Sweet Potato, Chicken and Chickpea Pie

Name: Sweet Potato, Chicken and Chickpea Pie
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 packs Ready-rolled puff pastry; 2 large (peeled, cut into 2 cm cubes) Sweet potatoes; 500 g (shredded or diced) Cooked chicken; 1 can (400 g, drained and rinsed) Chickpeas; 1 (diced) Onion; 5 cloves (minced) Garlic; 2 tbsp Olive oil or butter; 3 tbsp All-purpose flour; 400 ml Chicken stock; 100 ml Double cream (optional); 1 tsp Dried thyme or rosemary; 1 (lightly beaten, for egg wash) Egg; to taste Salt and black pepper; 2 tbsp hot curry powder

Edey Rosina @edeyrosina

Perfect with seasonal greens and creamy mash

Edey Rosina @edeyrosina

Perfect with seasonal greens and creamy mash

Saved

Ingredients

2 hours

6 servings

2 packsReady-rolled puff pastry
2large (peeled, cut into 2 cm cubes) Sweet potatoes
500 g(shredded or diced) Cooked chicken
1 can(400 g, drained and rinsed) Chickpeas
1(diced) Onion
5 cloves(minced) Garlic
2 tbspOlive oil or butter
3 tbspAll-purpose flour
400 mlChicken stock
100 mlDouble cream (optional)
1 tspDried thyme or rosemary
1(lightly beaten, for egg wash) Egg
to taste Salt and black pepper
2 tbsphot curry powder

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Steps

2 hours

1

Heat oil or butter in a pan, sauté onion and garlic until soft.
2

Add sweet potato cubes, cook for 5 minutes.
3

Stir in flour, cook for 1 minute.
4

Gradually add chicken stock, stirring until thickened.
5

Add chicken, chickpeas, thyme or rosemary, salt, and pepper and curry powder.
6

Simmer until sweet potatoes are tender.
7

Stir in double cream if using, mix well and let cool.
8

Now make the pastry circles, I like to use a round container as a guide to get the pastry shapes. They should be roughly 20 cm in diameter. You can get 2 circles from each sheet of pastry. Roll out the leftover pastry to make 2 extra circles.
9

Add a small amount of filling to circles and fold into pastries. Coat with egg wash.
10

Bake for 30 mins or until golden

Tips

Let the filling cool before using it in the pastry to prevent the pastry from becoming soggy. Use a fork dipped in flour to press the pastry sides together.