Goan Chicken Pie

Ingredients

The Goan Chicken Pie differs from the original South African Hoenderpastei in terms of flavor profile and spices used. While the Hoenderpastei typically features milder spices and a creamy white sauce, the Goan Chicken Pie incorporates the bold and spicy flavors of Goan cuisine, including red chili, turmeric, and cumin. Additionally, the creamy sauce in the Goan version is made with coconut milk, adding a unique tropical twist to the dish. We alse have the original recipe for Hoenderpastei, so you can check it out.

• 500g (1.1 lb) boneless chicken, diced 500g (1.1 lb) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• 2 sheets of puff pastry 2 sheets of puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, ginger paste, and green chilies. Sauté until the onions are translucent.
4. 4.
   Add the diced chicken to the pan and cook until it is browned on all sides.
5. 5.
   Stir in the red chili powder, turmeric powder, and cumin powder. Cook for another minute to toast the spices.
6. 6.
   Pour in the coconut milk and season with salt. Simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
7. 7.
   Remove the pan from heat and let the chicken mixture cool slightly.
8. 8.
   Line a pie dish with one sheet of puff pastry, trimming any excess.
9. 9.
   Pour the chicken mixture into the pie dish, spreading it evenly.
10. 10.
    Cover the pie dish with the second sheet of puff pastry, sealing the edges.
11. 11.
    Brush the top of the pastry with beaten egg for a golden finish.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is diced into small, bite-sized pieces for even cooking and easy filling of the pie.

Tips & Tricks

• For an extra kick of heat, add a few drops of Goan vinegar or lime juice to the chicken mixture before baking.
• If you prefer a spicier pie, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve the Goan Chicken Pie with a side of tangy tamarind chutney for a burst of flavor.
• If you're short on time, you can use store-bought puff pastry instead of making it from scratch.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Goan Chicken Pie hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of freshly chopped cilantro or parsley before serving. This adds a pop of color and freshness to the dish.