Back
Coconut and Chicken Pie with Pickled Chilli Sauce
- Steps
- Ingredients
Ingredients
Rough Puff Pastry
Shortcrust Pastry
Chicken Curry Filling
Chilli Relish
Pomelo Salad
Select All
Steps
- Preheat oven to 210C.
- For the Rough Puff Pastry, place butter into the freezer until very cold and firm.
- Sift flour and salt into a chilled metal bowl. Grate the frozen butter into the flour, gently lifting flour and tossing to coat butter.
- Drizzle 2-4 tablespoons iced water over flour mixture and stir with a folk until it just holds together without crumbling when squeezed.
- Gather dough together into a square and wrap in cling film. Place into the freezer for 15 minutes.
- Remove from the freezer and unwrap. Roll out into a 30cm x 15cm rectangle, with the short side closest to you. Fold the short side away from you by 1/3 then fold the short side furtherest from you, towards you, over the first fold to create 3 layers. Turn the dough 90 degrees and repeat the rolling and folding process. Wrap in cling film and place into the freezer for 10 minutes. Unwrap, and repeat roll and fold process a further 2 times.
- Roll dough out to a thickness of 3mm and cut out 4 x 14cm rounds. Set aside on a lined tray, in a single layer, in the fridge until ready to assemble.
- For the Shortcrust Pastry, place flour, butter and a large pinch of salt into a food processor and pulse until mixture is a coarse crumb. Add egg yolk and 4-6 teaspoons of iced water and process until a dough forms, about 5 seconds.
- Turn dough out onto a floured surface, sprinkle with cumin seeds and bring together to form a rough disk. Wrap in cling film and set aside rest in the fridge for 40 minutes.
- Unwrap and roll out pastry on a floured surface to 3-5mm thickness. Cut four x 14cm rounds. Place into four 13cm wide indidivual pie tins and prick all over with a fork. Cover with baking paper and another pie dish or baking beads and bake for 10 minutes. Remove top pie dish or beads and baking paper and return to the oven and bake for a further 5 minutes. Remove from the oven and set aside to cool.
- For the Chicken Curry Filling, remove skins from the Marylands and set aside in the fridge.
- Remove the Maryland meat and chop into cubes and set aside in the fridge. Chop 2 Maryland bones and the wings and set aside.
- Heat 1 tablespoon coconut oil in a large frypan over medium high heat. Add the chopped bones and wings and cook until well browned, turning frequently, for 5 minutes. Deglaze the bones with chicken stock, scraping the base of the pan. Remove from the heat and set aside.
- Meanwhile, place lemongrass, red onion, galangal, ginger, chilli, coriander seed, cumin seed, pepper and 1 tablespoon fish sauce into a food processor and process until a paste forms.
- Place remaining tablespoon coconut oil into a large pan over medium heat. Add the paste and cook, stirring without browning, until the oil splits from the paste, about 6-8 minutes.
- Add the saucepan of chicken stock and simmer until reduced by half, about 10 minutes. Strain liquid into a frypan and place over medium high heat. Add chicken, coconut cream, remaining fish sauce and sugar and simmer until chicken is cooked through and the sauce is thick, about 12 minutes. Season with salt, to taste.
- Remove from the heat and transfer filling to large flat dish. Allow to cool on the bench slightly then place into the fridge to chill completely.
- To assemble, divide filling into pastry cases and cover with the rounds of rough puff pastry. Crimp to seal edges and trim with a small sharp knife. Brush with egg wash.
- Place onto a tray and bake for 25 minutes until golden and filling is hot. Remove from the oven and allow to cool slightly before removing from tins and placing onto serving plates.
- For the Pomelo Salad, place 3 of the chicken skins onto a lined baking tray. Sprinkle with salt. Cover with baking paper and a second baking tray. Bake for 20-25 minutes until crisp. Remove from oven and set aside to cool.
- Place pomelo, carrot, cucumber and mint leaves into a bowl and set aside in the fridge until ready to serve. Mix remaining ingredients for the dressing in a small bowl and set aside.
- For the Chilli Relish, chop or process chilli and garlic into a rough paste. Transfer to a small saucepan with vinegar and sugar and cook over medium heat until jammy, about 8-10 minutes. Remove from heat aside and place into a ramekin to serve.
- Serve pies hot with the Chilli Relish. Toss the salad with the dressing and garnish with crispy chicken skin.