"Ultimately, what is more important is the integrity of the ingredients (both the casing and the filling). As pastry or potatoes are such a large part of the equation, invest in the best, and make sure puff pastry is all butter and filo is generously lubricated with melted butter. And, if you're serving your pie with mash, you want it lump-free, properly seasoned and enriched with butter and cream."
"Melt the ghee in a casserole dish or large frying pan over a low heat, then fry the onions slowly for 10-15 minutes, until caramelised. Add the garlic, ginger and fresh turmeric, fry for two minutes, until fragrant, then add the ground spices and a good grating of nutmeg if you are using ground turmeric, add it now. Add the chicken, stir to coat in the onions and spices for two minutes, then pour in the stock and season. Bring to a simmer, the"
Pies are most successful when ingredients and technique are prioritised over appearance. Use high-quality pastry—puff made with all butter and filo brushed with melted butter—or excellent potatoes for mash. Mash should be lump-free, well seasoned, and enriched with butter and cream when served alongside pies. A warming filo chicken pie pairs anti-inflammatory ginger and turmeric with nuts, cranberries, lemon, eggs and herbs, and uses ghee to caramelise onions before adding spices and chicken. Slow cooking in stock and careful seasoning develops a restorative, flavourful filling served under crisp filo.
Read at www.theguardian.com
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