1407-LiveLocal-recipe_0000s_0002_TandoriChickenPops

Tandoori Chicken Pie Pops

Ingredients

2 carrots, peeled and diced
1 potato, peeled
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) chicken broth
½ tbsp (7 mL) Italian herbs
½ tsp (2 mL) dried mint
¼ tsp (1 mL) red chili pepper flakes
1 ½ tbsp (25 mL) Tandoori Masala seasoning
1 chicken breast, diced
½  red onion, diced
2 tbsp (30 mL) olive oil
Hot sauce (e.g., Sriracha) to taste
¼ cup (60 mL) frozen peas, thawed
½ cup (125 mL) chopped mushrooms
Salt to taste
Black pepper to taste
1 egg, whisked with 1 tbsp water for egg wash
Cake pop sticks

Directions

  1. Cook carrots and potatoes in boiling water for 10 minutes. Drain and set aside.
  2. Fry onions in olive oil until they start to soften. Add diced chicken, salt, black pepper, Tandoori Masala and mint.  Cook until chicken is tender.
  3. In a small pan, sauté diced mushrooms and set aside.
  4. In a separate pan, melt butter and stir in flour until well combined. Add chicken broth, Italian herbs, salt, chili pepper flakes, green peas, hot sauce and black pepper. Bring to a boil for 2 minutes until thickened, and remove from heat.
  5.  Add in the vegetables and chicken.
  6. To make the pastry, combine the flour, shortening and salt until mixture forms pea-sized clumps. Whisk together egg, water and vinegar and add slowly to the flour mixture.  Stir until a moist dough forms.  Cover with plastic and refrigerate for 20 minutes before using.
  7. Distribute the mixture evenly into the cooled tart shells, insert cake pop stick and coat the edges with egg wash.
  8. Apply top crust to each shell and press into round shape. Apply egg wash and bake at 375°F (190°C) until golden brown.

 

Pastry

Ingredients

1 ½ cups (350 mL) all-purpose flour
½ cup (125 mL) shortening
¼ tsp (1 mL) salt
1 egg
2 ½ tbsp (40 mL) cold water
½ tsp (2 mL) vinegar

Directions

  1. Combine flour, shortening and salt until mixture forms pea-sized clumps.
  2. Whisk together egg, water and vinegar and add slowly to the flour mixture.  Stir until a moist dough forms.
  3. Cover with plastic and refrigerate for 20 minutes before using.
 
 
 

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