Kosher Chicken And Broccoli Pie Recipe

Name: Kosher Chicken and Broccoli Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 100 g Mother Dairy Salted Butter; 250 g Sambar Onion (Sambar Eerulli); 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 250 ml Dabur Hommade Lemon Juice (Bottle); 370G Remia Dijon Mustard; 100 g Broccoli Florets; 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein); 35 g On1Y Grinder Italian Seasoning Flakes; 200 g Organigram Chia Seeds; 1 kg Twf Bread Flour T55 - Specialised Maida; 750 ml Catch Clear Lemon N Lime Flavoured Water; 473 ml Bragg Apple Cider Vinegar

Fusion cuisine

About this recipe

A hearty and flavorful dinner pie featuring tender chicken, fresh broccoli, and a creamy mustard sauce, all baked in a flaky pie shell. Perfect for a satisfying and kosher-friendly meal.

Ingredients

25 g Parsley
100 g Mother Dairy Salted Butter
250 g Sambar Onion (Sambar Eerulli)
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
250 ml Dabur Hommade Lemon Juice (Bottle)
370G Remia Dijon Mustard
100 g Broccoli Florets
200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
35 g On1Y Grinder Italian Seasoning Flakes
200 g Organigram Chia Seeds
1 kg Twf Bread Flour T55 - Specialised Maida
750 ml Catch Clear Lemon N Lime Flavoured Water
473 ml Bragg Apple Cider Vinegar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, toss 1 cup of diced tempeh cubes with 1/2 cup of flour until evenly coated.
3. Heat 1 tablespoon of butter in a skillet over medium heat. Add the floured tempeh and cook until browned on all sides, about 5 minutes. Remove the tempeh and set aside.
4. In the same skillet, add 1/2 cup of diced onion and sauté until softened, about 3 minutes. Stir in 1 tablespoon of cornstarch, 1/2 cup of water, and 1 tablespoon of apple cider vinegar. Cook until the mixture thickens, about 5 minutes.
5. Add the juice of 1 lemon, 1 tablespoon of mustard, and 1 1/2 teaspoons of Italian seasoning flakes to the skillet. Stir well to combine.
6. Return the browned tempeh to the skillet and simmer for 10 minutes. Meanwhile, steam 1 head of broccoli until tender, about 5 minutes.
7. In a large bowl, mix together 1 tablespoon of chia seeds soaked in 3 tablespoons of water (to replace eggs). Add the cooked tempeh mixture and steamed broccoli, stirring to combine.
8. Roll out the bread flour dough into a pie shell shape and place it into a pie dish. Pour the tempeh and broccoli mixture into the shell, spreading it evenly.
9. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for 5 minutes before garnishing with fresh parsley and serving.