Chicken Mexican

Colin Fassnidge's chicken chipotle pies

Name: Chicken chipotle pies
Yield: 4
Cuisine: /mexican
Ingredients: 40.00 ml extra virgin olive oil; 500g skinned and boned chicken thighs, trimmed and cut into 5mm-thick strips; 1 small onion, finely chopped; ¼ cup (60ml) chipotle sauce; 2 tsp plain flour; 1 x 400g can tomatoes, crushed; 4 sprigs coriander, leaves and stalks chopped, plus extra to serve; 2 sheets (25cm x 25cm) shortcrust pastry, partially thawed, cut into 4 squares; 2 sheets (25cm x 25cm) puff pastry, partially thawed, cut into 4 squares; 1 egg, lightly beaten; ½ tsp smoked paprika; Mashed avocado, sour cream and chilli flakes, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 07, 2018

“A Mexican-inspired spin on chicken pies, with mashed avocado standing in for mushy peas” – Colin Fassnidge

2 tbs extra virgin olive oil
500g skinned and boned chicken thighs, trimmed and cut into 5mm-thick strips
1 small onion, finely chopped
¼ cup (60ml) chipotle sauce
2 tsp plain flour
1 x 400g can tomatoes, crushed
4 sprigs coriander, leaves and stalks chopped, plus extra to serve
2 sheets (25cm x 25cm) shortcrust pastry, partially thawed, cut into 4 squares
2 sheets (25cm x 25cm) puff pastry, partially thawed, cut into 4 squares
1 egg, lightly beaten
½ tsp smoked paprika
Mashed avocado, sour cream and chilli flakes, to serve

Method

1.

Preheat oven to 200°C. Heat oil in a large, deep frying pan over medium heat, add chicken and cook, stirring occasionally, for 7 minutes or until browned. Add onion and chipotle and cook, stirring occasionally, for a further 3 minutes. Sprinkle in flour and stir to combine. Add tomato, reduce to a simmer, season and cook, stirring regularly, for 8 minutes or until chicken is cooked through and sauce thickened. Cool completely, then stir in coriander.
2.

Grease 4 x 1-cup (250ml) pie tins. Using the shortcrust, line base and sides of each. Spoon in chicken mixture, cover with puff pastry and press edges together with a fork to seal. Trim, then lightly brush lids with eggwash and sprinkle with paprika and ½ tsp salt flakes. Place on a baking tray and bake for 20 minutes or until golden and crisp. Serve topped with mashed avocado, sour cream, chilli flakes and extra coriander.