It is tradition at Bourke Street Bakery that whenever we close the shop for renovations we indulge in lunch from Cleveland Street — a busy street in Surry Hills that is alive with Indian restaurants and only a two-minute walk from the bakery. This is how we fell in love with lime pickle, a beautiful affair to have, simultaneously sweet, salty and hot. Lime pickle is the predominant flavour in this chicken pie. It is made from limes that have been cut up and pickled with a variety of spices, such as garlic, ginger, turmeric and chilli.
Heat the remaining oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the chicken pieces and cook for 5 minutes, or until the chicken has lost its pink colour. Add the tomato, verjuice, salt and pepper.
Pour enough water into the pan to cover the chicken. Bring to the boil, then reduce the heat and simmer for about 1 hour, or until the chicken is tender. Strain off the liquid into another saucepan, reserving the chicken mixture in a large container. Continue to cook the liquid over high heat until the liquid has reduced by one-third. Remove from the heat. Mix together the potato flour and
Add the roasted sweet potato, peas and coriander to the chicken mixture and stir well. Pour the cooking liquid back into the chicken mixture and mix thoroughly to combine. Allow to cool.
Roll out the savoury shortcrust pastry following the instructions and use it to line the base and sides of six
Spoon the mixture into the pastry-lined pie tins, filling them to the brim. To attach the puff pastry lids, brush the rim of the pastry base and lid with
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