LET'S MAKE SOME SURINAMESE CHICKEN PASTAY FOR THE HOLIDAYS

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable than breasts.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often less expensive.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper than store-bought.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Boil water and add green seasoning, bay leaf, and cloves.

Add chicken breasts, cleaned and chopped into chunks, to steam for 12-15 minutes.

Drain chicken and allow it to cool before shredding.

Mix 2 cups of all-purpose flour with 2 teaspoons of white sugar and 1/2 teaspoon of salt.

Add 1/4 cup of cold diced butter and 1/4 cup of shortening to the flour and mix using a squeezing motion.

Gradually add 3/4 cup of ice cold water while continuing to squeeze until a dough forms.

Wrap dough in cling wrap and refrigerate.

Shred the cooled chicken by hand into strips.

In a hot pan, fry chopped red peppers in oil, then add corn and frozen carrots and peas, frying for 2 minutes.

Add shredded chicken to the pan and mix with seasonings: black pepper, paprika, garlic powder, onion powder, salt, and sugar.

Add tomato paste to the chicken filling to taste and fry for 10 minutes.

Roll out the pastry dough and place it in a 9x12 Pyrex dish.

Scoop the filling into the pastry crust and layer boiled egg whites on top.

Roll out a second layer of pastry dough and place it on top of the filling, sealing the edges.

Brush the top with beaten egg wash and poke holes to prevent swelling.

Bake at 350°F for 45 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: