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Flaky Chicken Curry Pie

Recipe

This tasty pie makes enough for all the family.

Serves: 4 people   |   Prep time: 30 minutes   |   Cooking time: 45 minutes

British   |   Main  

  

Ingredients

  • 2 Packs of ready rolled shortcrust pastry
  • 600g Diced chicken breast
  • 1 Extra large white onion, sliced
  • 2 Carrots
  • 4 garlic cloves
  • 1 inch piece of fresh ginger
  • 3 tbsp medium curry powder
  • 1 tbsp tomato puree
  • 30g Butter
  • 1 tbsp Plain flour
  • 1 Chicken stock cube
  • 30g Fresh coriander, chopped
  • 1 Egg yolk, mixed with a splash of cold water or milk (this is your egg wash)

  

Method

  1. Slice the onion, peel and dice the carrot, set aside.
  2. Place a non-stick pan over a medium heat, drizzle in 2 tbsp cooking oil. Add the sliced onion to the pan with the diced carrot. Season well with salt and lots of black pepper. Cook for 10 mins until the veg starts to soften. Stir every now and then.
  3. Finely chop the ginger and garlic or blitz in a food processor. Add to the pan and cook for 2 mins, then add the curry powder and tomato puree. Cook for 1 min, add a little more oil if needed.
  4. Stir well and add the diced chicken breast. Season with a little salt and pepper. Cook over a medium heat for around 5 mins until it starts to colour.
  5. Dissolve the chicken stock in the boiled water.
  6. Tip the coconut milk into a bowl, scape out all the lovely creamy bits. Use a whisk to mix it all together. Set aside.
  7. Add 30g butter to the pan, once melted add the flour, cook for 2 mins, then slowly add the coconut milk. Crumble in a chicken stock cube. Mix well and simmer for 5 min. Season with plenty of coarsely ground black pepper and stir in the chopped coriander. Leave to cool.
  8. Grease your pie dish (find one that will fit your air fryer if using) with butter, sprinkle over some plain flour, shake the dish so the flour lightly sticks to the butter. Lay the pastry into the dish, you may need to use half of the second pack, just overlap the two pieces slightly. Trim the edges of the pastry but leave around an inch overhang. Fill the pastry case with the chicken curry filling.
  9. Lay the next sheet of pastry over the top of the filling. Crimp the edges of the pastry together, very lightly score the lid of the pie with a sharp knife and brush with the egg wash. Pop the pie in the fridge for half an hour to chill the pastry.

To Oven Cook: Heat your oven to 180°C and bake the pie for 45 mins or until the pastry is cooked. Serve with cumin roast new potatoes, wilted spinach and peas.