Maori Hangi-inspired Chicken and Kumara Pie (Hangi-inspired Chicken and Kumara Pie)
This Hangi-inspired Chicken and Kumara Pie is a delicious twist on the traditional Maori Hangi, combining tender chicken and sweet kumara in a hearty pie.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups kumara (sweet potato), diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 sheets of puff pastry
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the diced kumara to the skillet and cook for 5 minutes.
- Pour in the chicken broth and coconut milk, then add the shredded chicken. Season with salt and pepper. Simmer for 10 minutes until the kumara is tender and the sauce has thickened.
- Line a pie dish with one sheet of puff pastry. Pour the chicken and kumara mixture into the dish. Cover with the second sheet of puff pastry, sealing the edges. Cut a few slits in the top crust to vent.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let the pie cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Pie dish Skillet
Tools
Oven
Serving suggestions
Serve the Hangi-inspired Chicken and Kumara Pie with a side of green salad and a dollop of tangy yogurt.
Tips & tricks
For a golden and flaky crust, brush the top of the pie with an egg wash before baking.
Cost
$15