CHICKEN AND BUT­TER­NUT PIE

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SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 50- 60 min

Pre­heat the oven to 200 ° C Grease a bak­ing sheet with non­stick spray 1 Spread the but­ter­nut on a bak­ing sheet Sea­son with salt and pep­per Driz­zle 30 ml ( 2 T)

1 but­ter­nut, peeled and diced salt and freshly ground pep­per 45 ml ( 3 T) olive oil 1 onion, chopped 1 clove gar­lic, crushed 4 thyme sprigs 4 chicken breast fil­lets, cut into chunks 10 ml ( 2 t) corn­flour, mixed to a paste with 15 ml ( 1 T) wa­ter 250 g phyllo pas­try 60 ml ( ¼ c) melted but­ter 60 ml ( ¼ c) pump­kin seeds, toasted of the oil over and mix well Bake for 25- 30 min­utes or un­til done 2 Heat the re­main­ing oil in a saucepan Add the onion, gar­lic and thyme and fry un­til fra­grant Add the chicken Stir- fry un­til browned Add 250 ml ( 1 c) wa­ter and sim­mer un­til the chicken is done Add a lit­tle more wa­ter if nec­es­sary 3 Add the corn­flour paste and stir- fry 4 Add the cooked but­ter­nut, mix and set aside 5 Sand­wich three sheets of pas­try to­gether with melted but­ter and put on the pre­pared bak­ing sheet Spoon the fill­ing in the mid­dle and fold the sides over the fill­ing 6 Brush with melted but­ter and bake for 15- 20 min­utes or un­til golden brown Sprin­kle the toasted seeds over and serve

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