Cottage Chicken Pie with Sweet Potato Recipe
I have always enjoyed cooking and of course eating it once they are done and ready. I love all sorts of food from all sorts of cultures and countries.
I am grateful that I have been blessed with the love of cooking and food. Food brings us together, brings us fond memories and shapes a lot of our lives and relationships.
Here's my own homemade recipe for Cottage Herb Chicken Pies with Sweet Potato. Hope you will enjoy making it and sharing it with your loved ones!
Buen provecho!!!
Cook Time
Prep time: 1 hour
Cook time: 15 min
Ready in: 1 hour 15 min
Yields: 24 Pies (using Muffin trays)
Ingredients for the Pie Dough
- 500g Plain Flour
- 250g Unsalted Butter
- 1-2 Teaspoons Salt
- 1-2 Teaspoons Raw sugar
- 2-8 Tablespoons Iced Water, Add enough until dough consistency is right
Making the Dough
- Put Flour, Salt and Sugar into Dough Mixer
- Add butter (finely chopped)
- Add water a little at a time until the dough consistency reaches a soft elastic texture
- Knead dough and roll with a rolling pin into approximately 0.5 cm in thickness
- Cut Dough into rounds and place into previously greased muffin trays
- Add Chicken Filling into each muffin tray until at least 3/4 full
- Top off with either remaining dough or sweet potato
Ingredients for Chicken Filling
- 5-6 Pieces of Chicken Breast (cubed)
- Chicken Stock Powder (for Marinade)
- Black Pepper
- Sugar and Salt (sufficient quantity)
- 2 Carrots (finely cubed)
- Chives (finely sliced)
- Rosemary leaves (3 sprigs)
- 3 Bay leaves
- 1 Bunch Coriander leaves
- A Pinch of Nutmeg
- 1-2 teaspoons Sweet Paprika Powder
- 1 Tablespoon Sweet Sherry
- 1 Brown Onion (finely cubed)
- Minced garlic 1 tablespoon
- Milk 1/2 cup
- Semolina Powder 3-4 tablespoons (to thicken mixture)
- Add Garlic, Rosemary, Bay leaves and Onions into pot and saute till fragrant
- Add Chicken pieces and Sherry and cook until sealed
- Add Carrots and Herbs
- Cook until carrots soften
- Add other ingredients and Cook until thickened and tasty
Sweet Potato/Kumara Topping
Ingredients
- 3 Sweet Potatoes/Kumara (peeled and cut into smaller pieces)
- Nuttelex Margarine Spread 1-3 tablespoons
- Semolina Powder 3-4 tablespoons
- A Pinch of Nutmeg
- Black Pepper
Method
- Boil the sweet potatoes until soften
- Drain the water from the pot
- Put the sweet potato into a blender with the Nuttelex Margarine
- Cook over low heat on stove and add semolina until thickened, Add Black pepper and Nutmeg
- Fill piping bags with sweet potato mixture and Pipe over the filled pie cases
- Alternatively, you can using remaining dough and cut into strips or use whole rounds on top of pie cases (stick them together with egg white); Polish covered pies with 1 beaten egg
- Bake the pies at 180 Degrees Celsius in a preheated oven for 15 to 18 minutes
