recipes
Creamy curried chicken pie
2022-02-26
Ingredients
- 2 cloves garlic, chopped
- garlic olive oil (Borges)
- 2 tbsp. olive oil (Borges)
- 2 carrots, sliced
- 2 leeks, sliced
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- 600g chicken breast, cut into cubes
- 200g thick slice gammon, diced
- 1 tbsp. curry powder
- 2 tbsp. mango chutney
- 1 jar curry sauce (Pinto pride)
- 1 pot creamy cooking sauce (Hanini)
- 50g frozen peas, defrosted
- 500g block puff pastry
- 1 tbsp. mixed cumin and sesame seeds
Method
To make the filling, heat the oil in a pan and sauté the sliced leeks, garlic and carrots together for 4 minutes. Add in the chicken breast, curry, thyme and season well with salt and pepper and continue to cook for 3-4 minutes to brown the chicken. Add in the gammon, mango chutney, curry sauce and cooking cream and continue to cook for 2 minutes. Remove off the heat, stir in the peas and transfer the mixture into a large buttered ovenproof dish. Roll out the puff pastry, cut into various sized strips and cover the pie in a lattice design, weaving the strips together. Brush with beaten egg, sprinkle over the cumin seeds and sesame seeds and bake in the oven at 200°C for 30 minutes or until the pastry is cooked and golden.
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