Ingredients :
- 1 Bone-in chicken breast (~ 350g)
- 1 Carrot
- 1 Stalk of Leek
- 2 Stalks of Celery
- 1 Bulb of Garlic
- 2 Sprigs of Curry leaves
- 1 Small Onion
- ¼ tsp The Urban Spice Shop Turmeric powder.
- ½ stick The Urban Spice Shop Cinnamon
- 1 tsp The Urban Spice Shop Black Peppercorns
- ¼ tsp The Urban Spice Shop Clove powder
- ½ The Urban Spice Shop Garlic powder
- 1 tsp Chili flakes
- ½ tsp Worcestershire sauce
- 5g Vinegar
- Salt to taste
Method :
1. Add the chicken, ¼ of the carrot, 1 stalk of celery, 3 cloves of crushed garlic, half the butter, 1 sprig of curry leaves, turmeric, cinnamon stick, black peppercorns, clove powder, garlic powder, salt, vinegar and water into a pot. Cover and poach in low heat for about 15 minutes.
2. Once cooked, let it cool down for at least 15 minutes. Once cooled, strain the liquid the chicken was cooking in and reserve 1 cup of that stock for later use.
3. Remove the chicken from the bone and shred into fine pieces and set aside.
4. Dice the onion, rest of the carrot and celery into cubes, slice the leek and finely chop the garlic and the sprig of curry leaf and set aside.
5. Heat a pan to medium heat, add in the remaining butter and oil and sauté the garlic, onions and curry leaves till the onions are translucent.
6. Mix in the diced celery, carrots and the leek and mix well.
7. Mix in the flour to the vegetables and let it cook for about 2 mins.
8. Add in the reserved chicken stock, and stir well to ensure everything forms into a thick sauce-y consistency.
9. Mix in the shredded chicken and season with salt, freshly ground black peppercorns and chili flakes.
10. Switch off the stove and let the mixture come to room temperature.
11. Set the oven to preheat at 2400C for 10 minutes and butter the muffin tray.
12. Cut twelve 4-inch diameter circles and twelve 3-inch diameter circles from store-bought puff pastry sheets (or whichever size that fits your pie tray). Place one of the larger pastry circles on the base of the pie tray, spoon in 1/12th of the chicken mixture in and cover with one of the smaller pastry circles and pinch the edges to seal the pie. Repeat this for the next eleven pies. Feel free to cut out desired shapes from the leftover pastry sheets and place on top of the pies.
13. Mix the egg yolk with a bit of water and brush the top of the pies.
14. Bake the pies at 2400C for ~20-25 mins or until the pies are golden and glossy on top.
Visit Surani’s website to learn more about her favourite recipes.
https://whimsicalchef.com/
