Recipe: Feast your eyes on this Jerk Chicken Pie

Feeling a bit chilly? With autumn creeping in, it’s nice to have some hearty food close to hand and what better way to satisfy your hunger pangs than with a warm pie? And I’m not talking a late night 7-11 Gingsters fix, oh no. My eyes are set on fresh, homemade pies with free-range and natural ingredients. ‘Pie-oneers’ Jon Simon and Tristan Hogg are expert pie makers and I’ve recently been checking out the wonderful pie recipes from their book Pieminster – a pie for all seasons (£17.99, Transworld Books). In 2004, the pair were invited to be the only pie stall in London’s Borough Market and today their pies are sold at some of the best music festivals, delis, farmers’ markets and Pieminister cafes scattered around the country. From steak and ale favourites, to vege options such as courgette and chickpea filo pie, to the more adventurous chicken and butternut squash curry pie, there’s a pie to suit all, including my favourite the Jerk Chicken Pie. I’ve included the recipe below. Eat it with a cold bottle of ginger beer and you can try to pretend that summer isn’t over, not just this weekend anyhow…

Jerk chicken pie

Serves 6-8

400g chicken meat, preferably from the thighs and with the skin on, diced 1 tbsp olive oil

400g can of kidney beans, drained

200ml coconut milk

2 quantities of rough puff pastry or 750g puff pastry

1 free-range egg, lightly beaten, to glaze

sea salt and black pepper

For the marinade

1 tsp fennel seeds

3 cloves

¼ tsp grated nutmeg

1 tsp ground cinnamon

2 tsp ground allspice

2 tbsp olive oil

1 red onion, sliced

4 spring onions, sliced

1 Scotch bonnet chilli, chopped, deseeded if you like

2 tbsp honey

juice and grated zest of 1 lime

juice and grated zest of 1 lemon

juice and grated zest of 1 clementine

a small bunch of thyme, leaves picked and chopped

a knob of fresh ginger,

finely chopped stalks from a small bunch of coriander, chopped (reserve the leaves)

‘A strong contender for the ‘you can put whatever you like in a pie’ club. If you’re ever wanting a killer barbecued jerk chicken, then look no further – this is the marinade for you,’ say Tristan and Jon.

Mix together all the ingredients for the marinade, add the chicken and stir to coat well. Leave to marinate for at least 2 hours, or preferably overnight.

Remove the chicken from the marinade. Heat the olive oil in a frying pan, add the chicken and fry until it starts to caramelize on all sides. Pour in the marinade and cook for about 5 minutes, until it begins to bubble and reduce. Stir in the kidney beans and coconut milk, bring to a simmer and cook for 5 minutes. Stir in the coriander leaves and season to taste, then remove from the heat and leave to cool.

Preheat the oven to 180°C/350°F/gas mark 4. Cut the pastry in half and roll out one piece on a lightly floured surface into a rectangle 3mm thick. Put it on a baking sheet and then put the filling on top, leaving a border all round. Brush the edges with a little beaten egg. Roll out the remaining piece of pastry and put on top of the pie, pressing the edges together well to seal. Brush all over with beaten egg and make a couple of small holes in the centre to let out steam. Place the pie in the oven and bake for about 30 minutes, until golden brown. Serve with a salsa.

Recipe taken from Pieminister – a pie for all Seasons, from all good bookshops

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Emily Peck, Editor

View all posts by Emily Peck, Editor