Chicken goulash pie with sour cream
dumplings
Chicken goulash pie with sour cream
dumplings
·
Serves 4
·
Prep 30 minutes
·
Cook 25 minutes
Ingredient
·
1 tablespoon olive oil
·
800g chicken thigh fillets, trimmed, cut
into
·
3cm pieces
·
29g sachet mushroom and garlic sauce
·
300g tub sour cream
·
1 tablespoon sweet paprika
·
140g tub tomato paste
·
1½ cups self-raising flour
Recipe
1.
Preheat oven to 200°C/180°C fan-forced. Heat oil
in a large non-stick frying pan over medium-high heat. Cook chicken, in
batches, for 4 minutes or until browned and just cooked through. Return all
chicken to pan.
2.
Place mushroom sauce and half the sour cream in
a medium bowl. Stir to combine. Gradually stir in 1½ cups cold water. Add
paprika to chicken mixture. Cook, stirring for 1 minute. Add tomato paste.
Cook, stirring for 1 minute. Add mushroom sauce mixture. Simmer, stirring
constantly, for 6 minutes or until mixture thickens. Remove from heat. Spoon mixture
into a 6-cup-capacity pie or shallow casserole dish.
3.
Whisk remaining sour cream with ½ cup cold water
until smooth. Place flour in a bowl. Make a well in the centre. Add sour
cream mixture to well. Using a butter knife, stir until dough just comes together.
Turn out dough onto a lightly floured surface. Knead gently to form a
2cm-thick round. Using a 5cm round cutter, cut rounds from dough, re-shaping
scraps to cut more rounds. Place dumplings, just touching, on top of the
chicken mixture.
4.
Bake for 20 minutes or until dumplings are
golden and mixture is bubbling around the edges. Serve.
Nutrition: (per serve) 3415kJ; 51.3g
fat; 24.3g sat fat; 43.6g protein; 43.4g carbs; 4.1g fibre; 225mg chol; 765mg
sodium.
