Chicken Adobo Pie with Homemade Banana Catsup
Growing up, my Filipino mum would whip up big batches of chicken adobo for dinner each week.
This classic mix of chicken, soy sauce, vinegar, and garlic makes for a punchy flavor that hits the spot between sweet, sour, and salty. It's 100% comfort food.
My recipe puts a new spin on that classic Filipino taste, by encasing it in a classic Aussie crust. In the U.S., pies are predominantly sweet; in Australia, the humble meat pie is iconic.
This dish is kind of like me! A mix of my Filipino and European heritage, with homemade banana catsup – the Filipino version of ketchup – a tropical innovation that stemmed from a
WWII tomato shortage, and pairs surprisingly well with the pie.
If you have leftover adobo use it here, if not, I've included a version of my mum's fast weeknight adobo! Deliciously crispy pastry, filled with salty-sweet fall-apart chicken, finished with a fresh tang from the banana catsup.
As an extra tip for your effort: Make a double batch of the chicken adobo and freeze half of it for more pies later or to chow down with rice.
You'll thank yourself later!
- Margaret Sevenjhazi
You can follow Margaret on instagram @mmmargey and for zero waste, fermentation and condiment recipes at @_Bottomfeeder
Makes 4-6 pies. Cooking time 30 mins (if you have leftover adobo), 1 hour from scratch
Banana catsup (banana ketchup)
You can use leftover adobo to make your pies. If not here's a version of my mum's fast weeknight adobo!
Homemade Banana Catsup (banana ketchup)
Assembling the adobo pies