Monday, June 9, 2014

Curry Chicken Potato Pie - Bake Along #62

Bake Along #62 is featuring savory pies chosen by Joyce of Kitchen Flavours this time round.  Since I seldom bake savory stuff, I was at a loss as what to bake. I am too lazy to make my own puff pastry needed for pies, so I bought a packet of ready made pastry for this purpose. As for the filling, I cooked a very easy chicken with potatoes curry which the boys love. These pies were gone by the end of the day!

Just simple ingredients for the filling:-

150 g diced up chicken breast
2 potatoes skinned and cut into tiny cubes
3 cloves garlic, finely minced
1 tsp cumin powder
1 tsp masala powder
1 tblsp curry powder for meat
1/2 tsp tumeric powder
1 tsp salt
1 tsp chicken stock granules
water as needed

A packet of store bought puff pastry


Heat about 4 tablespoons of oil in a wok.  Add garlic and spices and stir fry until aromatic before adding chicken and potatoes.  Continue frying another few minutes until chicken and potatoes are nice coated with the spices. Add the chicken stock granules and salt. Add 1/3 cup water and allow to simmer until almost dry. If potatoes are still not soft enough, then add a little more water and continue to simmer. Dish out and let cool.

Thaw the pastry until soft enough to roll. Cut out puff pastry to line as many muffin holes as you can (I used left overs from the cut outs to cover some of the pies top too).  Put in the filling to the brim and cover another pastry. Seal the edges and make a few cuts to allow steam to escape while baking.

Baking for 30 minutes at 170C or until golden brown. Remove from pan, allow to cool slightly before enjoying your pies:D

I am submitting this post to the Bake-Along event hosted by JoyceLena or Zoe

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