Spicy Chicken and Veg Pies
I had a little taste because the cook has to test taste her recipes. It was divine, if I have to say so myself. These pies were so full of flavor with tender pieces of chicken and all that flaky deliciousness around it. I really did wish I could have had more but I had to resist. As you would know, if you’ve been here long enough, I also hate making finicky little stuff. It’s why you hardly see much of those on my blog. If I want petite, dainty little snacks I would rather buy them. But there are times when I’m in the mood so I make them. Yes, I have to be in the right frame of mind to make them. Or I will make a disaster of them, trust me on this. Luckily these weren’t so petite, no dainty…Lol! I actually thought it was quite fun making these Spicy Chicken and Veg Pies.
How to make the Pies?
The one thing I hate about pies, is a soggy bottom. I found that blind baking the pastry for just a few minutes before filling them makes perfect pies. We also don’t want dry filling so I think it does need a fair amount of sauce. I find store bought pies just aren’t as good anymore so making your own is best. Although these pies take a little more effort than I would like to admit, it is worth the trouble. You can thank me once you taste them. I made these pies in a large muffin pan, it was 6. If you have two pans you could get 8 pies. However, I only had one large muffin pan. With the leftover curry I made a few mini ones. You can however, use your discretion here. Sometimes I do roll out my pastry a little thinner but this time round I didn’t roll it much. I rolled one sheet just a little and cut them into 6 squares. Each square was placed into a muffin holder. I then filled the pies and placed another round piece of pastry on top. You can brush the edges with some egg wash. My pies look a little rustic but I am that kind of cook anyway. If you want to really pay attention to detail you can cut the pastry into rounds. I find cutting them into rounds does create a lot of wastage though. You can also just make these into whatever shapes you prefer. You don’t have to use the muffin pan. To be honest I don’t have the patience to make pastry so I used store bought. If you wish, by all means make your own pastry.
Freezing the pies
If you are freezing them the muffin pan won’t work unless you bake them first. If you don’t want to bake the pies I suggest making them in squares or rounds before freezing them. Ensure you place them between some wax paper to prevent them from sticking to each other.
The Chicken Filling
For the filling I used chicken breasts. It’s why I cooked my chicken separately and added it to the sauce. The chicken was absolutely soft and tender, with loads of flavor. If you wish you can also use a rotisserie chicken instead.
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