Prawn sambal version Miyam & Chicken pie

Some over due pictures, a few weeks ago,. Prawn sambal made by sister Miyam and chicken pie made by me. Prawn sambal recipe from previous post (Tongue on fire), but a little more generous on the belachan, with extra capsicums. Seriously makes a lot of difference with the peppers. And the chicken pie with pufff pastry, looks more like yorkshire pddings no?

Chicken pie filling

Bite sized 5 chicken thighs
2 shopped onions
(would be nice to add mushrooms too)
1 can sweet corn
1 stalk celery diced
2 carrots, diced
Chicken stock and pepper
3 Tbsp barbecue sauce
1 cup of Milk
1.75 l of water
1 cup Flour to thicken
50g butter
oil
A handful of grated mild cheese
500g pack of puff pastry, rolled

Caramalise the onions with oil, and sautee the celery and carrots until fragrant. Add the butter until the rich smell wafts in the air.mmmm.Add the flour until brown, then add the water,and then the milk.Bring to boil and add the chicken.Season well for 30 minutes.Then add the sweet corn and barbecue sauce. Turn off the heat and add the cheese and let it melt.

Shape the puff pastry into the muffin baking tin and add the filling, top with more cheese and close it with the pastry. Gas mark 5 for 30 mins until golden brown. voila!