Peri peri chicken pie

Let's enjoy cooking !!

Ingredients:

Serves 4-6
chicken 8 thighs
red onions 3
medium-hot red chillies 2
oregano 10g, fresh
garlic 4 cloves
red-wine vinegar 2 tbsp
olive oil 2 tbsp
Worcester sauce 1 tbsp
celery seed 2 tbsp
lime juice of 1
plain flour 2 tbsp
tomatoes 5, large

For the crust:
puff pastry 325g
egg a little beaten

Method:

Remove the skin from the chicken thighs, then cut the meat from the bones and into large chunks. Peel and thinly slice the onions.

Into the bowl of a food processor put the chillies, oregano, garlic, vinegar, oil, Worcester sauce, celery seed and lime juice and blitz briefly. Scrape out the peri peri seasoning into a large shallow-sided pan over a moderate heat. As it starts to sizzle, stir in the onions. Cook over a moderate heat for 3 or 4 minutes, stirring from time to time, then add the chicken. Continue cooking, without the mixture colouring very much, for 7 or 8 minutes, then scatter over the flour and cook for 2 minutes more. Roughly chop the tomatoes, add them to the pan with a seasoning of salt and continue cooking for about 20 minutes, stirring occasionally.

Set the oven at 200C/gas mark 6. Roll out the pastry to a rectangle about 30 x 20cm, then into 1cm-wide ribbons. Tip the filling into a large, deep pie dish then lay the ribbons, neatly or in a tangle, on top and brush lightly with beaten egg. Bake for 20 minutes, till crisp and gold.