ngredients
- 1 Exotic Bazaar Persian Walnut Chicken Meal Base
- 500g chicken breast or thigh, diced
- 1 cup diced pumpkin
- 1 sheet puff pastry
- 1 egg
Method
- Preheat the Oven: Preheat your oven to 180°C (350°F).
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Cook the Filling:
- Heat a frying pan over medium heat and sauté the diced pumpkin until it begins to soften.
- Add the diced chicken to the pan and cook until browned.
- Stir in the Exotic Bazaar Persian Walnut Chicken Meal Base and let it simmer for 20 minutes, allowing the flavours to meld together.
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Assemble the Pot Pies:
- Divide the chicken and pumpkin mixture evenly into ramekins or small oven-safe bowls.
- Cover each ramekin with a sheet of puff pastry, trimming the edges if necessary.
- Lightly brush the pastry with an egg wash for a golden, shiny finish.
- Bake: Place the ramekins on a baking tray and bake for 20 minutes or until the puff pastry is risen and golden brown.
- Serve and Enjoy: Let the pot pies cool slightly before serving. Enjoy their rich, nutty Persian flavours paired with flaky, buttery pastry.
These pot pies are sure to become a favourite for cosy nights at home or when you want to impress guests with a unique twist on traditional comfort food. Bon appétit!
