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Chicken Hearts and Vegetable Pie

 Can’t believe it’s already February!  It’s red and white everywhere!  Aaaah!  What can we say it’s the month of LOVE!

A lot of single people get depressed during this month especially at the sight of all the Valentines gifts at retail stores.  Well, in my book love is not just about romantic love, it can be love between a child and a parent, friends, siblings etc.  So, to all my singlet’s out there…please chin-up and show some love yourself and then those around you.  Invite friends over and I’ve got this perfect dish that won’t break your bank account.

Ever see chicken hearts at your retail store and never know how to cook them?  I bought a 500g packet for eight odd rands, that’s reasonable.  Now I had the task of making them divine to the point that one would want to buy/cook/eat them again.

At home I went through the contents of my cupboard and thought of making a pie. Besides I had my Le Creuset mini round cocotte from that came with the invitation to the Bovril Black Tie Dinner and I’ve really wanted to use it in one of my pictures (You can’t blame me it’s so cute). So, making the Chicken Hearts & Vegetable Pie seemed like a perfect idea.  By the way, this dish got two thumbs up from my friends, I hope you get to try it and give me your opinions.  Happy Cooking!

Chicken Hearts and Vegetable Pie Recipe

Serves: 5-6

15ml (1Tbsp) olive oil

1 medium onion, chopped

± 500g chicken hearts

2 medium carrots, sliced

1 sweet corn cob, kernels removed

1 green pepper, chopped

1 chilli, chopped

2 garlic cloves, chopped

5 sprigs fresh parsley, chopped

5ml medium curry powder

5ml (1tsp) salt

45ml (3Tbsp) sour milk

5ml red wine vinegar

15ml (1Tbsp) cornstarch or flour

45ml (3Tbsp) tomato paste

Pinch of sugar


  1. Heat the olive oil in a saucepan, add onion and hearts and continue stirring.
  2. Add carrots, sweet corn kernels, green pepper, chilli, garlic and continue stirring until brown.
  3. Add sour milk, vinegar, curry, salt, parsley, tomato paste and sugar.
  4. Mix cornstarch / flour with a little bit of water and add to the saucepan.
  5. Add more water if necessary.

For the Sour Cream & Black Pepper Mash Potatoes:

5-6 medium potatoes, peeled and cubed

60ml (4Tbsp) sour milk

salt and black pepper to taste

fresh parsley, chopped, to garnish


  1. Boil the potatoes, once cooked add sour milk, salt and pepper.
  2. Transfer the chicken heart mixture into a greased baking dish.
  3. Layer the mashed potatoes on top of the chicken heart mix.
  4. Sprinkle with chopped fresh parsley.
  5. Brush with oil and put in the oven, bake for 15 minutes at 180۫C.

Thuli’s Tp




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