“One for the Kids” Spanish Pie by Shankar From QA

A tasty, wholesome and nutritional dish, I hope a schools menu designer views this; I would love to have been served this at school!!!

Ingredients

For the Filling:

1 Fennel Bulb thinly sliced

8 Chicken Thighs (CHI189 – Charnwood Fayre IQF Chicken Thighs Oystercut-3x2kg)

Knob of butter

2 small red onions, chopped

2 red peppers, sliced (deseeded & cored)

4 garlic cloves sliced

1/2 teaspoon of saffron

2 sticks of celery, chopped

Handful black pitted olives, halved (VEG073-Ladin Black Olives (300/330)-1x1kg)

Olive oil (for frying)

2 teaspoons paprika (SPI282-Rajah Paprika-1x1kg)

400g tin plum tomatoes

For the Pastry:

225g plain flour

112g butter

Pinch of salt

Water to bind

The Filling

Step 1:

Prepare vegetables as stated in ingredients list.

Step 2:

Clean and season chicken thighs.

Step 3:

Brown in olive oil, once brown remove from pan and set aside.

Step 4:

Place garlic and vegetables in pan and stew gently until soft for approximately 15 minutes, stirring occasionally then add saffron strands and paprika.

Step 5:

Once softened add tomatoes and olives.

Step 6:

Return chicken thighs to pan, cover and simmer for 30 minutes, stirring occasionally.

Step 7:

Remove chicken from pan and allow both to cool, once chicken is cool remove the skin and bones and shred the meat.

Step 8:

Stir the meat back into the sauce and spoon into your pie dish.

The Pastry (shortcrust)

Step 1:

Place flour, salt and butter in food processor and blend into breadcrumbs. Slowly add water until mixture begins to form ball.

Remove from food processor, wrap in cling film and chill for 30 minutes.

Step 2:

Once chilled, dust a surface and rolling pin with flour, roll out pastry approximately ½ cm thick (enough to cover your pie dish).

Step 3:

Place strips of excess pastry onto lid of pie dish to create a seal for the “lid”.

Step 4:

With your rolling pin, lay the “lid” onto the dish.

Step 5:

Cut off any excess and crimp the edges to seal it, finally, brush with eggwash.

Step 6:

Decorate as preferred, roll the excess pastry out.

Step 7:

Using the pastry cut out, cut shape out. As you can see I have used a chicken.

Step 8:

Place on pie.

Step 9:

Bake for 30 minutes, check after 15 minutes and cover with foil if pastry is turning too brown.

Serve with steamed green vegetables.

Comments
4 Responses to ““One for the Kids” Spanish Pie by Shankar From QA”
  1. Cihan says:

    It looks amazing,you are the proper chef Shankar!!well done and good luck to you:))

  2. Ozgul Tigu says:

    Shankar is in the kitchen again! wow! 🙂 good luck mate

  3. Gulbeyaz says:

    can not judge without trying you know

  4. Shankar says:

    Thanks for the positive comments! This comp is good fun 🙂

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