Chicken and Sweet Potato Pie
Ingredients
Marinade
- 600g chicken breast, cubed
- 1/3 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garlic powder
- 1/4 tsp ground cinnamon
Filling
- 2 tbsp oil
- 2 cloves of garlic
- 1 small onion
- 1 stick celery, finely sliced
- 1 tsp salt (adjust to taste)
- 2 sweet potatoes, cubed
- 1 bell pepper, diced
- 125g button mushrooms, sliced
- 300ml vegetable stock
- 2 tbsp tomato puree
- 2 tsp mixed herbs
- 1 tsp paprika
- 2 tsp instant gravy granules
- ready rolled puff pastry
- 1 egg (for eggwash)
Preparation
Cube the chicken breast and marinate it with the specified spices; this can be done in advance or just before cooking.
In a medium-sized pan, heat the oil, then add garlic, onion, celery, and salt, and cook for 2 to 3 minutes.
Add the marinated chicken and cook until it turns white in places, then add sweet potato, bell pepper, mushrooms, vegetable stock, tomato puree, mixed herbs, paprika, and instant gravy granules, mix well and simmer over low heat until everything is cooked and the sauce thickens slightly, then taste and adjust salt if necessary.
Preheat the oven to 200°C or gas mark 6
Pour the filling into an ovenproof dish, top with puff pastry, trim any excess and use for decoration, brush with eggwash and bake for 25 to 30 minutes or until the pastry is golden and puffy.
Serve immediately with your favourite sides and Naga gravy.
