You will need:
- 500g chicken thigh, cut into bite size pieces
- 300ml buttermilk
- 3/4 cup plain flour
- 1½ Tbs paprika
- 2 tsp Italian herbs
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- 450g /475g pre made mash potato
- 165g pre made gravy, extra gravy to serve on the side
- 4 short crust pastry sheets
- 1 puff pastry sheets
- Serve, with gravy, peas and corn
Let's make it:
Step 1:
Soak chicken pieces in buttermilk.
Step 2:
In a plastic bag add flour and all herbs and spices.
Step 3:
Drain chicken and place in bag, seal and shake until chicken is coated in flour and spices.
Step 4:
In a large frypan, pour vegetable oil and heat until hot. Add chicken pieces in batches and cook on high for 3 mins each side, until cooked. Drain chicken on absorbent paper.
Step 5:
Preheat Sunbeam Pie Magic®. with lid closed.
Step 6:
Using the pastry cutter provided, cut out 4 short crust pastry bases and 4 puff pastry tops. Overlap the base flaps making a pastry shell.
Step 7:
When the green READY light comes on, place the pastry shells in the base, top with ¼ cup mash potato, 3-4 pieces chicken, ¼ cup mash potato and ¼ cup gravy.
Step 8:
Top with puff pastry lid. Close lid and cook for 12 mins, until golden brown.
Step 9:
Serve with gravy, peas and corn on the side.
COOK'S TIP:
Add your leftover fried chicken and mash potato in pastry cases.
