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Recipe By Jaxters

Ref: 869
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
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Ingredients & Prep

   375 g  Ready rolled puff pastry sheet
   1 Egg white beaten
   sprinkle  Nigella seeds
  Filling
   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

Method

  Step 1
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.
  Step 2
Pre-heat oven to 180°C fan.
  Step 3
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.
  Step 4
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.
  Step 5
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.
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