A simple yet delicious jerk chicken and gravy filled puff pastry topped pie. This is a great recipe to use up some of your leftover Sunday roast dinner whether it be the left over roast chicken or roasted vegetables. In this case I wanted to use up some fridge and freezer ingredients, so I roasted up some chicken with the Adella Louise Jerk Marinade.
Shopping List
Serves 1 - 2
Olive Oil - 1-2 tbsp
Shallots - 1 Cup (I used shallots from the stock of my roast chicken)
Plain Flour - 1 tbsp
Chicken Stock - 1 Cup (The stock was from my Roasted Jerk Chicken)
Chicken Stock Cube - 1
Dark Soy Sauce - 1/2 tbsp
Red Wine - 1/2 tbsp
Roasted Jerk Chicken - 2 Cups
Mixed Veg - I used a Birds Eye steam fresh pack from the freezer
Roasted Sweet Potatoes - 1/2 Cup ( I used leftover from my roast dinner)
Puff Pastry - 1 Sheet
Method
Prep 15 minutes | Cook 40 minutes
Preheat the oven
Heat the oven to 190°C (fan oven)
Prepare the Gravy
Add a drizzle of Olive Oil to a frying pan, once hot, add the shallots. Fry until they start to brown.
Once the onions are browned, if there's no oil left, add a add dash more, let it heat up and then add the flour.
Mix the flour in well.
Now add the chicken stock, the chicken stock cube, soy sauce and red wine. Whisk the ingredients together until they thicken.
Prepare the Pastry
Unroll your pastry.
Take your pie dish and use it to measure the pastry top. Once you cut to the size you need, pop it to the side on a floured surface.
The Pie
Add some pieces of your roasted jerk chicken to an oven dish (suitable for a pie), the dish I used was a small dish big enough for 2 people.
Pop your vegetables and roasted sweet potato in.
It's time to add the gravy!
Puff Pastry Top
Take your pre-cut sheet of puff pastry and place on top of the pie dish. I lightly pressed the pastry along the side of the dish and then trimmed away the pastry hanging over the sides.
I cut to lines into the pastry (make sure you go right through). Venting lets the crust settle and stops the pastry going soggy.
Cook
Place your pie into the preheated oven, 190°C for 40 minutes or until the top is golden and flaky.
You are ready to eat! This pie is very moreish, I would not blame you if you eat the whole pie yourself.
Tips
Serving ideas could be with salad, roast potatoes, more vegetables or have it as the main for a roast dinner.
Double up on ingredients for a larger serving.
Comments