Clover Spicy chicken and veggie pie
Spicy chicken and veggie pie
Recipe by Clem Pedro
For the crust
2 cups cake flour
170g butter, cubed
1/3 cup clover amasi
2t canola oil
1 free range egg mixed with a little water
For the filling
3 large chicken breasts, bone and skin on
1kg roasting vegetable mix
3T olive pride
1 1/2 cups sun-dried tomato pasta sauce
2t smoked chilli flakes
Salt and freshly ground black pepper to taste
Add the flour to a blender along with the salt and butter. Pulse until large crumbs forms before adding the amasi and oil. Pulse again until the dough comes together roughly.
Turn the dough out onto a surface and gently knead to form a ball. Only knead until the dough forms a ball, do not over knead the dough. Place the dough in the fridge to chill.
Prepare the filling by adding the veggies to a mixing bowl, season with olive pride and seasoning before adding to a roasting tray. Add the chicken and season again.
Place in an oven preheated to 180C and roast until the veggies are cooked and the chicken is golden and cooked through.
Shred the chicken of the bone and add to to the veggies before tossing with the pasta sauce and chilli. Pour into a pie dish.
Remove the dough from the fridge and rollout into a large enough round to cover the dish that you’ll be cooking the pie in. Carefully place the pastry over the dish, tucking in the sides before brushing with the egg wash. Prick a hole in the centre allowing the steam to escape.
Place in an oven preheated to 180C to bake for about 25-30 minutes or until the pastry is golden brown and cooked through. Serve piping hot