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1 Leftovers Curried Chicken and pumpkin Pie

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Leftovers Curried Chicken and pumpkin Pie

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Ingredients

0 portion(s)

Dough

  • 150 g butter / nuttalex
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 250-300 g flour, depending on what type of flour you use, less for wheat, more for spelt
  • juice of half a lemon
  • 50 g cold water

Filling

  • 450 g Left over roast chicken or chicken breast
  • 1 onion, Cut in halves
  • 40 g olive oil
  • 40 g flour
  • 1 teaspoon curry powder, I use the recipe from Cooking for You and Me
  • 500 g water
  • 3 tablespoon veggie stock paste
  • 100 g mushrooms, sliced
  • 400 g left over roast pumpkin
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Dough

  1. Add flour, salt, curry powder, and butter to bowl and turbo 4 times.

     

    Add water and lemon juice and mix 3 minutes, speed 3

     

    Turn out onto a Thermomat or Glad wrap and form dough into a ball.

     

    Wrap it up and place it in the fridge for at least 20 minutes. (This can be done ahead and stored in the fridge).

     

    Before making the filling, preheat oven to 200 and roll 2/3 dough out to 0.5 cm thickness to fit pie or flan dish, trim excess leaving some overhanging.

     

    Blind bake in oven for 15 minutes or until just crisp on the edges.

    2. Filling

  2. Whilst pastry is blind baking, add meat from chicken to clean bowl and shred, speed 3, Counter-clockwise operation, 10 seconds. Set aside.

     

    Add onion to bowl and chop speed 7, 3 seconds.

     

    Add oil and curry powder and cook 3 minutes, Varoma, speed 1.

     

    Add flour and cook 3 minutes, 100 degrees, speed 1

     

    Add water, stock and mushroom and cook 6 minutes, 90 degrees, speed 4 Counter-clockwise operation

    Meanwhile, roll out remaining 1/3 dough and using spatula, cut into 3 cm wide strips.

    When pastry has finished blind baking, add shredded chicken, pumpkin and sauce to  dish and mix gently to combine.

     

    Wet edges of pastry with water or milk and make a lattice pattern on top of the pie, pressing lightly to join the edge.

     

    Bake for a further 20 minutes or until pastry is lightly browned and crispy.

     

    Allow to rest for 5 minutes before cutting.

     

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I'm so glad that you enjoyed

    Submitted by Tarasthermieland on 25. October 2015 - 21:41.

    I'm so glad that you enjoyed it. Thanks for your comments. 

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  • This was amazing.  I had a

    Submitted by Fifi71 on 16. July 2015 - 13:02.

    This was amazing.  I had a whole heap of left over roasted vegetables that i just cut up roughly and threw in along with the pumpkin.  Everyone loved it.  Will definately keep this one on hand for future left overs tmrc_emoticons.) .  Thanks for sharing.

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