Thighs work well in this new main-course take on a popular appetizer because they stay moist during cooking. Serve with Coriander Chutney.
- Prep time 1 hour
- Total time 2 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Dough:
Filling:
Method
Dough In food processor or in bowl using pastry blender, combine flour, cumin seeds and salt; pulse in butter until in fine crumbs. Pulse in milk until dough begins to form. Divide dough in half; shape into discs. Wrap each in plastic wrap and refrigerate for 30 minutes. (Make-ahead: Can be refrigerated for up to 1 day.)
Filling In large saucepan of boiling salted water, cook potatoes and carrot, covered, until tender, about 10 minutes. Drain and place in large bowl.
Meanwhile, in large skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. Add to bowl with potatoes and carrot.
Add remaining oil to skillet; cook fennel, cumin, mustard, turmeric, coriander, fenugreek and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.
Add onion, garlic, ginger and salt; cook until softened, about 3 minutes. Add to chicken mixture.
Stir in peas, coriander and lemon juice; let cool.
Preheat oven to 400°F. On lightly floured surface, roll out one pastry disc to generous 1/8-inch thickness; fit into 9-inch pie plate, trimming to rim. Spread filling in shell.
Roll out remaining pastry disc. Brush a little egg over pastry rim. Fit pastry over filling; trim to leave 3/4-inch overhang. Fold overhang under pastry on rim; crimp to seal. Lightly brush remaining egg over pastry. Cut steam vents in top.
Bake in bottom third of oven until golden and steaming, 50 to 60 minutes.
Coriander Chutney:
In food processor or blender, purée together 3 1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Makes 1/2 cup (125 mL).
Nutritional facts Per serving: about
- Sodium 636 mg
- Protein 19 g
- Calories 455.0
- Total fat 22 g
- Potassium 529 mg
- Cholesterol 108 mg
- Saturated fat 10 g
- Total carbohydrate 47 g
%RDI
- Iron 25.0
- Folate 44.0
- Calcium 6.0
- Vitamin A 34.0
- Vitamin C 17.0
