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My recipe

Chicken and pineapple pie

Introduction

I would like to renew the topic “recipes from the fridge”, which I’ve started with my recipe Mini tarts with bacon and ham. Today I want to share with you the recipe of a very simple, a bit unusual, but delicious pie. The pie would be spot-on for the curry lovers, others could leave the curry out from the list of ingredients.

Chicken and pineapple pie

PASTRY

  • 80 g cold butter
  • 200 g AP flour
  • 1 tsp baking power
  • 1 tsp salt
  • 2 tsp curry (powder)
  • 1 tsp sugar (optional)
  • 2 tbsp pineapple juice (water)

MARINADE

  • 1 tbsp vegetable oil
  • 3 tbsp pineapple juice
  • 1 sprig rosemary (2 inch)
  • 1 tsp sweet smoked paprika
  • 1 tsp honey

FILLING

  • 250 g chicken meat (1 chicken breast)
  • 1 can pineapples (280 g)
  • 100 g leek
  • 150 g green pepper
  • 100 g parma ham, chopped
  • 100 g grated cheese, e.g. Emmental
  • salt, pepper
  • dice the chicken meat
  • combine all the ingredients for the marinate and leave the chicken pieces in it
  • cut the butter into small cubes
  • mix together flour, curry, baking powder, sugar and salt
  • rub the butter into the flour until the mixture resembles breadcrumbs, add pineapple juice and form a dough
  • roll out the dough using 2 layers of cling film
  • lay it into a greased pie tin (8 inch) covering bottom and edges
  • put it to the fridge to chill
  • slice leeks and pepper
  • heat the pan, add the chopped ham and fry until golden brown
  • reserve 1-2 tbsp of the fat from the bacon in the pan, discard the rest
  • add to the pan chicken pieces, stir-fry for 2-3 min, add leeks and pepper, stir-fry for 3-4 min more. Add seasoning and leave to cool
  • take the tin with the dough out of the fridge, pierce with fork in several places
  • add 1/2 of the cheese to the filing and mix
  • pour the filling into the tin, even the level and cover with the rest of the cheese
  • bake for 35 min at 175C
Thoughts and Ideas

This recipe is the base for you inspiration and preferences. You can also make this pie as a quiche, using coco milk instead of regular cow milk in milk+eggs filling. Also, you can add curry to the filling, not to the pastry.