Name: CHICKENPIE
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Indian

Ingredients

STEP 1
Preheat the oven to 200°C or number 6. PREPARE YOUR INGREDIENTS.
STEP 2
1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add water and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
STEP 3
Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
STEP 4
Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Make a small pastry rose for the centre of each parcel.
STEP 5
Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.
STEP 6
PLANTAIN: Preheat oil over medium high. Peel the skin off and cut into small thin pieces. Fry the pieces until browned and tender.
STEP 7
WHITE RICE: Pour the rice into the pot, pour the salt in and then STIR. (IF THERE IS A LOT OF STEAM... TURN DOWN THE HEAT).
STEP 8
cook for 10-15mins and DO NOT LIFT THE LID!!
STEP 9
ONCE ALL OF YOUR INGRDIENTS ARE COOKED, SERVE!! and then clean your station

CHICKENPIE