Jerk Chicken & Mushroom Patty Pie
The third Pie instalment of national Pie Week (2nd-7th march 2020) is a flavoursome combination of a British pie and Caribbean flavours and textures.
- For pie filling
- For pie pastry
Clean and cut chicken to dices and season with chicken seasoning, jerk seasoning and jerk marinade and leave over night.
Dough for Pastry
In a bowl mix 600g flour, Curry, Turmeric, black pepper and aromat and combine together once done add water and knead until dough is formed.
Flatter dough and grate some butter onto it fold and add grate some more butter, fold and knead lightly.
Transfer dough into a bowl and secure with clingfilm, alternatively use a food bad to ensure it is air tight.
Put in fridge and leave until ready for use.
- I suggest making the dough the night before and remove 30 mins before use to bring it to room temperature.
Filling and Pie
In a warm pan add oil, sprigs of thyme and chilli flakes and allow to infuse.
Chop onions and scotch bonnet and add to pan.
Add marinated chicken and leave to cook on medium. to low heat for 6-7 mins.
Season mushrooms with jerk seasoning and a little oil and add to chicken in the pan allow to cook for another 3-4 mins.
Mix 2 teaspoons of cornflour with water and add to pan to thicken the stock in the pan, simmer for 2 mins.
Set the filling aside.
Get your dough and roll until flat, once done line the pie dish and fill with jerk chicken and mushroom filling.
Roll some more dough and cover the pie dish and roll the crust as desired.
Put into a pre heated oven at 180 degrees celsius and bake for 20 mins.
Allow to cool and serve.
& there you have it, the heat and flavour of a Caribbean Pattie in a pie dish.
If you try out the recipe, don't forget to hashtag #ABKRecipes and share with me on Instagram @AngryBlackKitchen.
Catch you on the next recipe!