chunky chicken macadamia pie

Finally a pastry that I’m really happy with. Natural yogurt, where would I be without you…

Pastry

200gms butter

2 cups plain flour (300gms)

110gms natural yogurt

1 tsp vinegar

In a food processor pulse flour and butter until resembles bread crumbs. Tip out into a bowl and add yogurt and vinegar. Mix through and then knead until a smooth consistency and then pop into the fridge for awhile. Take out and roll to the thickness you want. With a ramekin that’s been turned up side down and wrapped with baking paper, drop it over the top and squish it in a bit. Β Then into the oven at about 180C until golden. (I used a spatula about half way through the cooking to flatten the top (which will be the bottom) you don’t have to do this though.

When they are cooked, just flip it gently out and fill with your favourite pie flavours.

Chunky Chicken Macadamia

In a pot add

a good slurp or two of olive oil

4 cloves of diced garlic

chopped up chicken breast or thighs

cook them up until the chicken is cooked through

add two chopped zucchini

a lemon rind strip

a good grind of black pepper

2 tps stock powder

a little water

1 tps dried oregano

and lastly 3 heaped teaspoons of plain flour

cook it all until it thickens a little and smells lemony chickeny.

Pop spoons of the mixture in to the pie shells and add some toasted macadamias or whatever other nut you may have locally.

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24 thoughts on “chunky chicken macadamia pie

  1. I’ve seen sour cream pastry that seems to work well but am so much more likely to have yoghurt on hand than sour cream so I must give this a whirl – and your pastry cases look so gorgeous

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  2. I agree with everyone- that is beautiful pastry!
    I’ve used vinegar and sour cream, but never yogurt in pastry.
    I’m going to give it a try – thanks, Brydie!

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    • I still get confused with what vinegar actually does to the pastry, but whether I’ve made it with yogurt or just water the vinegar seems to give a better consistency. Maybe the vinegar doesn’t need to be there if the acid from the yogurt is already there? I don’t know…. I’m nervous to change the recipe after waiting for so long to find the ‘right’ one though!

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  3. These look great and so translucent that I could almost pretend they are healthy. Does the bottom (the top) boof up when they are cooking – I always have to weight pastry when blind baking to stop that happening.

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  4. *drools like Homer Simpson*

    Your posts always make me hungry. Especially when I look at them in the mid-afternoon.

    Perhaps I need to try this recipe because it looks divine πŸ™‚

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  5. I’ve had this one bookmarked to come back and read properly. Now I need to stop salivating and think about making it!! I don’t own a food-processor – any suggestions? Rubbing the butter in etc?

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    • Gina!!! You are back πŸ™‚
      Yep, just rub that butter into the flour until it resembles bread crumbs. Should be fine. If you have cold hands, and don’t melt the butter even better.
      Hang on, I’m popping over….

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