{"id":456,"date":"2021-09-03T10:53:50","date_gmt":"2021-09-03T09:53:50","guid":{"rendered":"https:\/\/pastry-world.com\/?p=456"},"modified":"2021-09-03T10:53:50","modified_gmt":"2021-09-03T09:53:50","slug":"chicken-piccalilli-pies","status":"publish","type":"post","link":"https:\/\/pastry-world.com\/?p=456","title":{"rendered":"Chicken Piccalilli Pies"},"content":{"rendered":"

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Chicken Piccalilli Pies<\/h1>
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Bursting with tangy flavour, these chicken piccalilli pies are the perfect savoury side or Ramadhan treat<\/strong><\/p>\n<\/div>\n<\/div><\/section><\/p><\/div>

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Ingredients:<\/strong><\/p>\n

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  • 2 cups chicken fillet cubed<\/li>\n
  • \u00bd cup lemon juice<\/li>\n
  • Green chillies grinded<\/li>\n
  • 1 tsp crushed garlic<\/li>\n
  • 1 tsp salt<\/li>\n
  • 1 tsp fine black pepper<\/li>\n
  • 2 tbsp mayonnaise<\/li>\n
  • 3 tbsp butter<\/li>\n
  • Piccalilli sauce<\/li>\n
  • Freshly chopped parsley<\/li>\n
  • Beaten egg (for egg wash)<\/li>\n
  • Sesame seeds \/ poppy seeds (for garnish)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div><\/section><\/div>

    Method <\/strong><\/p>\n

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    1. Combine the chicken, lemon juice, chillies, garlic, salt, pepper, mayonnaise and butter together in a pot and cook over medium heat until the mixture is fairly dry<\/li>\n
    2. Add the piccalilli sauce and mix well. Allow to cool. Add in the parsley and mix<\/li>\n
    3. Spread out your ready rolled 5\u201d square puff pastries and place the filling in the centre, brush the sides with the beaten egg or water and seal by folding in half. (For smaller pies, cut the squares in half before filling)<\/li>\n
    4. Brush the top with egg and sprinkle with sesame seeds. Make a few slits on top using a knife or scissors<\/li>\n
    5. Bake in a preheated oven (Gas Mark 7 \/ 220\u00b0C \/ 200\u00b0C Fan) until light brown<\/li>\n<\/ol>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=456"}],"version-history":[{"count":2,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/456\/revisions"}],"predecessor-version":[{"id":459,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/posts\/456\/revisions\/459"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=\/wp\/v2\/media\/457"}],"wp:attachment":[{"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pastry-world.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}