Mexican Chicken Pie
These Mexican Chicken Pies would fit into South American cuisine quite nicely, just add some black beans or red kidney beans. But as we are making pies, I have decided to add diced green beans to brighten up the colours a bit, with sweet peppers and onions to brighten up the flavour a bit. I have used a mild taco seasoning, so do taste your Mexican chicken pie before finalizing your filling and add some more chili flakes if you need to. Right, let's get cooking........
- 1 x 350 grams pre-rolled puff pastry
- 400 grams of chicken tenderloins diced
- 1 medium onion diced
- 1 red bell pepper/red capsicum chopped
- 1 cup of green beans chopped
- 2 tsp minced garlic
- 1/2 of 400 gram tin of chopped tomatoes
- 1/2 cup of water
- 1 packet mild taco seasoning
- Salt
- Plain flour for pastry board
It is getting hard to track down the origins of the pie, but it is likely it is a derivative of the Cornish Pasty. The Cornish Pasty, originally had fat flat lugs on the seem you could use to hold it while you ate it. At the end you would toss the lugs away. They did this because the miners who ate them often had toxic chemicals on their hands. We have never really stopped inventing ways of holding food within a parcel. Sandwiches, hamburgers, sausage rolls, hotdogs, samosas, spring rolls and many others, are all designed to be held by hand. Unfortunately, every one of them is made from flour. Flour is king of the calories and present in so many foods, especially many staples.
Be sure to check out my other pie recipes and also come back regularly as more will be added all the time. The two top pie recipes , as voted on by my YouTube audience ate The Steak And Mushroom Pie and The Beef Mince And Cheese Pie. The best way to stay in contact for future recipes is to subscribe to my channel on YouTube, so that you are notified of up and coming new recipes.
