Chicken Avocado And Coconut Pie
|Butter||1 Ounce (30 Gram)|
|Plain flour||1 Ounce (30 Gram)|
|Chicken stock||1⁄2 Pint (300 Milliliter)|
|Milk/Cream||1⁄2 Pint (300 Milliliter)|
|Thinly sliced onion||2 Ounce (60 Gram)|
|Dried thyme||1⁄4 Teaspoon|
|Coconut cream block||2 Ounce, grated (60 Gram)|
|Avocado||12 Ounce (375 Gram)|
|Lime/3 tablespoon lemon juice||1 , juiced|
|Chicken supremes||4 Small (Boned Breasts)|
|Ground allspice||1 Teaspoon|
|Puff pastry||12 Ounce (375 Gram)|
|Beaten egg||1 (To Glaze)|
Melt the butter in a small pan, add the flour and cook for 2 minutes without allowing it to brown.
Stir in the stock and milk or cream off the heat, add the onion and thyme; return to the heat and bring to the boil, stirring all the time.
Simmer for 5 minutes.
Strain the sauce, stir in the grated cream of coconut and allow it to cool.
Put a small pie-funnel in the middle of a suitably sized pie dish.
Peel and slice the avocado and use it to line the base of the dish.
Squeeze over half the lime or lemon juice.
Remove the skin from the chicken supremes.
Cut them almost in half lengthways.
Cut each banana into two lengthways, then cut each piece across its centre.
Put two pieces in each supreme, return to its original shape and slice each stuffed supreme diagonally into three even pieces.
Arrange in the pie dish and sprinkle with the remaining lime or lemon juice.
Add a generous amount of freshly ground or grated allspice.
Pour the sauce over evenly, and season lightly with salt and pepper.
Roll out the pastry, cover the dish and decorate, simply or elaborately, and glaze with beaten egg.
Chill the pie while you heat the oven to 200oC/400°F/Gas Mark 6.
Bake for 20 minutes, then reduce the heat to 190°C/375°F/ Gas Mark 5 for a further 20-25 minutes.
I think you'll find this is enough on the plate by itself but you may like to add rice or, if you like Caribbean food, sweet potato.
Follow with a salad.