Recipe By Jaxters
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
375 g Ready rolled puff pastry sheet
1 Egg white beaten
sprinkle Nigella seeds
300 g Chicken breast cut into small chunks
400 g Chopped tomatoes tinned
50 ml Water
1 Onion med finely chopped
3 tbsp Balti or Madras curry paste
2 Garlic cloves finely grated
2 tsp Smoked paprika
1/4 tsp Salt
1 tbsp Veg oil
4 Single portion foil pie cases
Place oil in either a frying pan or wok over a med heat, add onion & soften for a few minutes, then add garlic & curry paste stir & fry off for a minute, then add paprika, chopped tomatoes, salt & water, bring to a simmer for 3 minutes stirring, then add chicken, cook & stir for a further 3 minutes, turn off the heat & allow to cool.
Pre-heat oven to 180°C fan.
Unroll pastry with backing paper & lay on a worktop, place a pie case upside down on the edge of the pastry then using a knife cut out the lids, then do the same for the bases but cut a further 1.5cm larger to go up the sides.
Line the foil cases with the bases then fill with cool chicken curry mix, then glue lids on using beaten egg white & a pastry brush, brush the top with egg to glaze then sprinkle over nigella seeds.
Bake in the oven for 20 to 25 minutes or until golden brown on top.
Suggestion & Tips
You can make one big family pie if you wish. If you use a pie dish then you will need to blind bake first.