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Chicken Curry Pie with Garlic Filo & Hazelnut Meringue Cake with Kahlua Cream

Chicken

Chicken Curry Pie with Garlic Filo & Hazelnut Meringue Cake with Kahlua Cream

11/02/2021

Main:  Chicken Curry Pie with Garlic Filo
Matt Moran November 2020 Delicious Mag

Dessert:  Hazelnut Meringue Cake with Kahlua Cream
Women’s Weekly Light and Luscious Summertime Cookbook

Hi Everyone!

This week’s meal is definitely one I’ll be doing again and again.  I think I have mentioned before that sometimes the recipes from the Delicious Magazine can be a little daunting to the home cook.  Well, this delightful and flavoursome chicken pie was not in the least difficult.  So, firstly the ingredients – fresh curry leaves are a little scarce at present, however, Harris Farm do have them and they can be used in many dishes to add flavour so it’s worth not just going for the dried version.  We also use pickled eggplant again.  I don’t know if you remember but I have used this before and really found it to add a fabulous punch to any dish.  (A bit like mango chutney which I am never without in my fridge). The eggplant is available from the Indian section of your local Woolies and is produced by Pataks.

The thighs are sprinkled with curry powder and baked for 15 mins.

Baking the chicken thighs first only takes around 15 minutes and then once cooled can be added to the sauce made from frying up the onions, adding the curry leaves and spices and then making a sauce with the flour and stock.  I had this made in no time at all and I’m going to make it again to put in the freezer.  The filo topping is flavoured with the melted ghee, garlic and sesame seeds then scrunched and placed on top of the chicken filling.  The smell is divine and it also looks so impressive.

Serving this pie with fresh bread to mop up the juices is definitely a winner

I served the pie with a simple green salad and some crusty bread to mop up the juices.  Matt mentions that a dollop of yoghurt works well and I’ll definitely try that next time.  There will be many next times!  This received an unanimous 10/10.

The Hazelnut Meringue Cake was a little trickier.  The two flat meringue bases are easy enough to produce but one thing I hadn’t thought through was the fact that it must be presented on a perfectly flat plate otherwise it will crack.  I didn’t have one of those so wrapped some foil around a board and served it that way.

When you’re adding the blitzed hazelnuts to the meringue mixture be sure to fold out any clumps as they tend to stick to each other.  The only other thing I had an issue with was that the filling was very runny.  Now I really don’t know if that was just me but I ended up putting it in the freezer for a little while to firm it up before spreading it over the meringue.  This dessert would easily feed 12 people because it is rich and you only need the smallest slice.  Probably making it economical for a crowd.  It was yummy (a highly technical word) but I wouldn’t want too much of it.  It received 9/10.

Well I’m off to make the chicken filling for the freezer.  Hope you give at lease the pie a go because I know your family will love it.

Until next week,

From my table to yours with love x

Chicken Curry Pie with Garlic Filo

  • 1 kg chicken thigh fillets
  • 1 tbsp curry powder
  • 180 g ghee
  • 2 onions (thinly sliced)
  • 30 fresh curry leaves (plus extra to scatter)
  • 2 tbsp plain flour
  • 1½ c chicken stock
  • ¼ c store-bought pickled eggplant
  • 120 g baby spinach leaves
  • 2 tbsp lemon juice
  • 2 garlic cloves (crushed)
  • 8 filo pastry sheets
  • 1 tbsp sesame seeds

  1. Preheat oven to 200°c. Place chicken on a large oven tray and scatter over 2 tsp curry powder. Season. Roast for 15 minutes or until cooked through. Set aside to cool for 10 minutes then chop into 2cm pieces, reserving cooking juices.

  2. Meanwhile, heat ¼ cup ghee in a large frypan over a medium-high heat. Cook onions, stirring, for 7 minutes or until soft. Add curry leaves and remaining 2 tsp curry powder, and cook for a further 2 mins. Sprinkle in flour and cook, stirring constantly, for 1 minute or until a sandy consistency. Gradually add stock, stirring constantly and bring mixture to a boil. Cook, stirring, for 5 mins or until thickened and smooth, then stir through eggplant pickle. Add chicken, cooking juices and spinach, and cook, stirring, for a further 2 mins or until spinach is wilted. Remove from the heat and stir through lemon juice, then check seasoning. Pour into a 6-cup (1.5L0 capacity overproof dish.

  3. Heat garlic, sesame seeds and remaining ½ c ghee in a small saucepan over a medium heat for 1 minute or until ghee has melted and the garlic is fragrant.

  4. Lay 2 sheets of filo on a clean work surface. Brush with garlic and ghee mixture, then scrunch together and lightly place on top of pie filling. Repeat with remaining filo to cover completely. Scatter over extra curry leaves and drizzle over any remaining ghee. Bake for 30 minutes or until filo is golden and crisp.

 

Hazelnut Meringue Cake with Kahlua Cream

  • 1 c ground roasted hazelnuts
  • 4 egg whites (at room temperature)
  • 1 c castor sugar
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 200 g dark chocolate (chopped)
  • 60 g butter

Kahlua Cream

  • 125 g packet cream cheese
  • 60 g butter
  • ⅓ c castor sugar
  • ¼ c Kahlua or Tia Maria
  • 300 ml carton thickened cream

  1. Toast hazelnuts on oven tray in moderate oven for about 5 minutes; cool.

  2. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating well after each addition; beat until sugar is dissolved. Fold in vanilla, vinegar and blitzed hazelnuts. Spread into 2 x 23cm circles on 2 oven trays covered with non-stick baking paper, bake in moderate oven 25 minutes or until firm; cool.

  3. Melt butter and chocolate in a bowl over hot water (or microwave on HIGH for 2 minutes), spread evenly over meringue layers. Spread with half the Cream. Top with other meringue layer, chocolate side down. Spread top and side of cake with remaining Cream, decorate with strawberries and extra whipped cream if desired.

Kahlua Cream

  1. Have cream cheese and butter at room temperature. Beat cream cheese, butter and sugar in small bowl with electric mixer until light and fluffy, add Kahula and cream, beat until combined.

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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