Name: Sweet Potato, Chicken and Lime Pickle Pie
Yield: Makes 6
Cuisine: Australia
Ingredients: egg wash, for brushing; 5 g (⅛ oz/1 teaspoon) freshly ground black pepper; 4 g (⅛ oz/1 teaspoon) potato flour; 60 ml (2 fl oz/¼ cup) verjuice; 100 g (3½ oz) sweet potato, peeled and cut into 1.5 cm (⅝ inch) cubes; 200 g (7 oz) tomatoes, chopped; sesame seeds, for sprinkling; 60 g (2¼ oz) brown onions, finely chopped; 500 g (1 lb 2 oz) skinless boneless chicken thigh fillets, cut into 3 cm (1¼ inch) pieces; 5 garlic cloves, finely chopped; 5 g (⅛ oz/1 teaspoon) salt; 50 g (1¾ oz) lime pickle, finely chopped (see note); 1 quantity savoury shortcrust pastry; 80 g (2¾ oz/½ cup) peas; 1 large handful coriander leaves; 40 ml (1¼ fl oz/2 tablespoons) extra virgin olive oil; ½ quantity puff pastry

Preparation info

Makes
6

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

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,

Ingredients

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Ingredients

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