Filipino🥩 Meat

Adobo Chicken Pie

Name: Adobo Chicken Pie
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 6 Chicken thigh fillets; 2 tbsp Peanut oil; to taste Sea salt; 20 Black peppercorns; 1 Garlic; 2 Star anise; 3 Bay leaves; 100 ml Coconut vinegar; 80 ml Filipino soy sauce; 1 tbsp Cornflour (cornstarch); 20 ml Water; 2 cups Cooked rice; 2 Hard boiled eggs; 375 g Shortcrust pastry; 375 g Puff pastry; 1 Egg; to taste Cracked black pepper

⏱ 65 min🍽 Serves 4

A creative fusion of Filipino adobo braised chicken with Australian-style meat pie. Tender chicken pieces stewed in coconut vinegar and soy sauce with aromatic spices are layered over rice and egg, then enclosed in crispy shortcrust and puff pastry and baked until golden.

Adapted from a video by Andy Cooks

Adobo Meat Pie with @lumpiaqueen

Watch on YouTube

Ingredients

Chicken thigh fillets6
Peanut oil2 tbsp
Sea saltto taste
Black peppercorns20
Garlichead, peeled and finely chopped1
Star anise2
Bay leaves3
Coconut vinegar100 ml
Filipino soy sauce80 ml
Cornflour (cornstarch)1 tbsp
Water

Steps

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1
Trim and cut the chicken thighs into bite-sized pieces. Heat peanut oil in a large heavy-based pan over medium heat, add the chicken, season with salt and peppercorns, and cook for 5–6 minutes until beginning to brown.
2
Peel and finely chop the garlic, add to the pan along with star anise and bay leaves. Pour in the coconut vinegar and simmer until reduced by half.
3
Add the Filipino soy sauce and bring to a simmer. Make a slurry with cornflour and water, add to the pan, stir through, and simmer for about 5 minutes until the sauce thickens slightly.
4
Transfer the adobo chicken mixture to a tray to cool. Once cooled, add the cooked rice to the pan and stir through, scraping up any browned bits from the base. Set aside.
5
Preheat the oven to 180°C fan forced (355°F). Lightly grease 4 individual pie tins with 200ml capacity.
6
Cut 4 circles from the shortcrust pastry large enough to line the base and sides of the pie tins. Press the pastry into the shells, ensuring it covers the sides, and prick the base with a fork.
7
Spoon the adobo rice into the pastry shells. Peel and halve the hard boiled eggs and nestle a half in the centre of each rice layer. Top with the cooled adobo chicken filling.
8
Cut 4 circles from the puff pastry large enough to cover the mounded filling (about 13cm). Lightly beat the egg in a small bowl and brush around the pastry edges of each pie.
9
Cover the pie with a pastry top and press the edges together to seal, then crimp the edges decoratively. Carve a curved pattern in the top without cutting through, and make a steam hole in the centre. Brush generously with egg wash and season with cracked black pepper.
10
Place the pies on a tray and bake for 35–40 minutes until dark golden and puffed. Let rest for at least 5 minutes before serving.

Adobo Chicken Pie

Ingredients

Steps

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