The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
Cannellini Bean Mash Topped, Chicken & Veggie Pies
A beautifully simple and lighter way to top a pie, with my gorgeous cannellini mash. Flavour it with garlic, cheese or just how you please.
Prep Time: 15 min
Cook time: 30 min
drizzle HAX garlic, herb and chilli oil
1 onion, finely sliced
1 tin cannellini beans (drained)
2 tbsp milk (or veggie stock)
1/4 cup grated cheese – optional
salt and pepper
1 sheet savoury short crust pastry
drizzle of Hax Oil (as above) or regular
knob of Hax garlic, & herb, butter or regular
2 tbsp fresh thyme (or 1 dried)
1 onion, finely chopped
1 1/2 cups kumara, diced
2 cups cooked chicken (or chick peas)
1 cup peas
2 tbsp flour
500ml chicken stock
2 tbsp Dijon mustard (or hot if you prefer)
Salt and pepper
2 tbsp milk
For fabulous tips for quick food prep head to *Jax Food Hax
MASH : Start with the oil in a saucepan, when bubbling add the onion and gently cook until soft and golden.
Sprinkle in the cannellini beans and toss through the onion mixture. Cook for 2 – 3 minutes, then add the milk or stock. Stir gently and allow to simmer for 2 minutes.
Remove from the heat, taste and season. Mash or blend with a stick blender. If adding cheese, stir through now… DON’T EAT IT ALL because it’s FRIGGIN delicious. Set aside somewhere warm until you’re ready to top your pie(s). This is a great time to try my Easy As Piping Bag, and pipe the mash instead of spooning over.
PASTRY : Dust your bench with a little flour. Roll out the pastry to about 3mm thick. Cut 4 bottoms from one sheet to fit and line 4 individual pie tins (or make one large pie).
Preheat your oven to 200 (or follow instructions on the packet).
Pop the oil and butter in a saucepan, when bubbling, add the thyme, onions and diced kumara. Cook for 5 minutes or until the onions are soft and glossy.
Add the chicken and peas. Stir well. Sprinkle over the flour and cook for a further 1 – 2 minutes. Turn up the heat, then slowly pour in the stock. Simmer until thick, remove from the heat, stir through the yogurt and mustard, stir well. Taste and season with salt and black pepper.
Lightly grease your pie tin(s) and line with the pastry. Divide your chicken mixture between them, pipe or spoon over the bean mash.
Bake for 20 minutes or until golden.
Jax Says : if you like a little heat, add 1 tbsp of my *Hax Masala Savoury Spice Mash up when cooking the kumara and leave the mustard out at the end. This recipe is also fabulous with an assortment of veggies. Choose family favourites to replace the kumara. Also, sour cream is a lovely alternative to yogurt.
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