Chicken Shawarma meets Pot Pie A Middle Eastern twist on a classic with all ingredients from @Wholefarms Chicken Shawarma Pot Pie 700gm chicken thighs diced 2 tbsp middle eastern spices from @wholefarms 1/2 tsp turmeric powder Dash of salt Cracked pepper 2 tbsp Greek yoghurt 2 tsp white vinegar 1 tbsp olive oil 1 red capsicum diced 1 brown onion diced 4 garlic cloves crushed 1.5 tbsp plain flour 2 tsp tomato paste 600ml thickened cream 1/2 cup water Extra 2tsp middle eastern spices 2 sheets puff pastry, thawed and cut into squares 1 beaten egg (egg wash) Method Marinate the chicken with the middle eastern spice mix, turmeric, a little salt, cracked pepper, yoghurt, vinegar and olive oil. Mix well. Heat 2 tbsp extra olive oil in an oven safe pan and fry the chicken until cooked through. Remove from pan and set aside. In the same pan, heat another 1 tbsp of olive oil and sautee the onion for a few minutes until soft. Add the capsicum and garlic and mix for another minute. Sprinkle in the flour and mix in low for 2 minutes then the tomato paste. Pour in the cream. Bring to a simmer on medium heat, add 1 tsp of Middle Eastern spices, cracked pepper and salt. (Check and adjust seasoning to your liking). Add a few tbsp of water to thin it slightly and simmer for a few minutes. Return chicken to pan. Combine and turn off heat. Important to allow filling to cook down. Cut up the puff pastry into squares. Arrange on top of the filling and bake in a 200 degrees Celsius fan forced oven until golden and sizzling hot (about 20min). #shawarma #potpie #easymeals
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