Ingredients:

• For the pastry:
• 250 g – plain flour
• 120 g – Butter
• 2 – Egg yolks
• 1/2 cup – broccoli, grated
• 2 tbsp – iced water
• For the filling:
• 200 g – boneless Chicken
• 1 tbsp – Green peas
• 1 – medium sized carrot, chopped
• 1 – Onion
• 1 tsp – Ginger Garlic paste
• 1/2 – green pepper, chopped
• 1/2 tsp – chilli powder
• 1 tsp – pepper powder
• 1/4 tsp – Garam Masala powder
• 1 cup – Chicken stock or water
• 1/2 tbsp – flour
• Salt – as required
• 1/2 tbsp – oil

Method:

1. For the pastry:
2. Grate the broccoli finely, leaving the stalks(if you use the stalks, it might be a bit hard for a smooth pastry. So use the stalks for some other purpose).
3. In a food processor, add the flour, butter and pulse it, until it looks like breadcrumbs.
4. With the machine running, add the egg yolks and then 1 or 2 tablespoons of ice cold water, until the dough just combines.
5. Take it out and bring it together like a dough(do not knead too much).
6. Wrap it in a cling film and put it in the fridge(If you don’t have a food processor make it using hands, but don’t work on the dough too much).
7. For the filling:
8. Heat oil in a pan. Add the finely chopped onions and ginger garlic paste.
9. Saute, till the onion becomes transparent.
10. Now add the spices and chicken. Cook, till the chicken releases water.
11. Add the finely chopped vegetables, chicken stock or water and flour.
12. Add salt for taste. Cover the pan and cook, till it becomes thick and saucy.
13. If you are using, a shop bought chicken stock cubes, do not add flour (always try to use fresh chicken stock which is much healthier and flavourful).
14. To make the pie:
15. Take the pastry out from the fridge and knead in the grated broccoli gently, into the pastry.
16. Preheat the oven to 190 degree Celsius.
17. Roll out the pastry in between two baking paper or cling film.
18. Cut them into circles, to fit the muffin tray.
19. Place the filling inside the pastry and cover it with another pastry. Seal the edges tightly.
20. Bake it in a preheated oven for 20 to 30 minutes .
21. The sauce from the filling of the pie is enough to serve. So you don’t have to make any separate gravy.
22. Serve the pie with fresh salad or steamed vegetables.
23. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz