Roast Chicken Pie with Loquat and Onion Chutney
Recipe by: Meghan Mavrodaris
See more of Meghan’s creations: instagram.com/coconut_lime_catering
Roast Chicken
In a roasting bag roast a full chicken with white wine paprika , garlic, lemon and garlic.
Roast for an hour.
Reserve the sauce and place it in a sauce pan over low heat to reduce.
While the chicken is roasting make the rough puff pastry
Rough Puff Pastry
250 gram strong bread flour
259 grams diced cold butter
150 grams iced water
1 teaspoon of salt
- Sift flour
- Rub in butter until incorporated but you can still see butter pieces
- Make a well in the bowl abs add half the cold water and then mix until you have a rough dough
- Add more water if needed
- Rest for 20 min in cling wrap
- Tun dough out onto a floured surface gently roll into a smooth triangle when length is right fold it 3 times into a envelope. Rest again for 20 min
- Repeat roll, rectangle and fold into 3
- Rest for 20min
- Roll out ready for pie dish
Filling
Make a simple white sauce, shred chicken and add it with the reduced sauce – Cool
Place filling in pie dish and place pastry in top. Bake for 35 minutes @ 200 degrees
Loquat and Onion Chutney
1 TBS oil
1/2 teaspoon mustard seed
10 loquats
2 garlic cloves
1 tsp grated ginger
1 small red chilli
1/2 cup apple cider vinegar
2 TBS sugar
Pinch of salt
- Heat oil in a small pot, add cumin, mustard seeds and cook for 2 min
- Add onions and garlic and sauté until tender add the chopped loquats and add vinegar, sugar, chilly, ginger and salt and simmer for 20 min until ready
The pie recipe is adapted from a family recipe that was given to me by my sister's husband's mom! We love it!! Such a great pie to feed a hungry family! There is nothing more important then being together and enjoying a good meal together! The chutney is something I put together to incorporate the foraged ingredients we had to use for the challenge xx
