Butter Chicken Curry Pie
Serves 6, Prep and Cook: 1 hour, 30 mins
4 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten Tzatziki and mango chutney, to serve
1½ tblsps olive oil
1kg chicken thigh fillets,
trimmed, cut into 2cm pieces 2 onions, finely chopped
3 cloves garlic, crushed
¼ cup butter chicken curry paste 2 tblsps tomato paste
2 tblsps mango chutney
1 large chicken stock cube,
¹⁄³ cup Greek yoghurt
½ cup finely chopped fresh
1 Grease a 19cm x 30cm lamington pan.
2 To make filling, heat oil in a large, non-stick frying pan over a high heat. Add chicken 8 in two batches. Cook, stirring occasionally, for about
6 minutes, or until golden brown. Remove.
3 Add onions and garlic to pan. Cook, stirring, over a medium heat until soft. Stir in pastes. Return chicken with chutney, 9 stock cube and ¾ cup water.
Bring to boil. Gently boil for about 5 minutes, or until chicken is cooked through and sauce is thickened.
4 Transfer to a bowl. Refrigerate for 30 minutes, or until cool. Stir in yoghurt and coriander.
5 To assemble pie, join two pastry sheets together with edges overlapping by 2cm. Cut another sheet in half, joining the short ends together with edges overlapping by 2cm.
6 Join the small rectangle to one long side of the large rectangle, overlapping by 2cm. Use a rolling pin to gently seal joins. Line base and sides of pan with pastry, allowing excess to overhang edges.
7 Spoon filling into pastry case. Place remaining pastry sheet on top. Fold over excess pastry. Brush with egg. Cut a small cross in the centre of the pie.
Cook in a very hot oven (220C) for 25 minutes. Reduce temperature to hot (200C). Cook for a further 20 minutes, covering loosely with foil if over-browning, or until pastry is golden brown. Remove. Stand in pan for 20 minutes.
Serve warm pie with tzatziki and chutney.