Kip Pastei (Surinamese Chicken Pie) is a traditional Surinamese recipe for a classic turnover or pie of spiced chicken and vegetables flavoured with Surinamese sauces in a puff pastry shell. The full recipe is presented here and I hope you enjoy this classic Surinamese version of: Surinamese Chicken Pie (Kip Pastei).
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The ultimate Surinamese pie is none other than the pastei. It’s an exquisite side dish that you’ll find served at every party, wedding, and family gathering. These can be prepared as turnovers or it can be prepared as a large pie.
Bring a pan of salted water, add the chicken breasts and cook for about 30 minutes, or until tender.
Drain the chicken, allow to cool until it can be handled then shred finely.
Place a frying pan over medium heat. Once hot add 5 tablespoons of oil along with the onion and garlic. Fry for about 6 minutes until light browned then add the shredded chicken and red chilli and fry for a few minutes.
Add in the vegetable mix and the celery and stir-fry for 5 minutes. At this point stir in the Sos Nasi Trafasie and Trassie Trafasie then scatter over the Chinese Five-spice powder. Finally stir in the tomato purée and matchstick potatoes.
Stir-fry for a few minutes so everything is combined then take off the heat and set aside to cool.
Lightly roll out the puff pastry on a floured work surface then cut into equal-sized squares. Put 2 tbsp of the filling mixture on each puff pastry square. To enclose the filling pull the 4 corners of the pastry together crimping to close. Transfer the finished patties to a muffin tin or sit on a baking tray. Beat an egg and brush the tops of the pies with this.
Transfer the pies to the centre of an oven pre-heated to 200°C and bake for 30 minutes until piping hot and golden brown in colour.
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