Chicken pumpkin miso pie
Pretty unusual but very delicious. This chicken pumpkin miso pie looks great and the miso, a soy bean paste, adds a subtle flavour as well as thickening the sauce in an easy way. Perfect for cooler evenings.
Serves
4-5Preparation time
25 minsCooking time
55 minsIngredients
- 6 Ritchies chicken thigh fillets, trimmed cut in 4 cm cubes
- 1 kilo of Kent or butternut pumpkin, cut in 3cm cubes
- 1 large red onion, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 cup low salt chicken or vegetable stock
- 2 tablespoons shiro miso paste
- 2 teaspoons freshly ground black pepper
- 8 sheets fresh filo pastry
- 50g butter melted.
Method
Preheat oven to 190oC
On a large oven tray. Arranged the chicken thigh fillets flat out, pumpkin cubes and onion slices, drizzle with olive oil. Bake in the oven for about 25 minutes or until the pumpkin is tender and just starting to change colour. The onion is soft and the chicken just cooked through. This should happen at around the same time but keep an eye on things as they cook and take the pumpkin or onion off the tray if they are ready before the chicken.
Remove from the oven and turn down to 180oC.
In a large pan add the stock and heat gently, add the miso paste, whisk together until smooth. Remove form the heat. Transfer the cooked onion, pumpkin and chicken to the pan and add the back pepper and stir to combine. Transfer to a 20cm x 20cm ovenproof pie dish. Allow to cool slightly.
Melt the butter. Place the 8 sheets of filo pastry on a large chopping board. Working fast brush the first sheet of pastry with melted butter. Fold in half butter side inwards bush the top with butter and place butter side down on the chicken miso mixture. Repeat with a second sheet of pastry and tuck down any loose end. Brush the next sheet of pastry with butter and tear in 4 long strips length ways (you will find this is easy) roll each strip of pastry loosely round your fingers to form a rough rose shape and arrange in rows on top of the flat butter filo sheets. Tip: The filo roses are purely decorative and some of my rows had 4 and some 5 roses. If you prefer, you can just use flat sheets of buttered filo. Brush with any remaining melted butter and bake for about 25-30 minutes or until the pastry is crisp and golden and the filling is hot. Serve with steamed veggies.
