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 chicken breast and marinate using the spices listed above; this can be marinated in advance or just before cooking.
To a medium sized pan add oil; once heated, add garlic, onion, celery and salt; allow to cook for 2-3 minutes.
Add the marinated chicken to the pan; allow the chicken to cook and turn white in places. Next, add the sweet potato, bell pepper, mushrooms and 300ml vegetable stock. Finally, add the tomato puree, mixed herbs, paprika and instant gravy granules. Mix well and allow everything to simmer over a low heat until the chicken and vegetables are fully cooked and the sauce has thickened slightly. Taste the filling and adjust salt if necessary.
Pour the filling into an ovenproof dish and top with the puff pastry; trim off any excess and use for decoration. Brush with eggwash and bake in a hot oven at 200°C or gas mark 6 for 25-30 minutes or until pastry is golden and puffy on top. Serve immediately with your favourite sides and Naga gravy (recipe available on the website).
