PIE MAKER BUTTER CHICKEN PIES

MAKES 8 PREP 35 MINS COOK 40 MINS

• 1 tbsp olive oil

• 1 onion, finely chopped

• 300g store-bought butter chicken simmer sauce

• 1 vine-ripened tomato, finely chopped

• ¼ cup Greek-style natural yoghurt, plus extra to serve

• ½ cup chopped coriander

• 3½ cups shredded roast chicken

• 2 x 500g packets roti

• steamed basmati rice, to serve CHOPPED SALAD

• 2 vine-ripened tomatoes, finely chopped

• 2 Lebanese cucumbers, finely chopped

• ½ small red onion, finely chopped

• ½ cup chopped coriander

• ¼ cup lemon juice

1 In a large, deep-frying pan, heat oil over medium heat. Saute onion 5 mins, stirring until tender.

2 Add butter chicken sauce and tomato to pan. Bring to boil. Simmer 5 mins. Remove from heat and stir in yoghurt and coriander. Cool to room temperature. Stir in chicken.

3 Preheat and lightly grease a 4-hole (¹⁄³ cup) pie maker. Heat roti in microwave 1 min or until hot. Using a round cutter, cut 8 x 12cm rounds (or to fit base) and 8 x 10cm rounds (or to fit tops) from roti. Press large rounds into holes. Fill each hole with ½ cup filling. Top with small rounds. Cook 12-15 mins or until roti is golden and filling is hot. Repeat with rest of roti and filling to make 8 pies.

4 To make chopped salad, combine all ingredients in a large bowl. Season with salt and pepper. Mix well.

5 Serve pies hot with rice, chopped salad and extra yoghurt.

We used frozen roti from the supermarket. You may find you need to separate the layers of roti to fit in the pie maker. TIP