Creamy Fajita Chicken Pie
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • low-calorie cooking spray
- • 1 medium red onion, (peeled and sliced)
- • 2 medium peppers, (deseeded and diced)
- • 3 garlic cloves, (peeled and crushed)
- • 500 g diced chicken breast
- • 1 tbsp cumin
- • 1 tsp ground coriander
- • 1 tsp mild chilli powder
- • 1 tsp garlic granules
- • 1 tsp smoked paprika
- • 400 g canned black beans (approx. 240g), (drained and rinsed)
- • 200 g passata
- • 2 tbsp tomato puree
- • 100 ml boiling water
- • 3 tbsp reduced-fat cream cheese
- • salt and pepper, (to taste)
- • 32cm x 20cm rectangle of reduced-fat puff pastry (approx. 180g)
- • 1 tbsp skimmed milk
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 4 minutes. Then add the pepper and garlic, and continue to fry for a further 4 minutes.
Add the chicken and cook for 6-8 minutes, until browned on all sides. In a small bowl, combine the cumin, coriander, chilli, garlic, and paprika. Sprinkle over the chicken and vegetables, then stir to coat.
Add the black beans, passata, tomato puree, and water. Then lower the heat and simmer for 5 minutes, until thickened.
Remove from the heat and stir through the cream cheese. Season with salt and pepper to taste. Pour into the ovenproof dish, and leave to cool slightly.
Preheat the oven to 180ºC.
Lay the pastry sheet on-top of the pie filling, and crimp and decorate the top. Brush with milk, then pop into the oven for 30 minutes — until the pastry is golden brown.