Chicken, lemon and sweet potato pie

Chicken, lemon and sweet potato pie

By
From
The Tivoli Road Baker
Makes
8 individual pies or 1 family pie
Photographer
Bonnie Savage and Alan Benson

We always have an abundance of lemons at the bakery, so we preserve boxes of them when they’re in season and use them throughout the year in salads, sandwiches and pies. The salty piquancy brings out wonderful flavours in a variety of savoury dishes.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
1 quantity see method for ingredients
1/2 quantity see method for ingredients

Filling

Quantity Ingredient
1 small sweet potato (roughly 200 g), peeled
30 ml + 20 ml vegetable oil
2 medium brown onions, peeled and roughly diced
2 cloves garlic, peeled and finely chopped
1kg chicken thighs, skin off, diced
100ml white wine
400g tinned whole tomatoes
3 teaspoons cornflour (cornstarch)
20g preserved lemon, rind only, finely chopped
100g peas (frozen are fine)
1/4 bunch coriander (cilantro), washed, leaves picked
1/4 bunch parsley, washed, leaves picked
salt and freshly ground black pepper, to taste

Assembly

Quantity Ingredient
1 egg, lightly beaten
1 tablespoon sesame seeds

Method

  1. Roll out the savoury shortcrust pastry into a sheet roughly 4 mm (1/8 in) thick. Wrap the sheet in plastic wrap and place it in the fridge. Roll the puff pastry into a sheet roughly 3 mm (1/8 in) thick, wrap it in plastic wrap and place it in the fridge. Let the pastry rest after rolling it out – this will stop it shrinking once cut.
  2. To make the filling, preheat the oven to 180°C (360°F). Chop the sweet potato into 2 cm (¾ in) dice, and toss it in a roasting tray with 30 ml (1 floz) of the oil. Roast for 20 minutes, until softened and just starting to brown.
  3. Sweat off the onions and garlic with the remaining oil in a medium sized pan over a low heat for 10 minutes, stirring occasionally, until soft and translucent. Add the chicken and turn up the heat to brown lightly.
  4. Add the wine and tomatoes and bring to the boil, then reduce to a low heat and simmer for around 30–40 minutes, until the chicken is tender and the sauce is slightly reduced.
  5. Mix the cornflour with a little water and stir until you have a loose paste or slurry, adding more water if needed. Add the cornflour slurry to the chicken and stir until the sauce thickens a little more. Add the sweet potato, preserved lemon and peas, and mix thoroughly. Leave to cool before mixing through the herbs, then season to taste with salt and pepper.
  6. Before you assemble the pies, preheat the oven to 180°C (360°F) and lightly grease your pie dishes. Lay the savoury shortcrust pastry on a lightly floured bench, and cut out 8 discs of pastry for the bases, 2 cm (¾ in) wider in diameter than the base of your pie dishes.
  7. Line each pie dish with a round of shortcrust pastry and press it well into the corners of the base with your thumb. Trim off any excess and lightly brush the edges with the beaten egg. Lay out your sheet of puff pastry and cut 8 discs slightly larger than the diameter of the top of your pie dishes. Fill each pie generously with the filling and top each pie with a puff pastry lid. Press the edges of the pastry base and lid together to seal.
  8. Brush the top of each pie with egg wash, pierce it a couple of times with a sharp knife or a fork, and sprinkle with the sesame seeds. Bake at 180°C (360°F) for 10 minutes and then reduce the heat to 160°C (320°F) before baking for a further 30–40 minutes, until the pies are nice and golden. Allow them to rest for 10 minutes before eating.
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