Spicy Chicken Korma & Vegetable Pie or Pies |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you like Indian food, you'll love this. These are really simple to make and taste great. A fantastic way to use up leftover chicken. You can make one large pie with this or I get about 4 or 5 individual ones, just depends on which size pie tray you use. These also freeze well after baking. Ingredients:
1/2 small onion, chopped |
1 teaspoon dry crushed red pepper |
2 -4 teaspoons curry paste (indian korma style) |
50 g butter |
1 1/2 tablespoons plain flour |
1/4 cup chicken stock |
1 tablespoon coconut milk or 2 teaspoons dry coconut powder |
1/4 cup canned water chestnut, chopped |
1/3 cup frozen mixed vegetables |
1/2 cup shredded cooked chicken |
2 tablespoons fresh coriander, chopped |
2 sheets frozen puff pastry |
Directions:
1. Place onon and chilli in a microwave safe jug with the curry paste and butter.
2. Cover and microwave on high for 3 minutes.
3. Add the vegetables and stir well, microwave for another 2 minutes.
4. Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
5. Microwave for another one minute or until thick.
6. Stir in the water chestnuts, chicken and coriander and allow to coool.
7. Line pie trays with pastry, and fill pastry cases with cooled filling.
8. Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
9. At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
10. Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
11. Wait for them to cool slightly before turning out. Enjoy!
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