Montserrat Chèz Pastry Pie
Montserrat Chèz Pastry Pie is a unique and flavorful pastry dish inspired by the culinary traditions of the Caribbean island of Montserrat. Known for its vibrant and diverse cuisine, Montserrat offers a blend of flavors that reflect its rich cultural heritage. This pastry pie combines savory ingredients with a hint of sweetness, representing the island's fusion of African, European, and indigenous influences.
Ingredients
- All-purpose flour
- Unsalted butter
- Cold Water
- Salt
- Chicken breast
- Thyme
- Garlic
- Onion
- Green pepper
- Tomato
- Coconut milk
- Scotch bonnet pepper
- Vegetable oil
- Black pepper
- Egg (for egg wash)
Preparation of the Dough
To prepare the pastry dough, begin by sifting 2 cups of all-purpose flour into a large mixing bowl. Add a pinch of salt and 1 cup of diced unsalted butter. Using a pastry cutter or your fingertips, blend the butter and flour until the mixture resembles coarse breadcrumbs.
Gradually add 4-5 tablespoons of cold water into the mixture, kneading gently until the dough comes together. Be careful not to overwork it. Once the dough is formed, wrap it in plastic wrap and allow it to chill in the refrigerator for at least 30 minutes.
Preparation of the Filling
While the dough is chilling, prepare the filling. Dice 500 grams of chicken breast into small cubes. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add 2 finely chopped cloves of garlic, 1 chopped onion, and 1 diced green pepper. Sauté until the vegetables are tender. Stir in the chicken pieces and cook until they are brown and cooked through.
Add 1 peeled and chopped tomato, 1 teaspoon of chopped thyme, and 1 cup of coconut milk. If you enjoy a bit of heat, add half a chopped scotch bonnet pepper (adjust according to taste). Season with salt and black pepper to taste. Simmer the mixture over low heat for about 15-20 minutes, allowing the flavors to meld together.
Assembly and Baking
Preheat your oven to 180°C (350°F). Retrieve the chilled dough from the refrigerator and roll it out on a floured surface to a thickness of about 1/8 inch. Use the rolled dough to line a 9-inch pie pan, ensuring excess pastry hangs over the edges.
Pour the prepared chicken filling into the pastry-lined pie dish, spreading it evenly. Roll out another piece of dough to cover the pie, pressing the edges to seal. Trim any excess dough and use a fork to crimp the edges for a decorative finish.
Beat 1 egg and brush it over the pie's surface to give it a glossy finish.
Pierce the top of the pie with a few holes to allow steam to escape while baking. Place the pie in the oven and bake for about 45 minutes to 1 hour, or until the crust is golden brown and cooked through. Check the doneness using a cooking timer.
Serving the Montserrat Chèz Pastry Pie
Allow the pie to cool for a few minutes before slicing. Serve warm, either as a main dish accompanied by a side salad or as part of a larger meal spread featuring Montserrat’s cuisine. This pie can be enjoyed hot or at room temperature, making it perfect for picnics or gatherings.
Pairing the pie with a chilled glass of coconut water or a tropical fruit punch enhances the dining experience and complements the flavors of the pie wonderfully.