Recipe: BBQ CHICKEN FLOWER PIE
Please note, this pie will still taste delicious whether or not it's in the shape of a flower, but we needed to get your attention somehow right? :)
- 1 red pepper
- 1 yellow pepper
- 2 brown onions
- 2 tbsp olive oil
- 150 g tinned sweetcorn
- 1 tbsp smoked paprika
- 2 tsp chilli flakes
- 1 tbsp tomato paste
- 100 g BBQ sauce
- 500 ml chicken stock
- 600 g chicken breasts
- 2 sheets shortcrust pastry
- 1 eggs, beaten
- 2 sprigs parsley
FRY THE ONION AND PEPPERS
Deseed and slice the peppers thinly. Peel and slice the onions thinly.
Add the oil to a large saucepan over a medium heat and throw in the peppers and onions.
Fry gently for 30 minutes, until well browned and softened.
Add the sweetcorn, paprika, chilli flakes, tomato puree and BBQ sauce. Stir well to combine and cook out for 5 minutes.
COOK THE CHICKEN
Pour in the stock and bring everything up to a simmer. Add the chicken breasts and poach for 20 minutes. Remove the chicken from the pan and tear it into strips. Meanwhile reduce the sauce until it’s sticky.
PREHEAT THE OVEN
Preheat the oven to 200ºC.
CONSTRUCT THE PIE
Return the strips to the pan and leave to cool in the fridge.
Roll the pastry out into two large circles and place one of them onto a large baking sheet.
Spoon some of the chicken mix into the middle of one circle, then create a ring of chicken mix around the centre, leaving space between the middle and the edges.
CRIMP N TWIST
Brush clear parts of pastry with the beaten egg and lay the other sheet of pastry over the top. Use your hands to press the pastry around the chicken mix.
Crimp the edge of the pastry, then slice all the way around the outer ring to make 12 slices all together.
Now twist each slice so that the filling is face up.
Brush the pastry with the beaten egg and bake in the oven for 30 minutes, until crisp and golden.
Finely chop the parsley and scatter it all over the pie.
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