Curried chicken pies
Serves 6
Preparation time 30 minutes, plus cooling time
Cooking time 40 minutes
You need
• 4 chicken breast fillets, in bite-sized cubes
• 2 tablespoons flour
• salt and pepper, to taste • 30 ml butter
• 1 medium onion, chopped • 1 green pepper, chopped • 1 clove of garlic, chopped • 1 tablespoon medium curry powder
• 2 ripe tomatoes, seeded and grated
• 45 ml raisins
• ½ cup cream
• 6 sheets phyllo pastry • 1 / cup butter, melted
3
Here’s how
1 Dust the chicken pieces with the flour and season with salt and pepper. Melt the butter and fry the chicken until golden brown all round. Add the onion, green pepper and garlic to the pan and fry for a few minutes until the onion is translucent.
2 Add the leftover flour, curry powder, tomatoes and raisins to the pan. Add the cream and simmer the mixture until the chicken is cooked through and the sauce thickens. (It shouldn’t take more than 5 minutes.) Let the filling cool down.
3 Preheat the oven to 180° C. Put a sheet of phyllo pastry on a clean work surface and brush it with melted butter. Spoon a portion of the curry filling onto the middle of the sheet in a line. Leave about 3 cm of pastry open on each side. Wrap the pastry around the filling and twist the ends. Move the roll to a greased baking sheet with the seam facing down. Repeat the process with the rest of the pastry sheets and filling.
4 Brush all six pies with butter and bake for about 25 minutes or until golden brown. Scatter over some sesame seeds and serve with fresh coriander.