Chicken Pie with butternut, cumin and feta

Pre-heat oven to 180°C in readiness to bake the pies. In the microwave, on high, cook the butternut cubes for 3-4 minutes, until cooked through.

On the stove top in a small pot, heat the olive oil and fry the chicken pieces for 4-5 minutes, until golden. Remove and set aside on a small plate. Then add in the red onion, with extra olive oil if necessary, and cook for 2-3 minutes. Add in the garlic, cooked butternut, cumin, chilli and rosemary, season with salt and pepper and cook for a further 1 minute.

Pour contents into your ramekins and mix in the feta; cut out a rough puff pastry ‘lid’ that’s larger than the ramekin; use a fork to make a few holes in the pastry to allow steam to escape during cooking; place atop ramekin; trim the edges with kitchen scissors; use a fork to press down the edges and brush lightly with lightly beaten egg yolk, or milk (adds extra glossiness when cooking).

Place on the middle rack of the oven and bake at 180°C for 12-15 minutes or until the pastry is golden.

Chef’s notes:
These can be made a day or two in advance and refrigerated, without the last step of baking. Then  bake at 180C as per instructions just before serving.

I would serve these with mashed sweet potato or fluffy regular mash with a heaped tsp of pesto mixed through, and probably good old cheerful green peas!

View the step by step guide here.

Reprinted with permission of Sarah Graham. To see more recipes, click here.