Why yoga? Well, yoga has always been my go to exercise for physical fitness and mental health. It keeps my mind and body in a happy balance. I don’t always have time to go to classes, but lately I’ve been making use of Apps. I can now take my class anywhere in the world. At the moment I’m using the All-in Yoga App and it’s perfect for my lifestyle.
The last few months I’ve been in South Africa looking after my father who’s been ill. This time has made me realize that I have so much to be grateful for. Spending these moments with my family has been very special. I have so many fond memories to take back with me to Dubai.
It’s also reminded me of how lucky South Africans are to have such a variety of local, fresh, seasonal produce all year round. I do miss that in Dubai, where we really only have Farmer’s Markets during the cooler months. The rest of the year you have to buy imported fruit and vegetables.
My recipe for today is a simple rustic chicken pie. I had some leftover roast chicken and potatoes but didn’t feel like the usual chicken salad or chicken sandwich. Sometimes you just feel like pie, and a homemade one is so much more special than a shop bought one. There’s no faffing around with delicate pastry in this recipe, just wrap up the filling in a puff pastry parcel and bake it until it's golden and deliciously crispy on the outside. It’s as easy as that.
Till next time
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RUSTIC CHICKEN PIE
2 tablespoons olive oil
1 medium onion, peeled and diced
1 small carrot, peeled and diced
2 cloves garlic, peeled and diced
4 cups shredded cooked free-range chicken
1 cup chopped cooked potato
1 cup finely chopped spinach
1 tsp dried oregano
Salt and freshly ground black pepper
4 tsp cornflour
1 packet puff pastry, defrosted
1 free-range egg, beaten
- Preheat the oven to 200C / 400F / Gas 6 and line a baking tray with parchment paper.
- Heat the oil in a large frying pan. Add the onion, carrot and garlic and cook on medium heat until the vegetables have softened.
- Add the chicken, potato, spinach, oregano and seasoning. Toss to combine.
- Stir the cornflour into the milk until it’s dissolved, then pour over the chicken filling. Toss for a minute or two over low heat until the sauce thickens. Remove from heat.
- Remove the pastry from the packet and place onto the baking tray. Stretch the pastry a little to widen it (or you could roll it out a bit with a rolling pin), being careful not to tear it. Place the chicken filling into the middle of the pastry and spread it out a little. Fold over the pastry on each side of the filling so that the filling is completely covered with pastry. Brush the top and sides of the pie with beaten egg. Make a few incisions in the pastry with a knife, to release the steam while baking. Bake for about 25 minutes or until golden.