October 11th, 2007
Recipe by Paula Bowman
Preheat oven to 400 deg. F.
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often for 3 minutes or until soft. Add next seven ingredients. Stir and cook for 2 minutes. Add coconut milk, water and apple juice; stir well. Remove from heat, stir in chicken and parsley, and season with salt and pepper. Smooth top to level out mixture and set aside.
Turn pastry shells out onto a clean dry surface. Press lightly to flatten. Using a 2-inch cookie cutter, cut dough into as many rounds as possible (about 20). Layer rounds, slightly overlapping on top of chicken and vegetable mixture. Bake 30 minutes or until crust is golden brown and filling bubbles. Let stand 10 minutes before serving.
Per serving (1/6 pie): 806 calories, 55.5 g fat, 69.6 mg calcium, 1163 mg sodium, 50.8 g carbohydrates, 2.8 g fibre, 29.6 g protein; excellent source of niacin, vitamin B6, vitamin C, magnesium, iron; good source of folate, vitamin B12 and riboflavin.