Chicken Fajita Pie
A comforting golden pastry-topped pie filled with creamy spiced chicken and peppers, perfect for cold weather.
Equipment
Ingredients
Filling
chicken breast (raw)
600 g
oil
2 tbsp
garlic (minced)
4 cloves
oregano
1 tsp
dried parsley
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
paprika
2 tsp
red chilli flakes
1 tsp
black pepper
0.5 tsp
ground cumin
0.5 tsp
salt
1 tsp
tomato purée
1 tbsp
red pepper (sliced)
1 piece
green pepper (sliced)
1 piece
red onion (sliced)
1 piece
plain flour
35 g
chicken stock
400 ml
double cream
150 ml
fresh coriander (chopped)
1 tbsp
shredded mozzarella
50 g
Topping
puff pastry
1 sheet
egg wash (beaten)
1 piece
Instructions
Cook spiced chicken
Heat oil in a pan over medium heat. Add chicken, garlic and all spices. Cook until chicken changes colour.
Add vegetables and tomato paste
Stir in tomato purée, peppers and onion. Cook until slightly softened.
Thicken with flour and stock
Sprinkle over flour, stir well and cook to remove raw taste. Gradually add stock, stirring until thickened.
Add cream and coriander
Mix in cream and coriander, then remove from heat. Taste for salt and adjust. Cool completely.
Assemble pie
Transfer to ovenproof dish. Scatter mozzarella if using, then cover with puff pastry.
Bake pie
Brush with egg wash and bake at 180°C for 20-25 minutes until golden. Rest for 10 minutes.
Serve
Serve with mash, vegetables, chips or salad.
Original recipe
Storage
Reheat pastry separately to keep it crisp. Best enjoyed fresh but can be frozen before baking.
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