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Ingredients
- Serves 4 people
4 cloves garlic (peeled and chopped)
500 ml chicken stock
150 ml cream + 1 tbsp
2-5 tsp dried chilli flakes
1-2 tsp ground szechuan pepper
1 tsp ground coriander
¼ tsp ground cumin
½ tsp chinese five spice powder
3 tbsp vegetable oil
3 tbsp plain flour
1 sheet puff pastry
salt (to taste)
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Instructions
-
Make chicken stew
- Preheat the oven to 180C.
- In a 12” cast iron or ovenproof pan, heat up the oil on a medium heat.
- Saute the onion until translucent, then add the garlic and saute until fragrant.
- Saute the potato and carrot for 30 seconds, then add the flour and toss everything together.
- Add the ground coriander, ground cumin, Chinese five spice powder, dried chilli and Szechuan pepper, adding more or less of the last two depending on how spicy you would like the dish to be.
- Add the chicken stock, stirring to combine. Let it simmer until thick. Season with salt.
- Add the 150ml cream, the chicken and the peas, and stir until the chicken starts to cook on the outside. Take the pan off the heat.
-
Bake the pie
- Lay the puff pastry on top of the stew, crimping it slightly around the edges.
- Brush with 1 tbsp cream and bake for 35-40 minutes until golden brown and bubbling.
Garnish and Serve!
Serve immediately.
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Ingredients
- Serves 4 people
-
4 cloves garlic (peeled and chopped)
-
500 ml chicken stock
-
150 ml cream + 1 tbsp
-
2-5 tsp dried chilli flakes
-
1-2 tsp ground szechuan pepper
-
1 tsp ground coriander
-
¼ tsp ground cumin
-
½ tsp chinese five spice powder
-
3 tbsp vegetable oil
-
3 tbsp plain flour
-
1 sheet puff pastry
-
salt (to taste)
Nutrition
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