You won’t find many pie recipes here. I don’t make them often because I don’t eat much pastry these days. However, this weekend I made some of these Spicy Chicken and Veg Pies for my boys.
Spicy Chicken and Veg Pies
I had a little taste because the cook has to test taste her recipes. It was divine, if I have to say so myself.
These pies were so full of flavor with tender pieces of chicken and all that flaky deliciousness around it. I really did wish I could have had more but I had to resist.
As you would know, if you’ve been here long enough, I also hate making finicky little stuff. It’s why you hardly see much of those on my blog.
If I want petite, dainty little snacks I would rather buy them. But there are times when I’m in the mood so I make them.
Yes, I have to be in the right frame of mind to make them. Or I will make a disaster of them, trust me on this.
Luckily these weren’t so petite, no dainty…Lol! I actually thought it was quite fun making these Spicy Chicken and Veg Pies.
How to make the Pies?
The one thing I hate about pies, is a soggy bottom. I found that blind baking the pastry for just a few minutes before filling them makes perfect pies.
We also don’t want dry filling so I think it does need a fair amount of sauce. I find store bought pies just aren’t as good anymore so making your own is best.
Although these pies take a little more effort than I would like to admit, it is worth the trouble. You can thank me once you taste them.
I made these pies in a large muffin pan, it was 6. If you have two pans you could get 8 pies. However, I only had one large muffin pan.
With the leftover curry I made a few mini ones. You can however, use your discretion here.
Sometimes I do roll out my pastry a little thinner but this time round I didn’t roll it much. I rolled one sheet just a little and cut them into 6 squares.
Each square was placed into a muffin holder. I then filled the pies and placed another round piece of pastry on top.
You can brush the edges with some egg wash. My pies look a little rustic but I am that kind of cook anyway.
If you want to really pay attention to detail you can cut the pastry into rounds. I find cutting them into rounds does create a lot of wastage though.
You can also just make these into whatever shapes you prefer. You don’t have to use the muffin pan.
To be honest I don’t have the patience to make pastry so I used store bought. If you wish, by all means make your own pastry.
Freezing the pies
If you are freezing them the muffin pan won’t work unless you bake them first. If you don’t want to bake the pies I suggest making them in squares or rounds before freezing them.
Ensure you place them between some wax paper to prevent them from sticking to each other.
The Chicken Filling
For the filling I used chicken breasts. It’s why I cooked my chicken separately and added it to the sauce.
The chicken was absolutely soft and tender, with loads of flavor. If you wish you can also use a rotisserie chicken instead.
Spicy Chicken and Veg Pies
- 2 x 400gram puff pastry
- 1 large egg
- sesame seeds (optional)
- 500 gram chicken breasts cut in half
- 1/2 cup vegetable peas,carrots, green beans
- 1 potato cut into little cubes
- 4 sprigs fresh thyme
- 2 cups chicken stock
- 2 tbsp olive oil or vegetable oil
- 1 onion finely chopped
- 2 large garlic cloves minced
- 1 tbsp kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp butter
- 2 tbsp cake wheat or all purpose flour
- Ensure the pastry is thawed if frozen
- Preheat oven to 180 degrees Celsius. Roll out the pastry just a little
- Cut one piece of pastry into 6 squares (or rounds if you prefer). Cut the other 2 squares from the second sheet of pastry and set aside the remaining pastry
- Using two large muffin pans place each square/round into the muffin holes, prick some holes into the pastry with a fork. Place a piece of parchment paper into each pastry. Pop some baking beans or any beans on top of the paper. Bake for 10 minutes at 180 degrees Celsius.
- Remove the baking paper and beans and set aside
- Cut each breast into half, to turn them into thinner pieces. Place the chicken, chicken stock/broth, thyme and vegetable into a large pan. Bring to a boil on high heat. As soon as the liquid bubbles, turn the heat to the lowest setting. Cover and simmer for 15 minutes
- Remove the chicken and vegetable from the stock. Reserve the stock. Shred the chicken with two forks and set aside
- Heat 2 tablespoons oil in a large pan. Add the onion and fry until translucent
- Add the garlic and fry for a minute. Add the chilli powder, turmeric, cumin, coriander and garam masala. Fry for a minute. Add a few drops of water if required
- Add the butter and the flour and whisk until the butter is melted. Add the stock, little bits at a time and mix well
- Simmer until it starts to thicken, about 3-4 minutes. Doesn't have to be too thick as it will thicken more once cool
- Add the chicken and vegetable to the sauce. Season with more salt and some pepper
- Fill the pastry cases with the chicken filling. Roll out the remaining pastry and cut into 8 rounds. Beat the egg and brush the edges of the pastry with it. Place one on top of each pie
- Brush the tops of the pies with the egg wash and sprinkle some sesame seeds on top
- Bake at 180 degrees Celsius for 35 minutes or until pies are crisp and slightly brown
- You don't have to use the muffin pan for these pies. You can make them into squares or rounds or mini pies if you wish
- Any good quality store bought pastry will work
- You can freeze the pies up to a month, ensure you separate them with wax paper before freezing
- You can also turn these into pot pies, for that you will only need one sheet of puff pastry