OK, so technically I didn’t eat this on a Friday. In fact, we ate it on Monday night right before the Chocolate Pudding. But I am posting it on a Friday due to the fact that we have decided to make Friday a Pie day in our house every week throughout winter (and maybe further than that if we aren’t sick of them by then!). Mum and I have trouble narrowing down the billions of recipes I have collected to just a weeks worth of meals, so we have decided to make it a little easier for ourselves and structure the week. Friday will now be Pie night and Sunday will be soup night (with a double batch so we can have it for lunches throughout the week). What kind of themed nights do you have in your house? Any suggestions for the rest of the week? I would really love to have a dessert night, but I can’t seem to pick a day – I want it every night!!
The weather is rather chilly in my neck of the woods at the moment. I mean, it isn’t snowing or anything, but it is cold enough for us Aussies who like to take in the sunshine! Who am I trying to kid? Melbourne has some of the dodgiest weather in the country, we are known to have all four seasons worth of weather in one day. Anyway, I am craving nice comforting winter meals of pies, casseroles (look out for that one tomorrow), soups and puddings.
I got this recipe from the recent June issue of Super Food Ideas. This pie was super easy to make and it tasted delicious, serve it with some steamed vegies and you have a well balanced meal.
Curry Chicken & Pumpkin Pie (Serves 4)
Cut 800g chicken thigh fillets (I used chicken breast fillets, as they were on special) & 600g butternut pumpkin (I used jap as this is all we had) into 2cm dice, thaw 3 sheets of puff pastry.
Heat a pan over high heat and stir fry chicken in 2 batches using 1/2Tbsp olive oil for each batch. Once light golden (about 2 minutes) remove chicken and juices to a bowl. Stir fry 1/3C Thai green curry paste in the pan for 30 seconds, until aromatic. Add a 270ml can of light coconut milk and bring to the boil before adding in the diced pumpkin. Reduce the heat to medium, cover and cook for 6-8 minutes or until pumpkin is almost tender.
Return chicken to the pan and cook, uncovered, for a further 4 minutes. Spoon mixture into a 6 cup capacity pie or casserole dish and set aside for 10 minutes to cool slightly. In the meantime, preheat your oven to 220C.
Cut 1.5cm strips out of one sheet of pastry and use to line the edges of the pie dish. Layer remaining sheets over the top of the pie, using any scraps to make decorative shapes with cookie cutters for the top of the pie (I made some hearts). Trim excess pastry with a sharp knife and cut a cross in the centre of the pie to allow steam to escape. Brush the top of the pie with a lightly beaten egg. Bake for 30-35 minutes or until golden, serve with steamed vegetables.