Smoked Paprika, Chicken and Bean Pot Pies
How to make Smoked Paprika, Chicken and Bean Pot Pies Recipe - I love these little chicken pot pies. They remind me of the spicy Chicken Hot Pots I ate on freezing nights in Shanghai however, to these I have added a Mexican chilli bean kick plus the spicy, crunchy texture of a polenta pastry top for a little bit of extra bite.
MAKES 4 × 500ML OR 6 × 350ML DISHES
PASTRY
1 quantity of Chilli Polenta Pie Crust
FILLING
2 tbsp sunflower oil
4 large chicken breasts, skin removed, cut into 2cm cubes
1 large brown onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp ground cumin
1 tbsp smoked paprika
200g chorizo sausage, cut into 1.5cm pieces
1 small red chilli, deseeded and finely chopped
1 red capsicum, seeds removed and diced
400g can chopped tomatoes
400g can kidney beans in brine
salt and pepper, to taste
GLAZE
1 egg beaten with 1 tbsp water, for egg wash
Method:
Make Chilli Polenta Pie Crust ahead and rest it as required. Divide the pastry into four or six equal pieces and then, on a lightly floured surface, roll out each piece until slightly larger than the tops of the pie dishes, ensuring the pastry is approximately 4mm thick. Lightly dust each lid with flour, put between plastic wrap, cover and place in the refrigerator until required.
In a large saucepan, heat the oil over a medium heat until very hot. Add the chicken and cook until browned all over. You may need to cook the chicken in two batches. Remove and set aside on a plate.
Add the onion to the saucepan, reducing the heat, and cook for approximately 5 minutes until softened. Stir in the garlic, cumin, paprika and chorizo and cook for a few more minutes, then add the chilli and capsicum. Stir to combine. Add the tomatoes and kidney beans, then the browned chicken. Stir well and cook for a further 2 minutes, taking care not to overcook the chicken as you want it to remain in whole pieces. Season with salt and pepper to taste. Set aside to cool for 10 minutes, then spoon evenly into each dish and allow to cool.
Once the filling has cooled, remove the pastry lids from the refrigerator, wet the edges of the pie dishes with water and place a pastry lid on each dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry. Using the back of a fork dipped in flour, press down on the
edges to create a crimped pattern.
Brush the top of each pie with egg wash and then, using a small knife, cut two slits in the top of each to allow the steam to escape during baking.
Preheat oven to 200°C and put a baking tray in the oven to heat for 10 minutes. Place pies on tray and bake for 20–25 minutes or until the pastry is crisp and golden-brown in colour.
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| Smoked Paprika, Chicken and Bean Pot Pies |
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