25 July, 2021
Chicken and Kumara Pie
Ingredients
Pastry
175g plain flour
pinch of salt
75g butter
cold water
1 sheet frozen puff pastry for the top of the pie
beaten egg
sesame seeds
Filling
250g chicken or pork cooked, cut into bite sized pieces.
2 small kumara
2 cups mixed frozen vegetables
1 clove of garlic minced or 1 teaspoon pre-bought minced garlic
100g mushrooms
400 ml milk
40g butter
40g flour
salt
pepper
mixed herbs
Method
First, cook the kumara. Cut them into small pieces and boil for about 15 minutes until soft.
While you’re doing that, make the pastry base. Put butter, salt and flour into the thermomix/food processor and whizz until it looks like breadcrumbs. Slowly add cold water through the top of thermal until the pastry clumps together and rolls around the centre post. Take the pastry out, roll it into a bowl, wrap it in cling film and put it in the fridge.
While the pastry is chilling, make the sauce. Put the milk, flour, butter and minced garlic into the thermomix, and whizz at speed four, 95°C for 8 minutes.
Turn the oven on and pre-heat to 200°C (or 180°C fan-forced).
In a bowl mix the chicken/pork, kumara, mushrooms and frozen vegetables. When the sauce has thickened, add it to the meat and vegetables, mix it up, and allow to cool a bit.
Grease a pie dish.
Roll out the pastry base to line the bottom of the pie dish.
Fill the lined pie dish with the filling. Put the defrosted puff pastry top on to the pie, trim and crimp the edges. Use left over puff pastry to make some nice shapes. Cut some holes in the pastry top to let steam out.
Brush with beaten egg and sprinkle with sesame seeds.
Cook for 25-30 mins until top is nicely browned.