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Curry chicken and vegetable pie
Curry chicken and vegetable pie
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Create savory curried chicken and vegetable pies.
Ingredients:
  • 18.40 gm vegetable oil
  • 800g chicken tenderloins, coarsely chopped
  • 6 green shallots, ends trimmed, thinly sliced
  • 1 red capsicum, halved, deseeded, finely chopped
  • 125ml (1/2 cup) curry paste, thawed
  • 40g (1/4 cup) plain flour
  • 500ml (2 cups) chicken style liquid stock
  • 1 x 400g can corn kernels, drained
  • 150g (1 cup) frozen peas
  • 1 1/2 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed, cut into 6 pieces
Instructions:
  • Preheat the oven to 220°C. Heat half of the oil in a large saucepan over high heat. Cook one-third of the chicken, turning occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken in two more batches, reheating the pan between each batch.
  • In a pan, sauté the shallot and capsicum for 3 minutes until just tender. Stir in the curry paste and cook for 1 minute until aromatic. Mix in the flour and cook for another minute until well combined. Add the chicken back to the pan with the stock, bring to a boil, then simmer for 5 minutes until the sauce thickens slightly. Stir in the corn and peas, then season with salt and pepper before serving.
  • Fill six 375ml (1 1/2-cup) ovenproof dishes with the chicken mixture. Seal with pastry squares, brush with egg, and bake on a tray for 15-20 minutes until golden. Serve hot.

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