200g medjool dates
1 c chicken stock
1 Tblspn corn flour
1 ½ c flat leaf parsley, roughly chopped
5 - 6 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 220C. Remove stone and roughly chop medjool dates, set aside. Dice chicken thighs into 1cm cubes. Place chicken, 1tblspn oil, garlic, turmeric, cumin, coriander in a bowl, and mix to coat chicken. Set aside.
Heat 2 tblspn of olive oil in a large saucepan over medium heat, cook onion until soft, add chicken and stir for 5 minutes or until chicken is brown.
Heat stock till almost boiling, remove from heat & add corn flour, stir to dissolve. Add stock, carrots, leek, chilli, and dates. Bring mixture to the boil, reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Remove from heat, set aside to cool. Stir through chopped parsley.
To assemble pies, lightly butter 14 X10cm wide pie dishes. Line each dish with pastry and cut a lid for each pie. Spoon the pie filling into each pie dish and level out, then brush the edges of pastry with beaten egg. Place the pastry top on each pie and crimp the edges with your thumbs whilst pressing into the pastry base. Or use a fork to make a decorative edge. Cut out letters or decorations from the left over pastry. Brush each pastry top with egg and add the decoration, brush the decoration with the egg. Bake for 20 minutes or until pastry is golden. Serve with a fruity chutney.
Makes 14 individual pies or can be made as a large free form pie.
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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015