Butter Chicken and Vegetable Pie
Ingredients
700g chicken thigh fillets, diced
1 onion, diced
2 teaspoons Screaming Seeds Butter Curry
2 sheets puff pastry
1 tablespoon plain flour
3/4 cup of milk
40g butter
1 carrot and 1 zucchini, diced
6 mushrooms, sliced
1/2 cup peas
1 tablespoon olive oil
1 egg, to glaze pie
Method
- Preheat oven 180C. Grease a pie dish, place a sheet of pastry in the pie dish, cover with baking paper then place pie weights or rice to blind bake pastry for 15 minutes.
- Heat the oil in a fry pan, add onion, sauté for 5 minutes, add Butter Curry spice blend, stir until fragrant
- Add chicken and cook for 8 minutes, then add chopped vegetables cook for a further 5 minutes
- Take pastry out of the oven, set aside
- Add to the meat mixture the butter, stir through until melted, add flour and stir through
- Add the milk, stir until sauce thickens
- Place meat mix in pie dish, cover with the other sheet of pastry, press edges of pastry together glaze top of pie with a little egg.
- Place in the oven for 20 minutes or until pastry is puffed and golden brown
- Serve with fresh salad or mash potatoes
