Malay Chicken & Apricot Cobbler

Serves: 6 Prep Time: 85 MIN


  • Pastry:
  • 500ml Golden Cloud self-raising flour
  • 1 tsp medium curry powder
  • ½ tsp paprika
  • Pinch of salt
  • 85g butter
  • + / - 100ml milk
  • Pastry filling:
  • 2 tbls butter, softened
  • 3 tbls All Gold Apricot Jam
  • 1 tbls sultanas or raisins
  • 4 tbls dried apricots, finely chopped
  • 20ml coconut
  • Mince mixture:
  • 2 tbls oil
  • ¾ cup onions, finely chopped
  • 1 tsp garlic, crushed
  • ½ each green pepper, diced
  • 15ml medium curry powder
  • 5 ml masala powder
  • ¼ tsp turmeric
  • 2 tbls All Gold Tomato Paste
  • 500g chicken mince meat
  • ½ cup peas, frozen
  • 125ml lamb, chicken, or veg stock
  • 2 tbls fresh coriander, finely chopped
  • 1 tsp fresh mint, finely chopped
  • Salt & pepper

Preparation method

1.Mince: Heat the oil in a deep saucepan, add the onions, garlic and green pepper and sauté until softened or translucent. Add the spices and the tomato paste and fry for a minute. 2. Add the mincemeat and cook until lightly browned. Add the stock and mix well. Adjust the seasoning with salt and pepper. Allow the mince to cook for 5 minutes. 3. Fold in the drained peas and the fresh coriander and mint, mix to combine. 4. Dish all the mince into a greased deep ovenproof casserole dish (one that you can use for serving). Use Spray & Cook to grease, its far less fatty than oil or butter. 5. Pastry Filling: Mix all ingredients together. 6. Preheat the oven to 180°C. 7. Pastry: Sift the flour, salt, paprika and curry powder together. Rub the butter into the flour with your fingertips until it resembles crumbs. Add just enough milk to form a stiff dough. 8. Roll out the dough on a lightly floured surface until approx. 8mm thick and into a rectangle. 9. Spread the filling over the rolled out dough. Roll the dough up (lengthways) like a swiss roll or pinwheel and cut into 1cm slices. 10. Arrange the pastry pinwheel slices on top of the mince, ensure all mince areas are mostly covered. Allow for a little space between each pinwheel for rising and expansion when baking. 11. Bake for 30 minutes or until pastry slices are cooked through and golden brown.

Serving Suggestion

Chef's tip: Garnish with extra coriander. Delicious served with salads. Recipe can be doubled for bigger family gatherings!

Products used

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