Description
Colin Fassnidge’s Chicken Chipotle Pies are rich, smoky, and wrapped in flaky golden pastry. Tender chicken thighs are simmered in a bold chipotle tomato sauce, then baked in individual pies with a crisp shortcrust base and puff pastry lid. Served with mashed avocado and sour cream, these savory pies are perfect for a comforting family dinner.
Ingredients
1 lb (500 g) chicken thighs, skinless and boneless, trimmed and sliced into thin strips
2 tablespoons extra virgin olive oil
1 small yellow onion, finely diced (about 1/2 cup)
1/4 cup (60 ml) Siete Foods Chipotle Sauce or La Costeña Chipotle Peppers in Adobo Sauce, finely chopped
2 teaspoons plain flour
1 can (14 oz / 400 g) crushed tomatoes, preferably fire roasted
4 sprigs fresh coriander, finely chopped (about 2 tablespoons)
2 sheets (10 x 10 inch / 25 cm) shortcrust pastry, partially thawed
2 sheets (10 x 10 inch / 25 cm) puff pastry, partially thawed
1 large egg, lightly beaten
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper
1 ripe avocado, mashed
1/2 cup Daisy Sour Cream or Good Culture Sour Cream
1/4 teaspoon chili flakes, for garnish
Instructions
• Preheat oven to 400°F (200°C) and lightly grease four 1 cup pie tins
• Heat olive oil in a large deep frying pan over medium heat
• Add sliced chicken thighs and cook for about 7 minutes, stirring occasionally, until lightly browned
• Add diced onion and cook for 3 minutes until softened and fragrant
• Stir in chipotle sauce and mix well to coat the chicken evenly
• Sprinkle flour over the mixture and stir thoroughly to combine
• Pour in crushed tomatoes, season with salt and pepper, and reduce to a gentle simmer
• Cook for about 8 minutes, stirring regularly, until sauce thickens and chicken is fully cooked
• Remove from heat, allow mixture to cool completely, then stir in chopped coriander
• Line each greased pie tin with shortcrust pastry, pressing into base and sides
• Spoon cooled chicken mixture evenly into each pastry shell
• Cover each pie with puff pastry and press edges with a fork to seal
• Trim excess pastry and cut small slits in the center of each lid for steam to escape
• Brush tops with beaten egg and sprinkle with smoked paprika and salt flakes
• Place pies on a baking tray and bake for 20 minutes or until golden brown and crisp
• Allow pies to rest for 5 minutes before removing from tins
• Serve warm topped with mashed avocado, sour cream, chili flakes, and extra coriander
Notes
Cool the filling completely before assembling to prevent soggy pastry.
Chicken thighs provide juicier results than chicken breast.
If the sauce is too thin, simmer a few extra minutes until thickened.
Pies can be assembled ahead and refrigerated for several hours before baking.
Freeze unbaked pies for up to 2 months and bake from frozen, adding 10 to 15 minutes to cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Australian Inspired